Orange & Brown Butter Tart - FineCooking.com

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Cook The Issue #97
COOK THE ISSUE #97

Orange & Brown Butter Tart

By Pielove, member

January 25th, 2009

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
Comments (2)

FromMyTable writes: I forgot to mention that in my post, but the parchment paper stole some of my crust too! I had a bit of a hole in the bottom of my crust, but I just covered it with filling! Posted: 2:03 pm on January 26th

NDbaker writes: I got a good laugh out of this post. It is hard to take a good photo of certain dishes. My pork hash photo _did_ certainly resemble "fake vomit." Posted: 9:03 am on January 26th

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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.