Orange Pastry

Ingredients

• 1 ¼ cups flour
• 3 tablespoons sugar
• 2 tablespoons grated orange peel
• 6 tablespoons cold butter, in small pieces
• ⅓ cup cold fresh orange juice (approximately)

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    687 calories; 35 grams fat; 22 grams saturated fat; 1 gram trans fat; 9 grams monounsaturated fat; 1 gram polyunsaturated fat; 84 grams carbohydrates; 2 grams dietary fiber; 22 grams sugars; 8 grams protein; 91 milligrams cholesterol; 7 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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1 9-inch tart shell

Preparation

1. Preheat oven to 350 degrees (see note).
2. Combine flour, sugar and grated orange peel in a bowl or, if using a food processor, in the work bowl of the food processor. Mix or process briefly to blend.
3. Add the butter and blend with a fork or pastry blender or process briefly until the mixture resembles coarse meal.
4. Gradually add the orange juice, using just enough to form a dough that cleans the sides of the bowl. Roll dough out on a lightly floured board and fit it into a nine-inch tart pan.
5. Line the pastry with foil and weight with pastry weights. Bake 20 minutes. Remove the weights and foil and bake 10 to 15 minutes longer, until the pastry is golden. Allow to cool.

• Although most recipes call for baking unfilled tart shells at 425 to 450 degrees, baking at the lower temperature results in less shrinkage and a crisper pastry, according to other experts. It is also less tricky because there is more latitude in the timing.

45 minutes