Tart with red orange filling
Date icon - Master recipes 11.09.2022
15 Views icon - Master recipes
Recipe information Information icon - Master recipes
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Cooking:
1 hour
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Servings per container:
8
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Complexity:
Insanity
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Calorie content:
26.16
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Carbohydrates:
3.62
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Fats:
1.28
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Squirrels:
0.26
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Water:
0.56

Ingredients

Title Value
1. Flour Dough 220 gram
2. Butter Dough 100 gram
3. Sugar Dough 50 gram
4. Egg yolk Dough 1 PC.
5. Water Dough 1 tbsp
6. Salt Dough 1 pinch
7. Orange juice Filling 1.5 Art.
8. Sugar Filling 150 gram
9. Butter Filling 50 gram
10. Egg yolk Filling 4 PC.
11. Chicken egg Filling 2 PC.
12. Orange zest Filling 1 tbsp
13. Salt Filling 1 pinch

Cooking

1 . Stage

In a deep bowl sift the flour, add the sugar and a pinch of salt, soften the butter, and mix. In a separate bowl with a fork whisk the egg yolk and water, pour to the flour and sugar. Knead the dough.

1. Stage. In a deep bowl sift the flour, add the sugar and a pinch of salt, soften the butter, and mix. In a separate bowl with a fork whisk the egg yolk and water, pour to the flour and sugar. Knead the dough.

2 . Stage

Grease a casserole dish with oil and sprinkle with flour, put the batter into the dish and distribute it on the bottom and sides. Take it to the freezer for 15 minutes. After 15 minutes, take the dough out of the freezer and bake in a preheated oven at 190 C for 20 minutes until lightly browned. Then let cool at room temperature.

1. Stage. Grease a casserole dish with oil and sprinkle with flour, put the batter into the dish and distribute it on the bottom and sides. Take it to the freezer for 15 minutes. After 15 minutes, take the dough out of the freezer and bake in a preheated oven at 190 C for 20 minutes until lightly browned. Then let cool at room temperature.

3 . Stage

Let's make the filling. Pour the orange juice into a saucepan and cook over high heat until about half of the liquid evaporates. Then add the sugar, oil and salt to the saucepan. Stir over medium heat until the butter and sugar have completely dissolved.

1. Stage. Let's make the filling. Pour the orange juice into a saucepan and cook over high heat until about half of the liquid evaporates. Then add the sugar, oil and salt to the saucepan. Stir over medium heat until the butter and sugar have completely dissolved.

4 . Stage

In a separate container with a fork beat the yolks and eggs, add to them half of the liquid from the casserole, stir. Pour back into the saucepan and combine with the rest of the orange mixture. Cook over medium heat for 4-5 minutes, stirring until it has thickened slightly. Strain the mass through a sieve, add the orange zest, and stir.

1. Stage. In a separate container with a fork beat the yolks and eggs, add to them half of the liquid from the casserole, stir. Pour back into the saucepan and combine with the rest of the orange mixture. Cook over medium heat for 4-5 minutes, stirring until it has thickened slightly. Strain the mass through a sieve, add the orange zest, and stir.

5 . Stage

Pour the filling onto the cooled pie base. Bake in the oven for 10 to 20 minutes, then let the pie cool to room temperature. Put it in the fridge overnight, so that the filling thickens. You can decorate with orange slices before serving. Bon appetit!

1. Stage. Pour the filling onto the cooled pie base. Bake in the oven for 10 to 20 minutes, then let the pie cool to room temperature. Put it in the fridge overnight, so that the filling thickens. You can decorate with orange slices before serving. Bon appetit!