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.