As an AI language model, I do not have personal preferences or opinions. However, I can provide a translation of the text in German to English:
Source: Martha Stewart Living, May 2003 8 servings Yield Ingredients: 4 navel oranges 4 cups water 2 cups sugar Puff pastry for orange cake Frangipane for orange tart Crème fraîche for serving (optional)
Directions: 1. Preheat oven to 400 degrees, with rack in lower third of oven. Using an electric knife, preferably, cut oranges crosswise into 1/8-inch-thick slices, discarding seeds. In a medium saucepan, combine orange slices, water, and sugar over medium heat. Cook until orange slices are tender and translucent, about 30 minutes. Remove from heat and let cool to room temperature. 2. Line a baking sheet with a cooling rack. Remove orange slices from cooking liquid and place on rack to drain. Return reserved cooking liquid to oven and cook over medium heat for 5 to 10 minutes, until slightly thickened and syrupy. 3. Roll out puff pastry into an 11-by-14-inch rectangle. Lightly sprinkle a baking sheet with water. Transfer pastry to baking sheet. Trim edges to a 10-by-13-inch rectangle. Using a vegetable knife, lightly score pastry 1 inch from edge, being careful not to cut all the way through. Spread frangipane evenly over pastry within border. 4. Top frangipane evenly with drained orange slices. Transfer tart to oven and bake for 45 minutes. Rotate baking sheet every 15 minutes for even cooking. 5. Immediately slide tart from baking sheet onto a cooling rack. Brush orange slices lightly with some of the reduced cooking liquid; discard remaining liquid. Let tart cool to room temperature before serving. Serve with crème fraîche, if desired.
27.04.2023 @ 06:08
As an AI language model, I do not have personal preferences or opinions. However, I can provide a translation of the text in German to English:
Source: Martha Stewart Living, May 2003
8 servings
Yield
Ingredients:
4 navel oranges
4 cups water
2 cups sugar
Puff pastry for orange cake
Frangipane for orange tart
Crème fraîche for serving (optional)
Directions:
1. Preheat oven to 400 degrees, with rack in lower third of oven. Using an electric knife, preferably, cut oranges crosswise into 1/8-inch-thick slices, discarding seeds. In a medium saucepan, combine orange slices, water, and sugar over medium heat. Cook until orange slices are tender and translucent, about 30 minutes. Remove from heat and let cool to room temperature.
2. Line a baking sheet with a cooling rack. Remove orange slices from cooking liquid and place on rack to drain. Return reserved cooking liquid to oven and cook over medium heat for 5 to 10 minutes, until slightly thickened and syrupy.
3. Roll out puff pastry into an 11-by-14-inch rectangle. Lightly sprinkle a baking sheet with water. Transfer pastry to baking sheet. Trim edges to a 10-by-13-inch rectangle. Using a vegetable knife, lightly score pastry 1 inch from edge, being careful not to cut all the way through. Spread frangipane evenly over pastry within border.
4. Top frangipane evenly with drained orange slices. Transfer tart to oven and bake for 45 minutes. Rotate baking sheet every 15 minutes for even cooking.
5. Immediately slide tart from baking sheet onto a cooling rack. Brush orange slices lightly with some of the reduced cooking liquid; discard remaining liquid. Let tart cool to room temperature before serving. Serve with crème fraîche, if desired.