Although this tart is easy to prepare, it can be time-consuming. So don't be bashful about skipping this recipe if time is short and you are considering simply buying dessert. I would recommend something refreshing and light: say, a fruit-and-sorbet concoction. Or keep it simple with just a scoop or two of orange and/or mango sorbet. When you have time, try this recipe. It's a lot of fun, it's not complex, and it's very impressive.

Ingredients

• For the sweet dough
• 1 1/2 cups flour
• 1/4 cup confectioners' sugar
• 4 ounces (1 stick) unsalted butter, cold, cut into small cubes
• 1 large egg
• For the custard filling
• 12 ounces (3 sticks) unsalted butter, cut into pieces
• 1 cup plus 2 tablespoons orange juice
• zest of 4 oranges
• 5 large eggs
• 1 cup sugar
• For the garnish
• 1 recipe Orange Garnish (recipe follows)

Instructions

1. Prepare the dough: Place the flour, confectioners' sugar, and butter in a food processor and pulse until well combined and the texture of small crumbs. Add the egg and continue to pulse until firm enough to form a ball of dough. Form the ball, wrap it in plastic, and place in the refrigerator for 30 minutes.

2. Preheat oven to 350 F.

3. Grease a 13 x 4-inch rectangular pastry mold with butter. (Alternatively, you can use a round mold 9 or 10 inches in diameter.) On a lightly floured surface, roll out the dough to a thickness of 1/4 inch and press it into the pastry mold. Score the dough all over with a fork. Place parchment paper on top of the dough and weight it with about 1 pound of uncooked beans or rice. Place the mold on a baking sheet and bake for 15 to 20 minutes, or until lightly browned. Remove from the oven and allow to cool at room temperature.

4. Prepare the filling: Mix all custard ingredients except the eggs and half the sugar together in a large bowl and then transfer to a saucepan over medium heat. Stir until the mixture is warm and the butter is melted. Remove from the heat immediately. In another bowl, beat the eggs and the remaining 1/2 cup sugar until smooth. Gradually add the warm butter mixture from the pan, beating constantly. Then place the entire filling mixture back in the saucepan over medium flame and heat until it just bubbles. (Do not overheat or you will get scrambled egg.)

5. Place the mixture in a blender and pulse one or two times, until smooth. Fill the pastry shell with the custard mixture and refrigerate until the filling is set and the tart is cold, at least 1 hour.

6. To serve, arrange slices of orange garnish in overlapping fashion like fish scales, or in any other pattern you fancy.

Orange Garnish

This orange garnish can be made 2 to 3 days in advance and stored in a covered glass container in the refrigerator. Extra slices can be used to garnish other desserts including sorbet, fruit salad, and chocolate mousse.

• 1 cup sugar
• 1 orange, washed, halved, seeds removed, and thinly sliced

1. Place the sugar and 2 cups of water in a medium saucepan over medium-low heat. Add the orange slices and simmer for 30 to 40 minutes, until the orange slices are soft but not mushy; they should retain their shape.

2. Set the orange slices and their syrup aside to cool, then refrigerate until ready to use.

Other Fruit Recipes

Apple Tarte Tatin
Classic Pear Tart
Key Lime Pie
Orange Tuiles
Raspberry Tart
Strawberries and Orange Slices