#throwbackthursday with Orange Tart

A few months ago I moved my blog from wordpress to here. I love having everything together. It feels more cohesive. But I’ve left behind some great posts. So on Thursdays, I’ll do a little flashback bringing over some of the more favourite blog posts. You may have seen these before, but I’ll still be posting fresh posts as well.

(This is the exert from the original blog post):There’s something about being alone in the kitchen. It’s where I go to fill that void, or to calm down if something is upsetting to me. When I am in the groove, I feel a connection to the ingredients I’m using, almost like they become part of me, as they inspire me to create something new. I love that feeling.

My small counter top quickly becomes crowded with ingredients. As I work, I shove used items to the side. There have been many times when Trent has come in and laughed at the impossible mess I have created. It has become an inside joke with us. He says he loves me more for it.

More than the end result, what I love most is when I get to share what I create with someone and see their reaction. I love when the first bite hits their lips, they close their eyes and go “mmmm.” That is where the real joy of cooking lies. Our landlords have become great friends of ours. Since they live right above us, Lacey, happens to be around often as I shoot, so naturally I let her try a piece of what I’ve just made. Her reactions are always the best, practically oo-ing and awe-ing with each bite. It’s not that I love the praise, in fact that part makes me feel a little embarrassed at times, but it’s that I’m sharing part of myself with that person, giving them a little love, and they, in turn, are accepting it.

This orange tart is delicious. It’s simple, but elegant and sure to be a crowd pleaser.

Orange Tart

The crust:

1 1/4 cups flour, chilled

1 stick butter, softened

1/2 tsp salt

1/4 tsp sugar

Process:

Mix all the ingredients together in a mixer until they resemble course oats.

Add 1/8-1/4 cup cold water slowly.

Chill in fridge for 30 min.

The filling:

1/4 cup fresh orange juic

1 tsp orange zest

1/2 cup sugar

5 large egg yolks, beaten

1/2 cup heavy cream

3 oranges, sliced thin

Process:

Preheat oven to 400˚

On a lightly floured surface, roll out pie crust and place in 9” tart pan. Fill with pie weights or large, dry beans and bake for 10 minutes. Remove pie weights and bake 5-10 minutes more, until lightly golden brown. Cool.

Reduce oven temperature to 350˚

In mixing bowl, whisk the juice, zest and sugar until sugar is dissolved. Whisk in beaten egg yolks and the cream. Pour in prepared pie shell and bake until set, about 35-40 minutes.

Cool completely, cover and place in refrigerator until well chilled, at least 3 hours. Just before serving, arrange orange slices and sprinkle with powdered sugar.