Orange and Almond Tart

As promised, here is the orange and almond tart from yesterday's Easter lunch. I'm much too tired today to go into all the details of concocting this, so I will leave you with words of wisdom: This is the easiest tart you will ever make. 'Nuff said.

P/S: And it tastes like exploding blobs of citrus too! And it can be made dairy-free! And no crazy pastry-making!

(I couldn't resist the temptation, sorry for the missing slice!)

Orange and Almond Tart
Adapted from The Organic Seasonal Cookbook
Makes 6 servings

1 store-bought frozen pie pastry shell

1 unwaxed organic orange
1 stick butter (Earth Balance or Saffola also works)
1 cup granulated sugar
2 eggs, beaten
1 cup ground almonds (or almond meal)

To make the filling, put the orange in a saucepan, cover with water then simmer for 40 minutes, covered, until completely soft. Let the softened orange cool slightly, then cut in half and remove the seeds. Put in a food processor and whiz to a puree. Add the butter, sugar, eggs and almonds and whiz again until smooth.

Unroll the pastry shell over a 8" tart tin. Anchor the edges of the pastry overhang to the side of the tart tin and prick with a fork all over. Pre-bake in oven at 425°F for 10 minutes.

Fill the pre-bake tart shell with the orange filling and bake at 350°F for 40 minutes until the filling is firm. Remove from the oven and let cool. Serve the tart in slices with good vanilla ice cream.