This elegant Elizabethan Orange Tart offers a delicate balance of sweet, tangy, and creamy flavors. Thinly sliced oranges are gently poached in a cinnamon and allspice-infused syrup until tender and translucent. They rest atop a rich, lightly sweetened mixture of fromage blanc and whipped cream, nestled in a crisp shortcrust pastry shell. The combination of the bright citrus, warm spices, and smooth cheese creates a luxurious dessert perfect for afternoon tea or a special dinner party. It is a timeless recipe that highlights the natural beauty of the fruit while providing a sophisticated, refreshing finish to any meal.
Elizabethan Orange Tart
Description
This elegant Elizabethan Orange Tart offers a delicate balance of sweet, tangy, and creamy flavors. Thinly sliced oranges are gently poached in a cinnamon and allspice-infused syrup until tender and translucent. They rest atop a rich, lightly sweetened mixture of fromage blanc and whipped cream, nestled in a crisp shortcrust pastry shell. The combination of the bright citrus, warm spices, and smooth cheese creates a luxurious dessert perfect for afternoon tea or a special dinner party. It is a timeless recipe that highlights the natural beauty of the fruit while providing a sophisticated, refreshing finish to any meal.Ingredients
Directions
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Prepare the shortcrust pastry case by blind-baking it thoroughly until golden and crisp; set aside to cool completely.
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In a small bowl, dissolve 2 tablespoons of sugar in 4 tablespoons of boiling water.
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Add a cinnamon stick and 1/4 pint of cold water to the sugar solution.
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Wash the oranges thoroughly, then use a citrus zester to lightly flute the peel.
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Thinly slice the oranges, discarding the ends, and remove any pips (seeds).
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Place the orange slices into the sweetened water mixture and let them soak overnight in the refrigerator.
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The next day, transfer the oranges and the soaking liquid into a saucepan.
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Cover the saucepan and cook gently over low heat for about 30 minutes, carefully turning the slices once to ensure even poaching.
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Lift the cooked orange slices from the pan one at a time, allowing the syrup to drip back, and place them on a rack to drain and cool.
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Remove the cinnamon stick from the remaining syrup and boil it vigorously until reduced to a few sticky spoonfuls.
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Allow the syrup to cool slightly, then stir in 1 tablespoon of honey.
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In a separate bowl, mix 1/4 lb of fromage blanc (or low-fat soft cheese) with 1 teaspoon of honey and a pinch of ground cinnamon and allspice.
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Whip the cream separately until stiff peaks form, then gently fold it into the sweetened cheese mixture.
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Spoon the cream and cheese mixture into the cooled pastry shell.
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Arrange the drained orange slices on top of the filling, overlapping them slightly in decorative circles.
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Glaze the tart by brushing the gently re-warmed syrup over the orange slices just before serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 133.2kcal
- % Daily Value *
- Total Fat 5.5g9%
- Saturated Fat 2.5g13%
- Cholesterol 0.0mg0%
- Sodium 91.5mg4%
- Total Carbohydrate 19.2g7%
- Dietary Fiber 1.4g6%
- Sugars 4.9g
- Protein 2.2g5%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
