Fresh Orange Tart With Lemon Cream

French fruit tarts are simple to make and let the flavor of the fruit shine through. Posted for zaar world tour 2006 found on the internet.

Preheat the oven to 425 degrees.

Unfold the pastry and cut out a 10 or 11-inch circle.

Place the circle on a baking sheet that is lined with parchment paper.

Prick the base all over with a fork and place in the refrigerator for 15 minutes.

Beat the egg , remove the base from the fridge and brush with the beaten egg.

Place in the oven and bake for 10 minutes.

Cover the pastry round with another baking sheet to weigh it down so that the base will stay flat and cook for another 5 minutes.

Remove from oven and allow to cool completely.

While the base is baking , zest one of the oranges.

Then remove the skin from both of the oranges and cut into thin slice.

Toss the orange slices with 1 tablespoon of the sugar.

Pour 1 / 3 cup water into a small saucepan and stir in the remaining 7 tablespoons of sugar.

Place over medium heat and cook , stirring occasionally to melt the sugar.

Add the reserved zest and cook for 10 minutes.

Using a slotted spoon , remove the zest from the suga.

puff pastry, egg, oranges, raw sugar, lemon curd, mascarpone cheese