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Recipe Summary

prep:
20 mins
chill:
1 hr 45 mins
bake:
35 mins at 425°
cook:
2 mins
Servings:
10
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Ingredients

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Directions

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  • Pulse flour, confectioners sugar and salt in processor to combine. Add butter. Pulse until coarsely crumbled. Add ice water, pulsing just until dough comes together. Pat into disk. Wrap; refrigerate 30 minutes.

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  • On lightly floured surface, roll dough into 15-inch circle. Place in 11-inch tart pan with removable bottom. Fold overhang back over against edge. Chill 30 minutes.

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  • Heat oven to 425 degrees F. Prick pastry shell all over with fork. Line with foil. Fill with dried beans.

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  • Prebake shell in 425 degree oven for 20 minutes. Remove foil and beans. Bake 12 to 15 minutes, until lightly browned. Cool on wire rack. Paint crust with marmalade.

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  • Combine sugar, cornstarch, flour and gelatin in saucepan. Stir in rind, orange juice, liqueur and lemon juice. Cook over medium heat, stirring, until thickened and bubbly, 1 minute. Stir 1 cup hot mixture into yolks. Reduce heat to medium-low. Pour yolks back into mixture in saucepan. Cook, stirring, 1 to 2 minutes. Remove from heat. Stir in cream. Pour into tart shell. Refrigerate until set, about 45 minutes.

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  • Garnish with fresh raspberries. Serve at room temperature. Makes 10 servings.

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