TART
1 Pate Sucree Dough 2 tb Honey
-see separate recipe 4 Large eggs
15 oz Whole-milk ricotta cheese 1 c Whipping cream
8 oz Cream cheese 1 ts Grated orange peel
1/2 c Sugar 1 ts Orange flower water*
COMPOTE
4 Oranges 1/4 c Sugar
2 (1 pint) baskets, 2 tb Honey
-strawberries, hulled, 2 ts Orange flower water
-halved 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