Orange Pie with Liqueur

For the dough:
Whisk flour, butter in pieces, sugar, egg and a pinch of salt and form afterwards to a smooth dough. Let dough chill for approx. 30 minutes.
Preheat oven at 200 °C (fan oven 150°C), gas oven level 4.
Roll out the dough on a floured ground (ø 32 cm) and put it in a spring form or tarte form (ø 28 cm). Form a 2cm wide margin. Plate baking paper on the top of the dough and fill up with dried legumes. Prebake in the oven on the lowest rack for approx. 15 minutes. Afterwards heat down the oven to 180°C, fan oven 160 °C, gas oven level 3.

For the filling:
roast pignolias without grease in a pan. Afterwards let them chill.
Separate eggs. Whisk egg yolk, sugar and pulp of vanilla beans thick and creamy. Mix in curd, cream cheese and pignolias (except 1 tsp).
Whisk stiff egg white and a pinch of salt and mix in the curd cream.
Mix Orange Marmalade and orange liqueur.
Take off dried legumes and baking paper from the dough and spread the Orange Marmalade on it. Add curd cream and smooth it. Spread remaining pignolias over it.
Bake tarte in the oven on the lowest rack for 20-25 minutes. Let cool and pollinate with icing sugar.


For 12 pieces
For the dough:
200g flour
100g cold butter
50g sugar
1 egg
flour to roll out the dough
dried legume for the prebaking of the dough
For the filling:
75g pignolias
3 eggs
30g crude cane sugar
1/2 vanilla beans
ever 150g curd and cream cheese
150g Orange Marmalade (as Annes Feinste)
3-4 tsp orange liqueur
icing sugar to pollinate