Blood Orange Crostata

Title:
Blood Orange Crostata

Yield:
1 Servings

Categories:
Cooking




Ingredients:





     1    Recipe rich sweet pastry


          -dough


          Raw rice or dried beans for


          -weighting tart shell





------------------------------FOR
PASTRY CREAM------------------------------


 1 1/2 c  Milk


     4 lg Egg yolks


   1/2 c  Sugar


   1/4 c  All purpose flour


 1 1/2 ts Freshly grated orange zest


     2 tb Grappa; or to taste


     4    Blood oranges


     4 sm Navel oranges


   1/3 c  Orange marmalade





 Preheat oven to 425 degrees.


 


 On a lightly floured surface roll out dough into a 15-inch round and fit it


 into an 11-inch tart pan with a removable fluted rim. Trim dough flush with


 rim and lightly prick bottom all over with a fork. Chill shell until firm,


 about 30 minutes. Line shell with foil and fill with rice or beans. Bake


 shell in middle of oven 15 minutes. Remove rice or beans and foil and bake


 shell until golden, about 8 minutes more. Cool shell in tart pan on a rack.


 Shell may be made 1 day ahead and kept in an airtight container at room


 temperature.


 


 Make pastry cream:


 


 In a 1 1/2 quart heavy saucepan bring milk just to a simmer over moderate


 heat. In a metal bowl whisk together yolks, sugar, flour, and zest and add


 hot milk in a stream, whisking. Transfer mixture to pan and bring to a boil


 over moderate heat, whisking constantly. Simmer pastry cream, whisking


 constantly, 1 minute and transfer to a bowl. Whisk in grappa and cool,


 stirring occasionally. Chill pastry cream, its surface covered with plastic


 wrap, until cold, at least 4 hours, and up to 2 days.


 


 With a sharp knife cut a slice from top and bottom of each orange to expose


 flesh and arrange, a cut side down, on a cutting board. Cutting from top to


 bottom, remove peel and pith. Cut orange crosswise into thin slices and


 drain slices in one layer on several thicknesses of paper towel 15 minutes.


 


 In a small saucepan bring marmalade to a simmer, stirring and force through


 a fine sieve into a bowl, pressing hard on solids. Discard solids. Spread


 pastry cream evenly in tart shell. Arrange orange slices decoratively over


 pastry cream, overlapping them slightly to cover cream, and brush with


 marmalade. Crostata may be made 2 hours ahead and chilled, covered. Bring


 to room temperature before serving.


 


 Notes: Recipe courtesy of Gourmet Magazine


 


 Recipe by: Cooking live Show #9017


 


 Posted to MC-Recipe Digest V1 #968 by "Angele and Jon Freeman"


 
on Dec 19, 1997