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“So, wait…do you shoot the Grand Marnier shot or do you sip it?” I inquire of my friend Jarrette as I stare into the dark and deep amber shot in front of me.
“Oh, no, baby. This stuff is good. I just like to sip it,” he says with a wink and a sip. Somehow Jarrette manages to tack “baby” onto the most random of answers even if I am asking about an orange-infused liquor. I like this about him–it’s endearing and also seems appropriate given its my first time drinking this famous French orange liquor. I trust his guidance completely, baby.
So I sip the amber stuff and instead of choking, instead of burning, instead of crying out in shock from the stiffness of my drink, I smile, look at the shot in shock, and say, “WOW. That IS GOOD.”
And boy was it.
I think everyone who has tried Grand Marnier may perhaps have had a similar experience–they can’t believe how smooth it is, how deeply citrus-like, and how, well, just like any liquor, it does the trick.
Without hesitation, I instantly started dreaming up the possibilties for my new famous French friend–would I make an Orange Grand Marnier Cake or Orange Grand Marnier Ice Cream? The liquor was clearly delicious, and I knew it could add a certain “je ne sais quoi” to the most adventurous summertime dishes.
Then, it occurred to me–an Orange Grand Marnier Tart. When I was visiting family in Maine, “Uncle Paul” gave me an excellent present–a cookbook by William Sonoma featuring only pizza recipes. In it, a dessert pizza featuring Grand Marnier and Oranges caught my eye. Candying sweet oranges on a crust of crispy pizza dough, it seemed like a wonderful confection.
But I didn’t want Pizza, I wanted a tart. And I didn’t want something heavy & dough-like, I wanted something with a hint of summer, crispy from butter, somewhat French, and thusly, this recipe was born. Combining my classic butter crust recipe with naval oranges candied in Grand Marnier & Orange Marmalade, this Orange Grand Marnier Tart is bound to please the most discerning palettes.
So thank you Jarrette for introducing me to Grand Marnier. Please, have some tart. But don’t shoot it, savor it, baby.
Orange Grand Marnier Tart
This recipe was inspired by a delicious dessert pizza I saw last month in a William-Sanoma cookbook (again, thanks Paul for the great book!). My recipe deviates from the original greatly, but for readers interested in the pizza itself, merely substitute the pie crust for a basic dough crust and voila! A dessert pizza.
Ingredients:
* 2-3 Naval oranges, thinly sliced w/rines still on
* 1/2 cup sugar
* 1/4 cup Grand Marnier
* 1/2 cup Orange Marmalade
* pinch cinnamon or nutmeg (optional)
1.) Preheat oven to 350F. Prep your ingredients: cut 2-3 oranges into very thing slices, making sure to keep the rine. Measure out orange maramalade, sugar, and grand marnier.
2.) Meanwhile, grease a baking sheet and roll out your pie crust into a circular round on a well-floured, clean surface. Transfer pie crust to baking sheet.
3.) In a nonstick skillet on medium heat, add sugar and melt without stirring. When you beginning to see the edges turn a dark amber color, whisk the sugar until it is golden and syrupy. Turn heat down to low and add the grand marnier slowly making sure to whisk in completely. Add orange marmalade equally as slowly until you have a golden sticky confection. Turn off heat.
4.) Add orange slices to pan and gently stir and flip slices until fully coated.
5.) Transfer candied oranges to pie crust making sure to evenly distribute in a circular pattern. The last orange should sit in the center and on top. Turn up pie dough crust towards the center and pinch inwards like a rustic tart.
6.) Bake for 40 minutes or until crust is golden brown (this may take longer, as in closer to 45). Remove tart from oven and allow to rest for 5 minutes.
Serve immediately and enjoy! Makes 8-10 servings.
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