Orange-Raspberry Tart

Makes 10
Prep 20 m
Chill 105 m
Bake 35 m
Cook 2 m



  1. 1 of 6 Pulse flour, confectioners sugar and salt in processor to combine. Add butter. Pulse until coarsely crumbled. Add ice water, pulsing just until dough comes together. Pat into disk. Wrap; refrigerate 30 minutes.
  2. 2 of 6 On lightly floured surface, roll dough into 15-inch circle. Place in 11-inch tart pan with removable bottom. Fold overhang back over against edge. Chill 30 minutes.
  3. 3 of 6 Heat oven to 425 degrees F. Prick pastry shell all over with fork. Line with foil. Fill with dried beans.
  4. 4 of 6 Prebake shell in 425 degree oven for 20 minutes. Remove foil and beans. Bake 12 to 15 minutes, until lightly browned. Cool on wire rack. Paint crust with marmalade.
  5. 5 of 6 Combine sugar, cornstarch, flour and gelatin in saucepan. Stir in rind, orange juice, liqueur and lemon juice. Cook over medium heat, stirring, until thickened and bubbly, 1 minute. Stir 1 cup hot mixture into yolks. Reduce heat to medium-low. Pour yolks back into mixture in saucepan. Cook, stirring, 1 to 2 minutes. Remove from heat. Stir in cream. Pour into tart shell. Refrigerate until set, about 45 minutes.
  6. 6 of 6 Garnish with fresh raspberries. Serve at room temperature. Makes 10 servings.
Nutrition Information for Orange-Raspberry Tart
Servings Per Recipe: 10
Per Serving:
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Printed from 06/24/2019