1. Preheat the oven to 425 degrees. 2. Unfold the pastry and cut out a 10 or 11-inch circle. (use a 10-inch tart pan like a cookie cutter to cut out the circle.). 3. Place the circle on a baking sheet that is lined with parchment paper. 4. Prick the base all over with a fork and place in the refrigerator for 15 minutes. 5. Beat the egg, remove the base from the fridge and brush with the beaten egg. 6. Place in the oven and bake for 10 minutes. 7. Cover the pastry round with another baking (cookie) sheet to weigh it down so that the base will stay flat and cook for another 5 minutes. 8. Remove from oven and allow to cool completely. 9. While the base is baking, zest one of the oranges. 10. Then remove the skin from both of the oranges and cut into thin slice. 11. Toss the orange slices with 1 tablespoon of the sugar. 12. Pour 1/3 cup water into a small saucepan and stir in the remaining 7 tablespoons of sugar. 13. Place over medium heat and cook, stirring occasionally to melt the sugar. 14. Add the reserved zest and cook for 10 minutes. 15. Using a slotted spoon, remove the zest from the sugar syrup and place on parchment paper to dry. 16. Mix the lemon curd and mascarpone together. 17. To serve: 18. Just before serving, spread the cooled base with the lemon/cheese mixture. 19. Arrange the oranges on top and sprinkle with the candied orange zest. ---------------------------------------------------------------------------
Nutrition
Ingredients
