orange and brown-butter tartcomments (0) January 20th, 2009 in Gallery
This is the first dessert in this issue that I didn't love. However, that is only because I do not really like custards and pastry cream. The crust and the oranges were awesome. My husband loved the whole thing.
Thanks to the article, I know that these blood oranges must be taroccos. The flesh is speckled red and the skin is barely blushed in places.
Recipe Used: Orange and Brown-Butter Tart, Cook the Issue 97, oranges
posted in: Gallery
COOK THE ISSUE - FEBRUARY/MARCH 2009
Update, March 6, 2009: This contest has now ended and we're tallying the results. The winner will be posted shortly. Feel free to continue to post your photos, though they will no longer be counted towards your total.
Over the course of two months, we’re challenging you to cook as many of the recipes in the February/March issue (issue 97) as you can, upload photos of what you make, and tell us what you love, what you don’t love, and what else you want to know. Taking the challenge is easy. The most prolific member for this issue’s challenge will win a cookware shopping spree from Cooking.com, and fifty runners up will receive a copy of Fine Cooking’s Make it Tonight special issue.
For the complete contest rules, click here.