Orange Tart

Orange Tart

A nice fruit tart recipe that makes use of navel oranges.

What you need:

• 1 9 inch pastry crust
• 6 large navel oranges
• 1/4 cup sugar
• 1 1/2 tbsp cornstarch
• 1/8 tsp salt
• 1/2 tsp vanilla extract
• 3 tbsp orange marmalade

What you do:

Prepare and bake the pastry crust in a 9 inch round removable bottom tart pan.

Cool completely on a wire rack.

Peel and section oranges over a bowl; squeeze membranes to extract juice.

Set 2 cups sections aside; reserve 1/2 cup juice.

Discard membranes.

Combine sugar, cornstarch, and salt in a small saucepan; gradually add reserved juice, stirring with a whisk until blended.

Bring to a boil over medium heat, stirring constantly.

Reduce heat to low; cook 1 minute.

Remove from heat; stir in vanilla.

Cool, stirring occasionally.

Place marmalade in a small microwave-safe bowl, and microwave at HIGH 30 seconds or until marmalade melts.

Spread marmalade in bottom of prepared crust.

Arrange 1 cup orange sections on top of marmalade; spoon 1/3 cup orange filling over sections.

Top with remaining orange sections and orange filling.

Cover and chill at least 4 hours before devouring!

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