–TART–
1 Pate Sucree Dough
-see separate recipe
15 oz Whole-milk ricotta cheese
8 oz Cream cheese
1/2 c Sugar
2 tb Honey
4 Large eggs
1 c Whipping cream
1 ts Grated orange peel
1 ts Orange flower water*
COMPOTE
4 Oranges
2 (1 pint) baskets,
-strawberries, hulled,
-halved
1/4 c Sugar
2 tb Honey
2 ts Orange flower water
2 ts Grated orange peel
*A flavoring extract available at liquor stores and in the liquor or
specialty foods section of some supermarkets.
FOR TART: Position rack in lowest third of oven and preheat to 350F. Roll
out dough on lightly floured surface to 14-inch-diameter round. Roll up on
rolling pin and transfer to 9-inch diameter tart pan with removable bottoms
and 2-ionch-high sides. Gently press dough into place, patching where
necessary.
Puree ricotta and cream cheese in processor. Blend in sugar and honey. Add
eggs 1 at a time, blending after each addition. Add cream, orange peel and
orange flower water; blend. Pour into crust (Filling will not come up to
top of crust, but6 crust will shrink to fit.)
Bake tart until filling is golden, edge of filling begins to crack and
small sharp knife inserted into filling 2 inches from edge comes out clean,
about 1 hour. Cool. (Can be prepared 2 hours ahead. Let stand at room
temperature.)
FOR COMPOTE: Using sharp knife, cut peel and white pith from oranges.
Working over bowl to catch juices, cut between membranes to release
segments. Add segments to bowl. Add strawberries, sugar, honey, orange
flower water and orange peel; mix to blend. Let stand about 5 minutes.
Serve with tart.
Yields
8 Servings