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Pine Nut Pie With Orange Tree Flowers
This custard pie infused with orange tree blossoms with a sweet and crunchy top crust of caramelized pine nuts is an alluring and feminine dessert that is an elegant finish to a superb dinner. The flowers of orange trees are used as an ingredient in many Moroccan, Mediterranean and Middle Eastern dishes, particularly for cakes and scones. It is typically used in the form of orange flower water, which is made via a steam distillation process.
In this recipe, the orange tree blossoms are infused in the milk to make the custard that will fill the pie. The strong floral and citrus taste of the orange blossoms gives an intense flavor and seductive fragrance to the pie that will make your guests weak with desire. A decoction has to be prepared to extract the essence of the orange tree blossoms. To do this method, the petals are mashed and boiled in the milk together with the vanilla pods.
First, you have to gather the blossoms. This is a great recipe to try if you have an orange tree in your garden or live near an orange grove where you can pick flowers (with permission) for free. Only use flowers that have not been treated with chemicals or pesticides. Once you’ve gathered the gorgeous orange blossoms, rinse them in cold water to get rid of any dirt. Discard any rotten or dry material and lay them on a paper towel to dry.
Using a mortar and pestle, crush the petals until you get a thick paste. This will release their essence and make it easier to transfer the strong flavor to the milk or liquid. You can use a cheesecloth or tea bag to wrap the petal paste so it is easier to take out when the decoction is finished. When making this recipe, the piecrust should already be ready beforehand. Either you buy pastry or piecrust or make one at home.
10
60 MIN
60 MIN
Recommended WineCoteaux du Layon
Ingredients
½ cup milk
1 vanilla pod
¼ cup sugar
2 egg yolks
1/2 lbs. cream
orange tree flower
piecrust
pine nuts
Preparation Instructions
1
Prepare a decoction by boiling together milk, vanilla, and crushed orange tree flower. Let it infuse for a couple of hours. Strain.
2
In a bowl, mix sugar and egg yolks until smooth and pale. Add cream and whisk. Gently add this mixture to the infused milk and blend until you obtain a custard.
3
In a pan over low heat, melt some sugar until it becomes syrup. Add the pine nuts and caramelize. Let cool.
4
Layer an 8-inch tart mold with piecrust.
5
Fill the tart with the orange tree flower custard. Bake for 45 minutes in a 200 degrees F oven. Remove from oven and sprinkle with caramelized pine nuts and powdered sugar. Serve warm.
In this recipe, the orange tree blossoms are infused in the milk to make the custard that will fill the pie. The strong floral and citrus taste of the orange blossoms gives an intense flavor and seductive fragrance to the pie that will make your guests weak with desire. A decoction has to be prepared to extract the essence of the orange tree blossoms. To do this method, the petals are mashed and boiled in the milk together with the vanilla pods.
First, you have to gather the blossoms. This is a great recipe to try if you have an orange tree in your garden or live near an orange grove where you can pick flowers (with permission) for free. Only use flowers that have not been treated with chemicals or pesticides. Once you’ve gathered the gorgeous orange blossoms, rinse them in cold water to get rid of any dirt. Discard any rotten or dry material and lay them on a paper towel to dry.
Using a mortar and pestle, crush the petals until you get a thick paste. This will release their essence and make it easier to transfer the strong flavor to the milk or liquid. You can use a cheesecloth or tea bag to wrap the petal paste so it is easier to take out when the decoction is finished. When making this recipe, the piecrust should already be ready beforehand. Either you buy pastry or piecrust or make one at home.
10
60 MIN
60 MIN
Recommended WineCoteaux du Layon
Ingredients
½ cup milk
1 vanilla pod
¼ cup sugar
2 egg yolks
1/2 lbs. cream
orange tree flower
piecrust
pine nuts
Preparation Instructions
1
Prepare a decoction by boiling together milk, vanilla, and crushed orange tree flower. Let it infuse for a couple of hours. Strain.
2
In a bowl, mix sugar and egg yolks until smooth and pale. Add cream and whisk. Gently add this mixture to the infused milk and blend until you obtain a custard.
3
In a pan over low heat, melt some sugar until it becomes syrup. Add the pine nuts and caramelize. Let cool.
4
Layer an 8-inch tart mold with piecrust.
5
Fill the tart with the orange tree flower custard. Bake for 45 minutes in a 200 degrees F oven. Remove from oven and sprinkle with caramelized pine nuts and powdered sugar. Serve warm.
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