INGREDIENTS
1 9-inch tart shell, baked
1/3 cup all-purpose flour
1/3 cup sugar
1 1/2 cups milk
2 large eggs
1/2 teaspoon almond extract
8 Hale oranges
PREPARATION
Prepare tart shell.*
In a medium saucepan, mix flour and sugar. Beat together milk and eggs in a small mixing bowl. Gradually stir milk mixture into flour and sugar in saucepan. Cook over low heat, stirring constantly, until custard thickens. Remove from heat; add almond extract. Place piece of plastic wrap directly on surface of filling. Cool. Spoon custard into prepared tart shell. Chill before serving. Arrange orange sections over custard.
YIELD: 1 9-inch pie.
**Tart Shell
1 1/3 cups unsifted all-purpose flour
1/4 cups sugar
2 egg yolks
1/2 cups butter or margarine, at room temperature
Preheat oven to 400 degrees. In a medium bowl, mix flour and sugar. Add butter and egg yolks; stir with a fork until mixture clings together in a ball. Press dough into a 9-inch tart pan with removable bottom. Chill 15 minutes. Bake in a 400 degree oven 10 minutes(no need to prick bottom); reduce oven to 350 degrees. Bake 10 to 15 minutes longer or until shell is lightly browned. Transfer to wire rack. Cool completely.
YIELD: 1 9-inch baked tart shell.