Orange days — Orange Tart and Candied Oranges
I enjoy making candy, all kinds of candy. But I’ve been eating more and exercising less — soon I’ll be making a change, but for now instead of making my favorite Candied Oranges Dipped in Chocolate, I made an Orange Tart. (I also made Melon Granita and Chocolate Mousse, but if I don’t write about them, they don’t count.)
This was just a test. I zested the oranges and boiled them in a sugar syrup to 230 degrees Fahrenheit, cooled them with white rum and laid them in a sweet tart shell with a dribble of the syrup. In the above photo the color is less vibrant than the actual tart (closer to this pic).
It was good, taking much less time that then the week needed to candy oranges. The whole process from tart shell to decorating was under an hour.
Note: I should have used my mandolin to cut the oranges into perfect slices. Also, I should have cut the orange slices into 1/16th segments after they came out of the syrup to make eating the tart easier.