photographic conversations across the virtual kitchen counter.
Sunday, June 7, 2009
Crust 1 1/2 cups all-purpose flour (190 g) 1/3 cup sugar 2 tsp orange zest (about 1/2 large orange) 1/4 tsp salt 3/4 cup butter, chilled and cut into pieces
Orange Topping 3 large eggs, room temperature 3/4 cups sugar 6 tbsp sour cream (90 g) 3 tbsp all purpose flour (22 g) 1/2 tsp baking powder 1/2 tsp salt 1/4 cup orange juice plus 1/8 cup (made from concentrate with 1/2 H2O called for) 1 tbsp orange zest (about a whole large orange)
Preheat oven to 350F.
Mix the flour, sugar orange zest and salt in a medium bowl. Cut in butter with a pastry blender until you get a crumbly mixture with pea sized pieces of butter remaining. Press evenly into your pan, Baker's Edge or a 9 x 13 and bake for 15-20 minutes, the corners should just be turning golden brown.
For the topping, mix the remaining ingredients until smooth. When the crust comes out of the oven, pour in the orange topping and bake for about 25 minutes. The topping should be set and just turning brown at the corners. Cool completely on a wire rack and sprinkle with powdered sugar if desired.