Food Network: Orange Tart, Capri Style: Torta d'Arancia di Capri

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Orange Tart, Capri Style: Torta d'Arancia di Capri
Recipe copyright 2000, Mario Batali. All rights reserved

Ingredients
Pastry:
2 cups flour, plus additional for rolling out pastry
1/2 teaspoon salt
2 tablespoons granulated sugar
2 lemons, zested
3/4 cup butter, cut into small cubes and chilled
1 egg plus 1 yolk
2 tablespoons orange liqueur
1 cup confectioners' sugar

Filling:

1 1/3 cups freshly-squeezed orange juice
1 orange, zested and finely grated
1/4 cup dark brown sugar
1/2 cup mascarpone cheese
7 eggs
3 tablespoons orange liqueur
Confectioners' sugar, for garnish

Directions
In a medium bowl, combine the flour, salt, sugar, and
lemon zest. Cut the butter into the dry ingredients until the mixture resembles
coarse crumbs. In a small bowl, combine the egg, the yolk, the liqueur and
confectioners' sugar, and stir this mixture into the flour mixture with a fork
until it just comes together. Turn the mixture onto a floured board and gently

work the mixture until a dough is formed. Press the dough into a disc shape about
6 inches across, wrap tightly in plastic wrap and freeze for 15 minutes. Remove
from the freezer and quickly roll the dough so that it fills out a buttered, 12 to
14-inch tart pan. Place the dough in the pan, trimming the edges, wrap the pan in
plastic wrap and refrigerate for 30 minutes.

Preheat the oven to 400 degrees F.

Remove the pastry from the refrigerator and prick it all over with a fork. Bake
for 10 minutes, reduce heat to 375 degrees F and continue to bake for 10 to 15
minutes more, until golden. Remove from oven and allow to cool. Using baking beads
will help set the shell and eliminate shrinkage.

To make the filling, in a medium bowl, combine the orange juice, zest, sugar, and

mascarpone and beat well. Add the eggs 1 at a time and continue to beat. When all
eggs have been added, beat in the liqueur.

Pour the filling into the cooled pastry shell and bake at 350 degrees F for 40 to
50 minutes, until the custard is set. Allow to cool dust with confectioners'
sugar.