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!
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.