Orange Tart

FOR THE ORANGE CURD
6 Egg yolks
1 c Fresh orange juice; (about 1
-pound
; oranges), half the
; peel grated and the
; other half cut into
; strips
3 tb Fresh lemon juice; (about I
-lemon),
; peel cut into
; strips
1/2 c Sugar; or to taste
1 Stick unsalted butter; cut
-into pieces
1/2 c Well-chilled heavy cream;
-whipped

-GARNISH AND GLAZE-
6 Naval oranges; peeled, pith
; removed and cut
; into sections
1/2 c Apricot preserves; strained
1 tb Orange-favored liqueur; up
-to 2
Candied violets for garnish;
-if desired

Make the pastry: In a large bowl with a pastry blender blend the flour,
sugar, salt and butter until mixture resembles cornmeal. Add the egg and
water, toss the mixture until liquid is incorporated, and dough forms into
a ball. Knead the dough lightly with the heel of your hand against a smooth
surface for a few seconds to distribute the fat evenly and forms it into a
ball. Dust the dough with flour and chill it, wrapped in plastic, for 1
hour.

Make the orange curd: In the top of a double boiler combine the yolks,
orange juice, strips of orange peel, lemon juice, strips of lemon peel, and
the sugar and whisk the mixture over simmering water until wisps of stream
appear and it comes just to a simmer. Remove the pan from the heat and beat
in the butter, one tablespoon at a time. Strain the curd into a bowl and
stir in the grated orange rind. Cover the curd with a buttered round of wax
paper and let it cool. Chill, covered, until ready to use. Just before
serving fold one fourth of the cream into the curd, combine it well, and
fold in the remaining cream.

Preheat oven to 400 degrees F. Roll the dough into a round 1/8-inch thick
and fit it into a 9-inch fluted tart pan. Prick the bottom with a fork.
Line pie shell with wax paper or foil, add pie weights, dried beans or rice
and blind-bake the tart shell on a baking sheet in the oven for 10 minutes.
Carefully remove the paper and weights and bake for 5 to 8 minutes more, or
until lightly colored. Cool on a rack.

Assemble the tart: Smooth a layer of curd into the tart, top with
concentric circles of the orange sections.

Glaze: In a small saucepan combine the apricot preserves and the
orange-flavored liqueur. Bring the mixture to a boil and simmer until
thick. Let cool 5 minutes and spoon glaze over tart. Garnish with candied
violets, if desired.

Yield: 1 9-inch tart

Recommended Wine: Bonny Doon Vin de Glaciere Orange Muscat