ORANGE CUSTARD TART - COUNTRY COOKING

      Title: ORANGE CUSTARD TART - COUNTRY COOKING
  Categories: Tarts, Desserts
       Yield: 8 Servings
  
 MMMMM-----------------------GLAZED ORANGES----------------------------
       2 sm Oranges
     2/3 c  Orange marmalade
       2 tb Orange juice
 
 MMMMM-------------------------TART SHELL------------------------------
       1 c  Unsifted all-purpose flour
       2 tb Sugar
     1/3 c  Butter or margarine,
            -softened
       1 lg Egg
 
 MMMMM----------------------CUSTARD FILLING---------------------------
     1/2 c  Sugar
     1/3 c  Cornstarch
     1/4 ts Salt
       2 c  (1 pint) half-and-half
       2 lg Eggs
   1 1/2 ts Grated orange rind
  
   1. Prepare Glazed Oranges: Cut unpeeled oranges across into thin
   slices; cut slices in half. In medium-size skillet, heat marmalade
   and orange juice. Add half of oranges to marmalade; cook until
   glazed, turning once-15 to 20 minutes in all. Remove oranges to
   lightly oiled plate; chill. Repeat with remaining oranges. Reserve
   marmalade mixture.
   
   2. Prepare Tart Shell: Heat oven to 400'F. In medium-size bowl,
   combine flour and sugar. Stir in softened butter and the egg until
   mixture forms a ball. Press into 9-inch fluted tart pan with
   removable bottom. Bake 10 minutes. Reduce oven temperature to 350F.
   Bake 10 minutes longer or until golden brown. Cool shell completely
   on wire rack.
   
   3. Prepare Custard Filling: In 1-quart saucepan, combine sugar with
   cornstarch and salt. Stir in half-and-half, Heat mixture to boiling
   over medium heat, stirring constantly. Cook 1 minute longer. In small
   bowl, lightly beat eggs. Quickly stir about a quarter of hot custard
   mixture into eggs, then return egg mixture to saucepan and heat just
   to boiling; remove from heat immediately and stir in grated orange
   rind.
   
   4. Turn filling into tart shell. Cool 30 minutes; cover and
   refrigerate. just before serving, remove pan rim from tart; place
   tart on serving plate. Arrange orange slices on top of filling.
   Glaze=7F with reserved marmalade. Refrigerate any leftover tart.
   
   Country Cooking/Summer/94  Scanned & fixed by Di and Gary
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