Monday, January 21, 2013

Bringing sunshine in the kitchen making orange tartelettes




I said adios to the rain this week end by spending most of the time in my kitchen 
to try a new recipe of orange tartelettes.
I had kept this recipe preciously exactly for those days when it is so cold and wet 
outside that the only thing I want is read, watch a movie or bake.

Ce week end j'ai oublié la pluie et j'ai passé presque tout mon temps dans la cuisine 
pour essayer une nouvelle recette de tartelettes à l'orange. J'avais gardé précieusement
cette recette justement pour ces jours gris et moches où il fait si froid et humide dehors que
tout ce dont j'ai envie, c'est de lire, de regarder un film ou de faire de la pâtisserie.


The original recipe is by French pastry maker Philippe Conticini and the wonderful
Edda from Un Déjeuner de Soleil blog adapted it to make it simpler and I followed the
recipe she gives in her blog.

It is a bit long to prepare but as Edda says, you can prepare each element separately.
And believe me, if you like the intense taste of orange, then you will love these tartelettes !

La recette originale est de Philippe Conticini et  la merveilleuse Edda du blog
Un Déjeuner de Soleil l'a adaptée pour la simplifier et j'ai suivi la recette qu'elle donne sur son blog.

C'est un peu long à préparer mais comme dit Edda, vous pouvez préparer chaque
partie séparément. Et croyez-moi, si vous aimez le goût intense de l'orange, 
alors vous adorerez ces tartelettes !



First, you must prepare the orange confit. Then the dough, then the orange and lemon cream 
and then you just have to assemble the tartelettes.

I made the orange confit on saturday morning. Then in the afternoon, I made the dough
and the orange cream. On sunday, I baked the tartelettes....
and today, I think they even taste better!




D'abord, vous devez préparer un confit d'orange, ensuite la pâte, la crème à l'orange et au citron et ensuite monter les tartelettes.

J'ai fait le confit d'orange le samedi matin, puis la pâte et la crème à l'orange et au citron
dans l'après-midi. Dimanche, j'ai fait les tartelettes et...aujourd'hui, je pense même qu'elles sont encore meilleures!


So first step the orange confit.

You need  :

40-50g of orange peel non treated (only the white part)
150g of fresh orange juice
75g of sugar

(you obtain a small jar of 50g)

Cook the orange peel in a pan, covered with water. It must be covered only and bring to a boil. Sieve then repeat the operation twice. Then place the cooked orange peel in the pan again with the orange juice and the sugar on very low heat. It must almost be boiling. Mix and pour into a jar sterilised at 130°C in the oven during 15 mn. This very intense confit keeps in the fridge during a week.



Second step, the orange tart

For 6 persons :

DOUGH : (you will need only half approx so you can freeze the rest)

220g of flour
130g of bland butter
80g of icing sugar
50g of very fine corn flour or almond powder
1 egg yolk
1 pinch of salt
zest of one orange and zest of one lime, non treated

ORANGE AND LIME CREAM

10g of orange confit + a little bit
50g of fresh orange juice + 20g of lime juice
6g of orange zest
50g of bland butter
40g of sugar
2 whole eggs
a few orange slices for decoration

Prepare the dough (even the day before or several days in advance, in this case you can freeze it). Mix the butter with the icing sugar until you get a creamy texture. Add the salt, the zests and the corn  flour or almond powder. Then add the egg and the flour in 2 times. You must work the dough quickly in order to obtain an homogeneous and smooth texture. Shape into a ball, cover with film and let it rest in the fridge at least 3h (one night is better).

Prepare the cream (even the day before). Heat up the juice of orange and lime with the zests without bringing to a boil. Whisk the eggs with the sugar until the mixture whitens. (the sugar must be dissolved into the egg). Add the orange confit and mix together. Pour the juice into the preparation, mix and cook again on a very low heat until it boils and thickens, without ceasing to stir. Turn off the heat, add the butter and mix with a blender. Pour into a recipient and cover with film. Place in the freezer for 20 mn, then put in the fridge.

Preheat the oven at 180°C. Spread half of the dough between 2 sheets of baking paper.The dough must be 3 mm thick. Place the dough in a circular mold (22 cm diameter) or individual molds. Make sure the dough is pressed on the edges and put in the fridge for 10 mn.

Bake the dough during 20-25 mn until golden. Let it cool down then apply a bit of orange confit on the base. Then pour the cream and adorn with orange confit and a slice of orange.

This tart keeps well one day after.
And, don't be afraid by all these steps....remember, you can do it in several steps...
you just have to think that the result is divine !

ps : I didn't have any lime and replace it by a lemon...
the result is delicious too



D'abord, le confit d'orange. Je vous renvoie au blog d'Edda pour la recette en français
que vous trouverez ici
Et ensuite, vous trouverez la recette en français de la tarte à l'orange inspirée par
Philippe Conticini et adaptée par Edda ici


Ne soyez pas trop effrayés par toutes ces étapes....souvenez-vous que tout peut
se préparer séparément....pensez juste au résultat qui est divin !

ps : je n'avais pas de citron vert et l'ai remplacé
par du citron...le résultat est aussi délicieux



4 comments:

Alba said...

Je suis sûre qu´elles sont délicieuses Lala

gillian said...

Trying this! Orange is my favourite of all time. This has me drooling. xoxo

helen tilston said...

This looks absolutely beautiful and no doubt delicious. I would say worth the time involved.

Have a glorious week

helen

Francesca Muir said...

Looks delicious -will be trying this thank you Lala xx

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