---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Pumpkin-Orange Tart
  Categories: Pies, Bakery
       Yield: 8 Servings
  
            Pastry for 10 tart
     1/2 c  Orange marmalade
   1 3/4 c  Pumpkin puree
     3/4 c  Sugar
       1    Orange; fine-grated zest of
     1/2 ts Ground cloves
     1/4 ts Ground ginger
     1/2 ts Ground allspice
     1/2 ts Salt
       3    Eggs; lightly beaten
       1 c  Heavy cream
            Orange Sabayon Cream *
  
   * Recipe included.
   
      On a lightly floured surface, roll out the pastry dough into a 13-inch
   round.  fit into a 10-inch round fluted tart pan with removable bottom.
   There should be approximately 1-inch overhang. Fold over the excess dough.
   Press it against the sides to make them thicker and build them higher than
   the pan rim by about 3/8-inch. The shell should be about 1 3/4-inches deep
   to accommodate the filling.  Prick the bottom a few times with the tines of
   a fork.  Prepare a double thickness of aluminum foil large enough to line
   the tart shell generously. Poke a couple holes in it, carefully fit it into
   the shell, and fold the excess over the rim. Refrigerate for 20-30 minutes.
      Meanwhile, preheat the oven to 425F.
      Place the orange marmalade in a small saucepan over low heat until
   melted.  Set aside.
      Remove the pastry shell from the refrigerator and bake for 10 minutes.
   If the bottom puffs up during baking, prick it with a fork. Transfer to a
   cooling rack. Brush the inside bottom and sides with the melted marmalade.
   Let cool.
      In a bowl stir together the pumpkin, sugar, orange zest, cloves, ginger,
   allspice, and salt.  Mix in the eggs and then the cream until smooth. Pour
   into the tart shell and smooth the top.
      Bake for 15 minutes.  Reduce the heat to 325F. and bake until a knife
   inserted in the center comes out clean, about 35 minutes longer.
      Cool on a wire rack.  Remove the pan sides and place the tart on a
   serving plate.
      Serve with the Orange Sabayon Cream.
      Serves 8 to 10.
   
   Source:  Thanksgiving & Christmas; by Chuck William’s; Williams-Sonoma
   Kitchen Library; Copyright, 1993. Trade ISBN 0-7835-0258-3.
      Meal Master by:  Nancy Filbert; Prodigy ID - LRCE87A. Sept, 1996.
  
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