Using ricotta in addition to cream cheese gives this tart a
fluffier, lighter texture.


MAKES ONE 9 1/2-INCH TART:
SERVES 12

1 5-oz container whole-milk ricotta (about 1 1/2 cups)
3 oz cream cheese,at room temperature
3/4 cup suger
2 Ths. unbleached all-purpose flour
1/4 tsp.table salt
3 large egg yolks
1 Tbs. finely grated orange zest
1 Tbs. orange-flavored liqueur (Grand Marnier or Cointreau) or orange juice
1 Press-In Cookie Crust (recipe below), baked and cooled
‘Strips of orange zest or segments of blood orange, for garnish (optional)

1 Position a rack in the center of the oven and heat the oven to
350°F. In a medium bowl, combine the ricotta and cream cheese.
Using an electric mixer, beat on medium speed until well blended
and no lumps remain, about 3 minutes. Add the sugar, flour, and
salt and continue beating until well blended, about 1 minute.
Add the egg yolks, orange zest, and orange liqueur. Beat until just
incorporated. Use a rubber spatula to scrape the filling into the
crust and spread the filing evenly.

2. Bake the tart until he filling just barely jiggles when the pan is
nudged, 30 to 35 minutes. Let cool completely on a rack.
Refrigerate the tart in the pan until chilled and firm, 2 to 3 hours.
Serve garnished with strips of orange zest or blood orange
segments, if you like. Abigail Johnson Dodge

Tips for making the crust

+ If you don't have a food processor,
put the cookies in a nip-topbag
and crush them with rolling pin.

+ Lay a piece of plastic wrap over
the crumbs as youspread therm
so they won't stick to your hands.

Press-in Cookie Crust
MAKES 1 CRUST FOR A 9 1/2 INCH TART

1 cup finely ground cookies ground in a food processor);
*‘Choose one from the following:
a 35 vanilla waters,
b 25 chocolate wafers, or
c 8 whole graham crackers.
2 Tbs.sugar
1 1/2oz (3 Tbsp) unsalted butter, melted

Alter the type of cookie you use and you can change the flavor profile of your tart.

1. Position a rack in the center of the oven and heat the oven to
350°F. Have ready an ungreased 9 inch fluted tart pan with a
removable bottom.

2.In a medium bowl, mix the cookie crumbs and sugar with a
fork until well blended. Drizzle the melted butter over the
crumbs and mix with the fork or your fingers until the crumbs
are evenly moistened, Put the crumbs in the tart pan and use
your hands to spread the crumbs so that they coat the bottom
of the pan and start to climb the sides. Use your fingers to pinch
and press some of the crumbs around the inside edge of the pan
to cover the sides evenly and create a wall about a scant 1/4 inch
thick. Redistribute the remaining crumbs evenly over the bottom
of the pan and press firmly to make a compact layer.

(A metal measuring cup with straight sides and a flat base is good for this task)

‘3. Bake the crust until it smells nutty and fragrant (crusts made
with lighter-colored cookies will brown slightly), about 10
minutes. Set the baked crust on a rack and let cool. The crust
can be made up to1 day ahead and stored at room temperature,
wrapped well in plastic.

"This is one of my most treasured recipes. Flaky
refrig biscuits are filled with cream cheese, dredged in
butter, rolled sugar, pecans, orange zest. Baked in a bundt
pan, the loaf is inverted and drizzled with a glaze. Pull off
a danish and slip into bliss.”


Ready In: 1hr 15mins
Yields: 1 10 inch coffee cake

Serves: 10

INGREDIENTS

3/4 cup sugar
1/2 cup pecans, chopped
1 tablespoon orange zest
2 (11 ounce) cans ready-to-bake refrigerated buttermilk flaky biscuits
3 ounces cream cheese
1/2 cup butter, melted
1 cup powdered sugar
2 tablespoons orange juice

DIRECTIONS

1. Combine sugar, pecans, orange zest.

2. Separate each biscuit, (there shoud be 20
biscuts - so you will have 40 layers).

3. Cut cream cheese into 20 pieces.

4. Place one piece of cream cheese on each of 20 biscuit
halves.

5. Top with remaining biscuits halves and
pinch the edges to seal them. 1 cup powdered sugar

6. Dip filled biscuits in melted butter. tablespoons orange juice

7. Dredge in the sugar mixture. | do have to
make extra mixture sometimes.

8. Stand each biscuit on it’s edge in a lightly
greased 12-cup bundt pan, spacing evenly,
but together.

9. Drizzle with remaining butter and sugar
mixture.

10. Bake at 350 degrees for 45 minutes, or until
golden brown.

11. Immediately invert onto a wire rack.

12. Combine powdered sugar and orange juice,
and drizzle over the danish.

13. Serve immediately