Orange Tart, Capri Style - {Torta D'Arancia Di Capri}

Recipe Ingredients

		Pastry
2 cups	125g / 4.4oz	Flour - plus additional
		For rolling out pastry
1/2 teaspoon	2.5ml	Salt
1 oz	28g	Sugar
2		Lemons - zested, and
		Finely grated
3/4 cup	148g / 5.2oz	Butter - cut small cubes,
		And chilled
1		Egg - plus
1		Egg yolk
2 tablespoons	30ml	Orange liqueur
1 cup	198g / 7oz	Confectioners' sugar
		Filling
1 1/3 cups	315ml	Freshly-squeezed orange juice
1		Orange - zested, and
		Finely grated
1/4 cup	40g / 1.4oz	Dark brown sugar
1/2 cup	73g / 2.6oz	Mascarpone cheese
7		Eggs
3 tablespoons	45ml	Orange liqueur
		Confectioners' sugar - for garnish

Recipe Instructions

In a medium bowl, combine the flour, salt, 1 ounce of sugar, and lemon zest. Cut the butter into the dry ingredients until the mixture resembles coarse crumbs. In a small bowl, combine the egg, the yolk, the liqueur and confectioners' sugar, and stir this mixture into the flour mixture with a fork until it just comes together.

Turn the mixture onto a floured board and gently work the mixture until a dough is formed. Press the dough into a disc shape about 6 inches across, wrap tightly in plastic wrap and freeze for 15 minutes.

Remove from the freezer and quickly roll the dough so that it fills out a buttered, 12- to 14-inch tart pan. Place the dough in the pan, trimming the edges, wrap the pan in plastic wrap and refrigerate for 30 minutes.

Preheat the oven to 400 degrees.

Remove the pastry from the refrigerator and prick it all over with a fork. Bake for 10 minutes, reduce heat to 375 degrees and continue to bake for 5 minutes, until pale golden. Remove from oven and allow to cool.

To make the filling, in a medium bowl, combine the orange juice, zest, sugar and mascarpone and beat well. Add the eggs 1 at a time and continue to beat. When all eggs have been added, beat in the liqueur.

Pour the filling into the cooled pastry shell and bake at 400 degrees for 25 minutes, until it is browned in spots and the crust is golden. Allow to cool dust with confectioners' sugar.

This recipe yields 10 to 12 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2A06) - from the TV FOOD NETWORK

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