Well, here I am in the sunshine state. Unfortunately for me, there is no sunshine and the temperature is a balmy 32 degrees this morning. Since this is not a beach day, it is a perfect day to bake my Orange-Almond Tart for FFwD. After reading over the recipe, I realized I had no food processor, no pastry blender, no rolling pin and no tart pan. A trip to the outlet mall was required, directly to the kitchen store. I was able to get a rolling pin and tart pan but, I totally forgot about the pastry blender. A fork will work nicely, just a little more elbow grease. Then a trip to the grocery store was needed. We're in a beach house, so I had to do a complete grocery shopping anyway. Flour, sugar, eggs, and almond flour. I was shopping with my husband and sent him on the mission to find the almond flour. I thought it might be quite hard to find and was surprised that Publix had it! I was also quite surprised at the price. $11.98 for one pound. My husband looked at me with a big smile on his face and asked "Do you know how much this is"? I just smiled back, what could I say, I needed it! Then went to the register.This tart was quite easy to make as long as you gave yourself the time it needed. I cut the oranges, a few hours before I needed them. They needed time to dry. I then made the pastry shell. I whisked the dry ingredients together and then added the butter, using a fork to cut the butter into the flour mixture. After adding the egg, it still seemed a little dry to me so I added a tablespoon or two of milk. That worked just fine and I mixed it with my hands and pressed into a disk, wrapped and refrigerated it. Making the almond cream was again easy. I used a rubber spatula to whip it up. I then refrigerated it and went for a walk on the beach. When I got back, I put the tart together. I rolled out the dough, spread the almond cream on the crust, placed the oranges on top and then placed it in the oven.
After dinner I served this tart and since I have baked many wonderful desserts in the past…I thought just another dessert. Wow, was I wrong...this unassuming tart was fantastic! The first thing I noticed was the wonderful butter taste of the crust. The filling was so delicious and I expected the oranges to be quite strong however, the oranges had a subtle flavor. I'm sure this is why Dorie said it was important to the recipe to dry them…a small thing that made a world of difference in the taste! My husband said "This should go right to the top of the keeper list"!
Hope everyone loved this recipe as much as we did! It can be found in Dorie Greenspans new book "Around My French Table". You can also find it HERE!
|Butter being cut into the flour mixture for the crust.|
|ready to refrigerate|
|Orange slices laid out on paper towels.|
|Rolled out and ready for the pan.|
|Ready for the oven…it took about 55 minutes to bake.|
|Just out of the oven.|
|My piece…wish I could share it!|