Orange Tart October 2006

RH Staff

From: Chef Sandy Ingber, The Oyster Bar, New York City. Yield: 24 servings (two 10" tarts, 12 servings per tart).

Custard:
2 cups Sunkist® Mandarin juice or Valencia orange juice, freshly squeezed
1/4 cup Sunkist® lemon juice, freshly squeezed
4 oz. butter
5 large eggs
1 cup sugar
1/4 cup cornstarch

Tart:
2 baked 10" tart shells
2 sponge cakes 10" by 1/2" layer
(optional)
approximately 16 Sunkist® Mandarins, peeled, segmented or thinly sliced
1/2 cup apricot glaze, warm

Tart Shell (Makes 4):
1 cup vegetable shortening
1/2 cup unsalted butter
1/4 cup sugar
1/4 tsp. salt
4 cups all-purpose flour
1/4 cup ice water

For custard: Combine juices, butter, eggs, sugar and cornstarch in a heavy saucepan. Stir over low heat until mixture comes to a simmer and starts to thicken. Simmer, stirring constantly for 2-3 minutes until thick and creamy. Transfer to a bowl and cool in water bath. Refrigerate.

For tart: Spread 3/4 cup chilled custard in tart shell. Place sponge cake over custard and top with about 3/4 cup custard, or enough to cover sponge cake. Arrange half the Mandarin segments in concentric circles atop custard. Brush with warm glaze. Refrigerate tart. Repeat with remaining tart shell. Best served within 1 day.

Variation: Omit sponge cake and fill tart with about 11/2 cups custard. Top with Mandarins and glaze as above.

For tart shell: In bowl of mixer, combine butter, shortening, sugar and salt. Mix with paddle until creamy. Add flour, scraping side of bowl. Add water and mix on low just until dough comes together. Do not overmix. Chill. Press 1/4 of dough onto bottom and sides of 10" tart pan with removable bottom. (Or, roll dough on floured surface and place in pan.) Bake in 400°F oven for 10 minutes, or until lightly browned. Makes 4 10" tart shells.