This elegant Elizabethan Orange Tart is a sophisticated dessert that balances the bright acidity of citrus with the creamy richness of fromage blanc. The dish features thinly sliced oranges gently poached in a honey and cinnamon syrup, which are then arranged over a spiced almond base. The flavor profile is aromatic and refined, with notes of allspice and cinnamon cutting through the sweetness. It is an ideal choice for afternoon tea, holiday gatherings, or as a sophisticated ending to a light dinner. The texture contrasts the tender, juicy orange slices with the smooth, whipped cheese filling and the crisp shortcrust pastry. Simple yet impressive, this recipe highlights fresh ingredients and careful assembly for a truly memorable treat.
Elizabethan Orange Tart
Description
This elegant Elizabethan Orange Tart is a sophisticated dessert that balances the bright acidity of citrus with the creamy richness of fromage blanc. The dish features thinly sliced oranges gently poached in a honey and cinnamon syrup, which are then arranged over a spiced almond base. The flavor profile is aromatic and refined, with notes of allspice and cinnamon cutting through the sweetness. It is an ideal choice for afternoon tea, holiday gatherings, or as a sophisticated ending to a light dinner. The texture contrasts the tender, juicy orange slices with the smooth, whipped cheese filling and the crisp shortcrust pastry. Simple yet impressive, this recipe highlights fresh ingredients and careful assembly for a truly memorable treat.Ingredients
Directions
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Blind-bake the shortcrust pastry case according to package or recipe instructions until golden and crisp. Allow to cool completely.
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Scrub two thin-skinned oranges thoroughly. Using a citrus zester, remove the peel in long strips, avoiding the bitter white pith.
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Slice the peeled oranges thinly, discarding the ends. Remove any seeds (pips) from the slices.
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In a bowl, dissolve 2 tablespoons of sugar in 4 tablespoons of boiling water. Add a cinnamon stick and 1/4 pint of cold water.
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Place the orange slices into the sweetened water and leave to soak overnight to infuse the flavor.
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The next day, transfer the oranges and their soaking liquid into a saucepan. Cover and cook very gently for about 30 minutes, turning the slices once during cooking.
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Carefully lift the cooked orange slices from the pan, 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. Boil the syrup until it reduces to a few sticky spoonfuls. Cool slightly, then stir in 1 tablespoon of honey.
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In a bowl, mix 1/4 lb of fromage blanc (or low-fat soft cheese) with 1 teaspoon of honey, a pinch of ground cinnamon, and a pinch of ground allspice.
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Whip cream until stiff peaks form. Gently fold the spiced cheese mixture into the whipped cream.
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Sprinkle ground almonds evenly over the base of the cold pastry shell.
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Spoon the cream and cheese mixture into the pastry shell, spreading it evenly.
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Arrange the cooled orange slices on top of the cream, overlapping them slightly in decorative circles.
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Gently re-warm the reduced syrup and brush it over the orange slices to glaze them. Serve immediately.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 109.8kcal
- % Daily Value *
- Total Fat 5.5g9%
- Saturated Fat 2.5g13%
- Cholesterol 0.0mg0%
- Sodium 91.5mg4%
- Total Carbohydrate 13.2g5%
- Dietary Fiber 0.2g1%
- Sugars 0.4g
- Protein 1.8g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
