Amaretto Orange Pastry Tart - Dacor Wall Manual

Amaretto-Orange Pastry Tart
PATE SUCRE (SUGAR PASTRY DOUGH):
3 cups all-purpose flour
1
⁄ cup sugar
2
1 tsp. salt
1cup unsalted butter, cut into cubes
2 egg yolks
1 ⁄ cup half and half milk
2
1 Tbsp. vanilla extract
FOR THE CRUST:
Preheat oven to 350˚F on Pure Convection™.
Combine flour, sugar and salt in a small mixing bowl. Using a fork, cut in butter until coarse meal forms. Combine yolks and half-and-
half milk and add to flour. Stir with fork until dry ingredients are moistened. Shape into dough and refrigerate for 30 minutes. Roll into
1
a 12" circle of about ⁄ inch thickness. Place in 10 " tart pan. Roll a rolling pin across the top of the tart pan to cut off excess dough.
4
Bake until golden brown, about 15- 20 minutes. Allow to cool.
FOR THE FILLING:
Scald milk in a small saucepan. In small bowl, mix together cornstarch and sugar. Add cornstarch and sugar to milk in saucepan
and whisk together. Slowly temper in egg yolks. Cook over low heat until thickened, whisking constantly. Stir in melted butter.
Add Amaretto, orange zest and orange juice. Add immediately to cooled, baked pate sucre shell. Refrigerate until set, about 1 hour.
Decorate the top with fresh fruit.
Makes about 12 slices.
RECIPES
AMARETTO PASTRY CREAM FILLING:
8 ounces milk
2 Tbsp. cornstarch
1 cup sugar
3 egg yolks
1 ⁄ Tbsp. unsalted butter, melted
2
2 Tbsp. orange zest
Juice of 1 orange
2 Tbsp. Amaretto liqueur or almond extract
Sliced fresh fruit, for garnish
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