Categories: Desserts 
      Yield: 8 servings 
  
      1    10" shortcrust pastry case               Allspice 
           -- thoroughly blind-bakec         1/4 pt Double cream 
      2    Thin-skinned oranges              1/4 lb Fromage blanc (or see note) 
           Honey and sugar                          -OR- Low-fat soft cheese 
           Stick cinnamon                      2 tb Ground almonds 
           Ground cinnamon                 
  
  Measure 2 tablespoons sugar into a bowl and stir in 4 tablespoons boiling 
  water. Add a cinnamon stick and 1/4 pint cold water. Scrub the oranges, 
  flute the peel lightly with a citrus zester and slice the fruit thinly, 
  discarding the ends. Remove pips (seeds), put the orange slices into the 
  sweetened water and leave to soak overnight. Next day, turn the oranges and 
  their liquid into a saucepan. Cover and cook very gently for about 30 
  minutes. Carefully turn the slices once they cook. Lift the cooked orange 
  slices from the pan one at a time, shaking to let the syrup drip back into 
  the pan, and put them on a rack to drain and become cold. Remove the 
  cinnamon stick, then boil the syrup until reduced to a few sticky 
  spoonfuls. Cool slightly then stir in the 1 tablespoon honey. Assemble the 
  tart just before serving. First sprinkle the ground almonds over the base 
  of the cold pastry shell. Sweeten and flavour the soft cheese by stirring 
  into it 1 teaspoon or so of honey and a little each of ground cinnamon and 
  allspice. Whip the cream, fold in the sweetened and flavoured cheese, then 
  spoon this mixture into the pastry shell. Arrange the orange slices on top, 
  overlapping them slightly in decorative circles, and glaze with the gently 
  re-warmed syrup. 
   
  Source: Philippa Davenport in "Country Living" (British), May 1987. Typed 
  for you by Karen Mintzias