Orange & Brown Butter Tartcomments (2) January 25th, 2009 in Gallery
Unlike some of the other recipes in this issue, which, when photographed, look like fake vomit (stuffed poblanos, I am talking to you), this tart is so gorgeous that I could not stop taking pictures. The crust was a bit of a pain-- some of it came off with the parchment when I blind-baked it-- but the filling is especially delicious, both rich and nutty. I can see using this all year round, with any seasonal fruit. I glazed the tart with lemon-ginger marmalade for a little extra zing. Like other posters, I found the fruit exuded a good amount of juice-- probably exacerbated by being layered over warm filling.
posted in: Gallery, Cook the Issue 97, oranges, Orange and Brown-Butter Tart
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.