Monday, 1 September 2014

Tarte A L'Orange

This recipe is also from Christophe Felder’s book, Patisserie.  I thoroughly recommend this book, so I am posting a link here.

This recipe uses a Pâte Sablée pastry, which is sweet and crumbly.  It is another of those that is, for me, a little difficult, as it is so easy to overwork.  But I managed to get a reasonable approximation to what it should be like.  The whole thing turned out rather well, even if I did have to mess about to get a bit of colour on top of the flan.  I don’t have a blow-torch, so tried to melt a little sugar under the grill, but was worried it would go too far, so didn’t do it for long at all.  Maybe I need to invest in a blow-torch.  It seems that I have to buy a new piece of equipment almost every week at the moment.

So, onto the recipe, starting with photos of my efforts.

 Tarte A L'Orange
Tarte A L'Orange with slice missing

Ingredients

For the Crumbly Sweet Pastry
2 cups(9 oz, 250 grams)  of all purpose flour
1 stick + 1 tbsp (5 oz, 140 grams) of butter, diced
½ cup (3 ½ oz, 100 grams) sugar
1 egg yolk

For the Orange Cream
1 cup (230 ml) orange juice, preferably freshly squeezed
Finely grated zest of 2 oranges
½ cup(2 ½ oz, 75 grams) sugar
3 whole eggs
2 egg yolks
2 ½ tbsp. (1 oz, 25g) cornstarch
1 ½ sticks (6oz, 185 grams) butter, diced

For the Finish
¼ cup (2 oz, 50grams) light brown sugar

Method
  1. Sift the flour into a large bowl and add the butter and sugar.
  2. Using your fingertips, rub the butter into the dry ingredients.
  3. Continue rubbing until the mixture forms fine yellow crumbs
  4. Add the egg yolk and knead until the dough is smooth and forms a ball
  5. Flatten the dough into a disk and cover with clingfilm and chill for at least 2 hours.
  6. Bring the orange juice and zest to a boil in a heavy saucepan over medium heat
  7. Beat the sugar with the whole eggs, egg yolks and cornstarch in a medium bowl until the sugar dissolves
  8. Remove the pan from the heat and gradually whisk in the egg mixture
  9. Return the pan to the heat and cook the orange cream whisking constantly, until it thickens.
  10. Let it boil for 10 seconds
  11. Remove the pan from the heat and whisk in the buttr
  12. Whisk until the orange cream is smooth and shiny
  13. Scrape the cream into a shallow bowl, press a piece of clingfilm directly onto the surface and chill completely
  14. Preheat the over to 350F(180 C)
  15. Butter the tart pan
  16. On a lightly floured surface, roll out the dough about 1/8 inch (3mm) thick
  17. Drape the dough over the rolling pin and transfer to the tart pan
  18. Trim the overhang so it is flush with the rim of the pan
  19. Prick the base of the tart shell with a fork
  20. Bake for 15 – 20 minutes, until golden.
  21. Remove from the oven and let it cool. Then remove the tart shell from the pan.
  22. Lightly whisk the chilled orange cream
  23. Spread it in the tart shell and smooth it with a spatula
  24. Place in the freezer for 5 minutes
  25. Sprinkle the top evenly, with light brown sugar
  26. Using a caramelising iron( or a blow torch) lightly brown the surface of the tart.
  27. You can do this under the grill too, if necessary.

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