Saturday, January 22

Day #22 and back on track!

Yeah we have electricity!  Hubby only blew a breaker, a light switch, and wired 4 receptacles backwards!  We just chalk it up to another job Hubby can't have due to his colorblindness! ;)

So where was I before all this mayhem began....Oh yeah I was trying to make one new recipe a day,  guess that was a little too ambitious!  Let's try again shall we? 

I've never made a tart.  Right before Christmas I purchased a tart pan on clearance at Target.  I have always wanted to make one, but for some reason never have attempted it.  So why not today?

NEW RECIPE# 9  Elegant Citrus Tart:
(Southern Living Jan 2011)
(Average Family Rating)

1/2 C. Sweetened Flaked Coconut
2 C.  Flour
2/3 C. Powdered Sugar
3/4 C. Cold Butter, cut into pieces
1/4 tsp. Coconut Extract
Buttery Orange Curd (recipe follows)
9 Assorted Citrus Fruits, peeled and sectioned

1. Preheat oven to 350°. Bake coconut in a single layer in a shallow pan 4 to 5 minutes or until toasted and fragrant, stirring halfway through; cool completely (about 15 minutes).

2. Pulse coconut, flour, and powdered sugar in a food processor 3 to 4 times or until combined. Add butter and coconut extract, and pulse 5 to 6 times or until crumbly. With processor running, gradually add 3 Tbsp. water, and process until dough forms a ball and leaves sides of bowl.

3. Roll dough into a 12 1/2- x 8-inch rectangle (about 1/4 inch thick) on a lightly floured surface; press on bottom and up sides of a 12- x 9-inch tart pan with removable bottom. Trim excess dough, and discard.

4. Bake at 350° for 30 minutes. Cool completely on a wire rack (about 40 minutes).

5. Spread Buttery Orange Curd over crust. Top with citrus sections.

NEW RECIPE #9  Buttery Orange Curd:

2/3 C. Sugar
2 1/2  Tbsp. Cornstarch
1 1/3  C. Orange Juice
1  Egg, lightly beaten
3  Tbsp. Butter
2  tsp. Orange Zest
Pinch of Salt

1. Combine sugar and cornstarch in a 3-qt. saucepan; gradually whisk in orange juice. Whisk in egg. Bring to a boil; boil, whisking constantly, 3 to 4 minutes.

2. Remove from heat; whisk in butter, zest, and salt. Place heavy-duty plastic wrap directly on curd (to prevent a film from forming), and chill 8 hours. Store leftovers in refrigerator up to 3 days.

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