Yield: Yields one 9-1/2-inch tart
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This was a huge hit last evening. My modifications are my own and at your discretion.
1.) Instead of commercial crushed cookies, I made a buttery toasted almond crust, baked blind for 15 minutes and allowed to cool.
2.) For the filling, I cut the sugar down to a scant 2/3 cup and doubled the fresh orange zest.
3.) I thought a 9.5 inch pan was too small and I was correct. I used a 12" fluted tart pan and the filling nearly came to the rim of the tart shell but did not ooze over during baking. (A 9.5-inch pie pan may work but not a 9.5 inch fluted tin tart pan.)
4.) I made a glaze of apricot jam and water. Once reduced, cooled and strained through a fine sieve, I added about 25mg of the Grand Marnier (half a pony bottle) to the glaze and brushed it on the slightly warm tart, sprinkled with a few shreds of remaining zest then chilled it over night.
5.) Removed from the fridge about 1/2 hour before serving, the end result was welcomed by guests consuming small, pensive bites in total silence - the highest compliment to a pastry chef.
This was delicious and easy to prepare. I made it on the day I served it.I wondered if I could make this a day ahead?Thanks
So easy! So delicious! I used orange juice. My husband said he would take it over his favorite, eclairs. It's going into the front of my cookbook.
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