This recipe is adapted from Saveur Magazine - the link is here if you want to make the crust yourself http://www.saveur.com/article/Recipes/Roasted-Orange-Tart . The oranges turn remarkably soft with the baking and your house will smell delicious. Note: you could try this recipe with other citrus or a mixture of types. Feel free to experiment with other pastry such as filo or puff pastry.
Ingredients
6-8 Whole Oranges, choose a variety with a thin skin such as Valencia 4 Tablespoons Liquid honey
2 Cups Fresh orange juice or French apple cider
¼ - ½ Cup Sugar
1 Large Prepared pie crust, in France pâte feuilletée
Instructions
Preheat oven to 325°
Slice the oranges in thin rounds and remove any seeds
Arrange half the orange slices in an overlapping pattern in the bottom of a roasting pan
Drizzle with 2 tablespoons of honey
Repeat with remaining slices and balance of the honey
Pour orange juice (or cider) over oranges
Cover pan with aluminum foil, and roast about 1½ hours - you want the rinds to be soft
Remove pan from oven and increase heat to 375°
Sprinkle oranges with sugar and roast for about 40-50 minutes, uncovered, the fruit should be soft and the edges browning
Prick the prepared crust with a fork
Bake the empty pie shell for 10-25 minutes until golden brown
Remove the crust from the oven
Arrange the orange slices in a pretty pattern on the crust and drizzle with the pan juices
Allow tart to rest for 1 hour before serving
Recipe by Ginger and Nutmeg at https://www.gingerandnutmeg.com/2012/12/scents-of-christmas