Orange tarts... On an autumn's day

Autumn is here at last! And a pleasant one it is so far. The wind is blowing without any traces of dust. This change in weather is making us all the more hungrier than ever before.

I had bought butter and cream cheese to make these tarts but instead I used the butter to make the Peach Upside Down cake first.

I had to shoot the tarts in an emergency once again, as we couldn't keep our hands off of them when they came out of the oven.

They have an extremely delicious taste owing to the cream cheese. The recipe I used is from here. The pastry is very soft and delicate. It melts in your mouth when you take a bite.

A tart for breakfast or one after lunch is just heavenly!

For the Pastry

1/2 cup (113 grams approximately) butter, softened

1/3rd cup sugar

3 tablespoons milk

1/4th teaspoon vanilla essence

1/4th teaspoon salt

1 and 1/3rd cups flour


For the Filling

8 ounces (220 grams approximately) cream cheese, softened

1/4th cup sugar

3 tablespoons flour

1 egg yolk

1/2 teaspoon grated orange peel

2 teaspoons orange juice

Beat all pastry ingredients except for flour.

Add flour. Mix to form dough.

Divide the dough equally in 12 portions to be placed in a 12-cup muffin/cupcake tray. The tray does not need to be greased.

Press pastry on the bottom and sides of the cup with finger tips.

Preheat oven to 375ºF/ 190ºC.

In a bowl beat all filling ingredients. Using a spoon place the filling over the pastry in each cup.

Bake for 15 - 20 minutes. Pastry should be light brown around the edges.

Cool completely and refrigerate.