Fresh Orange Tart With Lemon Cream

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 sheet puff pastry, defrosted according to package directions
• 1 egg
• 2 -3 oranges
• 8 tablespoons raw sugar
• 1/2 cup lemon curd
• 1/4 cup mascarpone cheese

Recipe

• 1 preheat the oven to 425 degrees.
• 2 unfold the pastry and cut out a 10 or 11-inch circle. (use a 10-inch tart pan like a cookie cutter to cut out the circle.).
• 3 place the circle on a baking sheet that is lined with parchment paper.
• 4 prick the base all over with a fork and place in the refrigerator for 15 minutes.
• 5 beat the egg, remove the base from the fridge and brush with the beaten egg.
• 6 place in the oven and bake for 10 minutes.
• 7 cover the pastry round with another baking (cookie) sheet to weigh it down so that the base will stay flat and cook for another 5 minutes.
• 8 remove from oven and allow to cool completely.
• 9 while the base is baking, zest one of the oranges.
• 10 then remove the skin from both of the oranges and cut into thin slice.
• 11 toss the orange slices with 1 tablespoon of the sugar.
• 12 pour 1/3 cup water into a small saucepan and stir in the remaining 7 tablespoons of sugar.
• 13 place over medium heat and cook, stirring occasionally to melt the sugar.
• 14 add the reserved zest and cook for 10 minutes.
• 15 using a slotted spoon, remove the zest from the sugar syrup and place on parchment paper to dry.
• 16 mix the lemon curd and mascarpone together.
• 17 to serve:.
• 18 just before serving, spread the cooled base with the lemon/cheese mixture.
• 19 arrange the oranges on top and sprinkle with the candied orange zest.