Fresh Orange Tart With Lemon Cream Recipes

Steps:

• For orange filling:
• Sprinkle gelatin over 1 tablespoon water in small bowl. Let stand 10 minutes to soften. Combine sugar, 2 tablespoons orange peel, and lemon peel in medium metal bowl. Using fingertips, rub ingredients together until sugar is moistened. Add eggs; whisk until smooth. Whisk in both juices.
• Place bowl over saucepan of simmering water (do not allow bottom of bowl to touch water); whisk constantly until mixture thickens and thermometer inserted into mixture registers 180°F, about 5 minutes. Remove from heat. Add gelatin mixture and stir until dissolved. Strain orange mixture into blender; let cool until thermometer inserted into mixture registers 140°F, about 10 minutes.
• With blender running, add room-temperature butter 2 pieces at a time and process until blended. Continue blending 3 minutes longer.
• Transfer filling to bowl; mix in remaining 2 teaspoons orange peel. Cover and chill overnight.
• For crust:
• Butter 9-inch square tart pan with removable bottom. Finely grind flour, sugar, nuts, and salt in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. Add egg yolk and blend in using on/off turns just until moist clumps form (do not allow dough to form ball). Press dough onto bottom and up sides of prepared pan (crust will be about 1/4 inch thick). Using thumb, press around sides to extend crust 1/4 inch above edge of pan. Chill 1 hour.
• Preheat oven to 375°F. Bake crust until golden brown, about 20 minutes. Cool crust completely on rack. (Crust can be made 1 day ahead. Store airtight at room temperature.)
• Stir orange filling to loosen. Spoon enough chilled orange filling into crust to fill completely. Chill tart at least 1 hour and up to 4 hours. Garnish with candied blood orange slices. Drizzle oranges with some of syrup. Serve cold.

Steps:

• Preheat the oven to 425 degrees.
• Unfold the pastry and cut out a 10 or 11-inch circle. (use a 10-inch tart pan like a cookie cutter to cut out the circle.).
• Place the circle on a baking sheet that is lined with parchment paper.
• Prick the base all over with a fork and place in the refrigerator for 15 minutes.
• Beat the egg, remove the base from the fridge and brush with the beaten egg.
• Place in the oven and bake for 10 minutes.
• Cover the pastry round with another baking (cookie) sheet to weigh it down so that the base will stay flat and cook for another 5 minutes.
• Remove from oven and allow to cool completely.
• While the base is baking, zest one of the oranges.
• Then remove the skin from both of the oranges and cut into thin slice.
• Toss the orange slices with 1 tablespoon of the sugar.
• Pour 1/3 cup water into a small saucepan and stir in the remaining 7 tablespoons of sugar.
• Place over medium heat and cook, stirring occasionally to melt the sugar.
• Add the reserved zest and cook for 10 minutes.
• Using a slotted spoon, remove the zest from the sugar syrup and place on parchment paper to dry.
• Mix the lemon curd and mascarpone together.
• To serve:.
• Just before serving, spread the cooled base with the lemon/cheese mixture.
• Arrange the oranges on top and sprinkle with the candied orange zest.