I visited my parents in San Diego this weekend. Although the trip interfered with my big plans to deep clean my apartment, get my oil changed and return some clothes, it was a nice weekend and a much needed break after a crazy week at work. It felt good to potter around the house in my pajamas and unwind by the pool. And thanks to my dad’s thoughtful recommendation, I think I’ll try to do more of that pool thing. It’s good for the soul.
Isn’t it nice to just relax by the pool?
Yes. You should do more of it.
I really should. I work so hard during the week, I think I really deserve …
Your legs are so white they’re almost blue. Marilyn, look at Fiona’s legs! Do you think she has a circulation problem?
Yes. I think I’ll do more of that pool thing.
Anyway, on Sunday our neighbor dropped off some amazingly sweet oranges from his tree, so my mom looked up a recipe for this delicious orange custard tart. It’s from one of her hundreds of Bon Appetit magazines and it’s a keeper. We adapted it slightly (used less sugar, added blueberries, almost dropped it on the floor) and it turned our beautifully.
Once the crust is cold, line it with foil, weigh it down with pie weights or dry beans and bake it for 15 minutes. After 15 minutes, take it out of the oven and remove the foil and pie weights and return it to bake for another 10 minutes. It should start to smell pretty good around Minute 8 and really good at Minute 9.
Wipe the drool off your chin, remove the crust from the oven, and pour the custard filling into the tart shell. Return it to the over and bake until the filling is barely set, and allow it to cool for 20 minutes and then refrigerate it for about three hours, or until completely cool.
While you’re waiting anxiously for the tart to cool, segment some oranges for the topping and choose some other pretty fruits to decorate with. My mom and I went with blueberries and raspberries and the colors were beautiful. No pressure.
And the tart and Fiona and Fiona’s white legs lived happily ever after. The end.
- 3/4 c. all purpose flour
- 2/3 c. yellow cornmeal
- 2/3 c. powdered sugar
- 2 tsp. minced orange peel (orange part only)
- 1/4 tsp. salt
- 7 tbsp. unsalted butter, room temperature
- 1 large egg yolk
- 2 tsp. vanilla extract
- 1 c. heavy whipping cream
- 1/2 c. fresh orange juice
- 5 large egg yolks
- 1/4 c. sugar
- 2 tbsp. Grand Marnier
- 1 tbsp. minced orange peel (orange part only)
- 3 oranges, white pith removed
- 1 pint raspberries
- Mix together flour, cornmeal, powdered sugar, orange peel and salt in a large bowl
- Add butter, egg yolk and vanilla and blend in mixer until coarse crumbs form
- Knead into ball (dough will be very soft)
- Pat dough onto bottom and up sides of a 13 1/2 x 4 1/4 inch rectangular tart pan with a removable bottom
- Press into place and freeze for 20 minutes
- Preheat oven to 350 degrees
- Line crust with foil and fill with dried beans or pie weights
- Bake for 15 minutes
- Remove foil and beans and press crust up sides of pan if necessary
- Bake 10 minutes longer and cool
- In a separate bowl, mix whipping cream, orange juice, egg yolks, sugar, Grand Marnier and orange peel
- Pour filling into crust and bake until barely set, about 30 minutes
- Cool for 20 minutes and then refrigerate until custard is firm, about 3 hours
- Cut oranges between membranes and drain well on paper towels
- Arrange orange segments and other fruits of your choice to cover all of the custard
- Oranjoy! (Get it? Enjoy?)