Fresh Orange Tart Recipes

Steps:

• Lightly grease a 9-inch tart pan with a removable bottom.
• Combine flour, sugar, vanilla extract, and salt in a food processor. Pulse a few times to combine. Add cold butter and pulse several more times until the mixture resembles coarse sand; mixture will be very crumbly. Pour mixture into the prepared tart pan. Use damp hands to press crumbs together evenly along the bottom and up the sides of the pan to form a crust. Use a fork to gently prick the bottom of the crust several times. Place crust in the freezer for 15 minutes.
• Preheat the oven to 350 degrees F (175 degrees C).
• Remove crust from freezer and place it on a cookie sheet. Line the crust with aluminum foil and fill with dried beans.
• Bake in the preheated oven until crust begins to turn golden brown, 20 to 25 minutes. Remove beans and aluminum foil. Return crust to the oven and bake until center of crust is set, 5 to 7 minutes more. Remove from oven and reduce heat to 325 degrees F (165 degrees C).
• Meanwhile whisk together sugar, cornstarch, and salt in a large heat-safe bowl. Mix in blood orange juice, eggs, egg yolk, and zest until smooth. Bring a pot of water to a low simmer. Place bowl with blood orange mixture over the pot of simmering water, making sure bowl does not touch water. Cook, stirring constantly, until mixture thickens enough to coat the back of a spoon, 5 to 10 minutes. Remove bowl from heat and stir in butter a piece at a time, ensuring each piece melts before adding the next. Pour custard mixture through a fine-mesh sieve into the prepared crust.
• Bake in the preheated oven until custard is set, 15 to 20 minutes. Allow tart to cool to room temperature before removing from pan, about 30 minutes.
• Chill tart for about 3 hours. Top with blood orange slices before serving.

Steps:

• In a food processor, pulse almonds, granulated sugar, and 1/2 teaspoon salt until finely ground. Add flour; pulse to combine. Add butter and pulse until mixture is crumbly and holds together when squeezed. Press crumbs in bottom and up side of an 8-inch fluted tart pan with a removable bottom. Freeze 15 minutes. (To store, cover and freeze, up to 1 month.)
• Preheat oven to 350 degrees. Place tart pan on a rimmed baking sheet and bake until crust is golden brown and set, 30 to 35 minutes. Let cool on a wire rack 10 minutes, then remove tart ring and let cool completely.
• In a small bowl, sprinkle gelatin over 2 tablespoons cold water and let stand 5 minutes. In a small saucepan, warm half-and-half over medium. When it begins to steam, add gelatin mixture and stir until dissolved, about 1 minute. In a medium bowl, whisk together yogurt, brown sugar, and pinch of salt. Stir warm half-and-half mixture into yogurt mixture. Pour filling into cooled tart shell and refrigerate until set, 2 hours (or up to 1 day).
• With a sharp paring knife, slice off ends of oranges. Following curve of fruit, cut away peel, removing as much white pith as possible. Slice oranges into 1/4-inch-thick rounds and remove any seeds. Just before serving, arrange orange slices on top of tart.

Steps:

• Preheat oven to 425 degrees.
• Brush pastry shell with the marmalade.
• Peel the orange, removing all the white pith and slice it into eight or nine thin, even slices. Set aside.
• Beat the eggs with the sugar until light, then beat in the lemon juice, orange juice, liqueur and melted butter. Pour this mixture into the pastry shell. Carefully arrange the orange slices on top of the custard.
• Place the tart in the oven and bake about 25 minutes, until the custard is firm and barely beginning to brown. Serve while still warm or at room temperature. The tart is best if it has not been refrigerated.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch tart pan with a removable bottom.
• Combine flour, sugar, ginger, and salt for crust in a small bowl. Mix in melted butter, vanilla extract, and almond extract until mixture is combined and comes together in a thick dough.
• Press dough evenly into the bottom and up the sides of the prepared tart pan. Place the tart pan on a large baking sheet.
• Bake in the preheated oven until golden, 20 to 25 minutes.
• Beat egg yolks and egg together in a large bowl with an electric mixer. Set aside.
• Combine cranberries and sugar in a large saucepan. Cook over medium heat until cranberries pop and sugar is dissolved, 8 to 10 minutes. Pour mixture into a blender. Add orange juice, orange zest, vanilla extract, and salt. Leave the lid vent open on the blender; do not seal without having a way to steam to vent, and cover the lid with a kitchen towel.
• Blend on low speed until mixture is smooth and thoroughly pureed. Pour the warm mixture gradually into the eggs, whisking constantly.
• Pour curd back into the saucepan and cook over low heat until mixture is thickened, 8 to 10 minutes. Remove from heat and stir in butter, 1 tablespoon at a time, until thoroughly combined, ensuring each piece of butter has thoroughly melted before adding the next. Strain the mixture through a fine-mesh sieve. Discard solids. Pour strained curd into the prepared crust.
• Bake in the preheated oven until curd is set around the edges and jiggles slightly in the center, 20 to 25 minutes. Allow to cool to room temperature before removing from the tart pan, 30 minutes to 1 hour.

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.

Steps:

• Slice the oranges thinly.
• In a saucepan combine the water & granulated sugar & heat, stirring until the sugar has dissolved, then add the orange slices. Reduce the heat & simmer for 30 minutes.
• Remove the orange slices to a sheet of parchment paper.
• Put the flour in a mixing bowl, then add the butter & rub with your fingertips until it resemples coarse breadcrumbs.
• Stir in ONLY 1/4 cup of superfine sugar, combining well.
• In another container, whisk the whole egg, then add it to the flour mixture, stirring until the mixture starts to form a dough. Then, with lightly floured hands, bring the mixture together & knead it briefly.
• Roll out the dough on a lightly floured surface & use the dough to line a 14" by 4 1/2" oblong, loose-bottomed tart pan. Chill this pastry for 20 minutes.
• Preheat the oven to 375 degrees F & place a heavy baking pan in the oven to heat.
• Line the pastry with parchment paper & fill it with pastry weights (or dry beans), then place it on the preheated baking pan & bake for 20 minutes.
• Remove the paper & the weights, then return it to the oven for another 5 minutes, or until the base is baked & crisp. Leave it in the pan & put it on a wire rack to cool.
• In a saucepan, heat the milk until ALMOST boiling.
• In a mixing bowl beat the 2 egg yolks, the remaining 1/4 cup of superfine sugar, cornstarch & vanilla extract, along with 2 or 3 tablespoons of the hot milk, until smooth.
• In a steady stream, pour in the rest of the milk, stirring all the time.
• Return the mixture to saucepan & cook, stirring, until thickened, then remove from the heat & cool thoroughly, stirring occasionally to stop a skin from forming over the top.
• When the mixture is cold, spoon the custard into the pastry shell & make sure the surface is level before arranging the orange slices on the top.