Orange Custard Tart – Country Cooking

TART SHELL
1 c Unsifted all-purpose flour
2 tb Sugar
1/3 c Butter or margarine,
-softened
1 lg Egg

-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.