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Categories:
flour salt sugar lemons butter egg orange liqueur sugar freshly squeezed orange dark brown sugar Mascarpone cheese eggs orange liqueur confectioners
Viewed: 50 - Published at: 5 years agoIngredients
- 2 cups flour, plus additional for rolling out pastry
- 1/2 teaspoon salt
- 2 tablespoons granulated sugar
- 2 lemons, zested
- 3/4 cup butter, cut into small cubes and chilled
- 1 egg plus 1 yolk
- 2 tablespoons orange liqueur
- 1 cup confectioners' sugar
- 1 1/3 cups freshly-squeezed orange juice
- 1 orange, zested and finely grated
- 1/4 cup dark brown sugar
- 1/2 cup mascarpone cheese
- 7 eggs
- 3 tablespoons orange liqueur
- Confectioners' sugar, for garnish
Method
- In a medium bowl, combine the flour, salt, sugar, and lemon zest.
- Cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
- In a small bowl, combine the egg, the yolk, the liqueur and confectioners' sugar, and stir this mixture into the flour mixture with a fork until it just comes together.
- Turn the mixture onto a floured board and gently work the mixture until a dough is formed.
- Press the dough into a disc shape about 6 inches across, wrap tightly in plastic wrap and freeze for 15 minutes.
- Remove from the freezer and quickly roll the dough so that it fills out a buttered, 12 to 14-inch tart pan.
- Place the dough in the pan, trimming the edges, wrap the pan in plastic wrap and refrigerate for 30 minutes.
- Preheat the oven to 400 degrees F.
- Remove the pastry from the refrigerator and prick it all over with a fork.
- Bake for 10 minutes, reduce heat to 375 degrees F and continue to bake for 10 to 15 minutes more, until golden.
- Remove from oven and allow to cool.
- Using baking beads will help set the shell and eliminate shrinkage.
- To make the filling, in a medium bowl, combine the orange juice, zest, sugar, and mascarpone and beat well.
- Add the eggs 1 at a time and continue to beat.
- When all eggs have been added, beat in the liqueur.
- Pour the filling into the cooled pastry shell and bake at 350 degrees F for 40 to 50 minutes, until the custard is set.
- Allow to cool dust with confectioners' sugar.
