Category Archives: Traditional dessert
Orange Tart Flickr user star5112
This easy orange tart recipe is a sweet twist on the classic citrus tart sold in pastry shops everywhere. A little dollop of Chantilly cream1 served with the dessert makes the ideal treat.
Cook Time: 45 minutes
Total Time: 45 minutes
- 1 1/4 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 7 tablespoons cold butter
- 3 tablespoons cold water
- Orange Filling:
- 8 tablespoons butter
- 1/4 cup crème fraiche or sour cream
- 2 eggs
- 3 egg yolks
- 2/3 cup fresh orange juice
- 2/3 cup granulated sugar
- 4 teaspoons orange zest
In a small bowl, mix together the flour, sugar, and salt. Using a pastry cutter, large-tined fork, or a food processor on pulse setting, cut the chilled butter into the flour until it resembles coarse sand with a few pea-sized pieces of butter still visible. Sprinkle the cold water onto the mixture and toss gently a few times, just until it forms a ball that holds together.
Separate the dough into two balls, flatten slightly into thick disk shapes, wrap in plastic wrap, and chill for several hours before working with it.
Preheat an oven to 375F. Roll and trim the dough to make a circle large enough to fit a 10-inch fluted tart pan. Fit the circle into the bottom and up the sides of the pan. Line the line the dough with pie weights or dried beans and bake it for 15 minutes. Remove the pie weights and bake the shell for an additional 5 minutes. Set aside the pastry shell, still in the tart pan, to cool.
In a double boiler or a medium size saucepan set a large pan of simmering water, stir together 8 tablespoons butter and the crème fraiche. Once this mixture is thoroughly combined, set it aside.
In a separate pan set over the double boiler, whisk together the eggs, egg yolks, and sugar. Stir the orange juice into the mixture and cook, stirring constantly for 3 minutes. Add the orange zest and butter-crème fraiche mixture to the eggs and cook, stirring constantly for 3 minutes.
Pour the orange filling into the prepared pastry and bake it for 25 to 30 minutes, until it turns golden brown and the filling is set.
Allow the tart to cool in the pan on a wire rack for 15 minutes. Serve at room temperature, or chill in the refrigerator before serving.
This orange tart recipe makes 8 to 10 servings.
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Galette des Rois is a traditional dessert for Epiphany in France. Epiphany, a Christian holiday, is traditionally the 6th of January. Epiphany not only celebrates the birth of Christ but also commemorates the arrival of the Magii.
I adore galette des Rois and have evaluated several recipes. This recipe is a slight variation on the one found at Chocolate and Zuchinni.
- 1 puff pastry (at least 1 pound), thawed according to package directions
- 3/4 cup unsalted ground almonds, grind super fine (if you can find almond meal at your grocer’s then that will be the easiest)
- 1/2 cup + 1 tablespoon butter (1/2 cup = 8 tablespoons) at room temperature
- 5/8 cup sugar (1/2 cup + 2 tablespoons)
- 2 eggs
- 1 tablespoon Grand Marnier or the liqueur of your choice.
Directions: Almond Cream
- Process almonds in your food processor until very fine and measure out ¾ cup.
- Combine ¾ cup of almonds with sugar and process in food processor again. Add room temperature butter, Grand Marnier and corn starch. Process until smooth (smooth will be relative to how fine you processed your almonds), adding eggs one at a time.
- Cover with plastic wrap and refrigerate for one hour (or longer – this can be made a day ahead).
Directions: Assembly of Galette des Rois
- Let your puff pastry thaw in the refrigerator for a day and then roll out on a floured surface. Cut into two circles. I use a plate as the template for the circle. As the top circle should be slightly larger, I then roll one circle of dough a bit more so that it extends beyond the diameter of the plate by about ½ inch.
- Whisk together 1 egg yolk and 1 tablespoon of water. Place the smaller circle of pastry on a silicone baking sheet (or cover a cookie sheet with parchment paper) and brush the outside 1-inch with the egg mixture. Be careful and do not let the wash run over the edge as this will keep the puff from puffing up.
- Gently spread the almond cream in the center up to the egg mixture and place the fève (a porcelain trinket or a larger bean) near the edge of the cream. Do not place it in the center and be sure it is lined up with the diameter of the circle or you will be more likely to hit it as you cut the slices. Press the fève gently into the almond cream.
- Lay the larger circle of pastry on top, smooth so that there are no air bubbles under the top pastry and press down all the way around to seal the edge.
- Use the back of your knife to press in (draw in) the design on your Galette des Rois. At the tip of each arc, use the back of your knife to push in the dough toward the center about ¼ inch so that you get an overall flower appearance when finished.
- Brush the top with the egg wash (be careful about the edges as you want this to puff up beautifully).
- Place in the refrigerator for another hour.
- Transfer the galette to a tarte dish, large pie plate, jelly roll pan or cheesecake pan with removable sides. As you can see, my tarte dish was slightly smaller than my galette!
- Refrigerate for another hour.
- Preheat the oven to 360 degrees Fahrenheit and bake for 30 – 35 minutes until the top is evenly golden.
- Dissolve 1 tablespoon confectioner’s sugar in 1 tablespoon hot water. When galette is done, brush with the sugar mixture and return to the oven for 2 minutes maximum to create a beautiful finish.
- Let cool on a wire rack before serving and don’t be shocked when it sinks because that is what it is supposed to do.
- Bon Appetit!My fève nativity.