Orange Blossom Tart Recipes

Steps:

• Crust:.
• Butter 11-inch diameter tart pan with removable bottom.
• Finely grind nuts with flour, sugar and salt in processor. Add butter and process using on/off turns until mixture resembles coarse meal.
• Add water and vanilla; process until moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic; freeze until firm, about 15 minutes.
• Roll out dough on floured surfact to 14-inch round. Transfer to prepared pan. Press dough gently into pan. Trim dough, leaving 1/2-inch overhange. Fold in overhange, forming double-thick sides.
• Freeze until firm, about 20 minutes. (Can be prepared 1 month ahead. Wrap tightly; keep frozen).
• Oranges:.
• Using serrated knife, cut ends from oranges. Slice oranges into 1/8-inch thick rounds.
• Combine sugar, water and corn syrup in heavy large skillet. Stir over medium heat until sugar dissolves.
• Place oranges in syrup; simmer 7 minutes. Turn top slices over; simmer until tender, occasionally pressing to submerge oranges in syrup, about 8 minutes longer. Cool 1 hour.
• Line baking sheet with waxed paper. Using slotted spoon, transfer orange slices to prepared sheet, arranging in single layer.
• Boil syrup in skillet until reduced to 1 cup, about 3 minutes.
• Cover oranges and syrup separately; chill until cold, at least 3 hours and up to 3 days.
• Position rack in lowest third of oven and preheat to 400°F.
• Line crust with foil. Fill with dried beans or pie weights. Bake until sides are set, about 15 minutes.
• Reduce oven temperature to 350°F Remove beans and foil; continue baking until brown, piercing with toothpick if crust bubles, about 20 minutes. Cool.
• Filling:.
• Place 1/4 cup milk in heavy small saucepan. Sprinkle gelatin evenly over and let stand 10 minutes to soften. Stir over low heat until gelatin dissolves; set aside.
• Whisk sugar, eggs, yolk and flour in medium bowl until blended.
• Bring 1 1/4 cups milk to boil in heavy medium saucepan over medium-high heat. Gradually whisk hot milk into egg mixture.
• Return mixture to same saucepan; stir until mixture boils and thickens, about 6 minutes. Remove from heat.
• Add orange zest, vanilla and gelatin mixture; stir until blended. Chill until cool but not set, stirring occasionally, about 20 minutes.
• Spoon filling into crust, spreading evenly. Cover and chill until filling is cold and set, at least 3 hours or overnight.
• Cut orange slices in half; pat dry with paper towels. Arrange orange slices in overlapping circles on filling. If orange syrup is very thick, warm briefly over low heat. Brush oranges iwth enough syrup to glaze.

Steps:

• Preheat oven to 400 degrees, with rack in bottom third of oven. Preferably using an electric knife, cut the oranges crosswise into 1/8-inch-thick slices, discarding any seeds. In a medium saucepan, combine orange slices, water, and sugar over medium heat. Cook until orange slices are tender and translucent, about 30 minutes. Remove from heat, and let cool to room temperature.
• Line a baking sheet with a cooling rack. Remove the orange slices from the cooking liquid and place on rack to drain. Return the reserved cooking liquid to the stove and cook over medium-high heat until reduced and slightly thickened, 5 to 10 minutes.
• Roll out puff pastry to form an 11-by-14-inch rectangle. Lightly sprinkle a baking sheet with water. Transfer pastry to baking sheet. Trim edges to form a 10-by-13-inch rectangle. Using a paring knife, lightly score the pastry one-inch from the edge, being careful not to cut all the way through. Spread frangipane evenly over pastry, within the border.
• Top frangipane evenly with drained orange slices. Transfer tart to oven and bake for 45 minutes, rotating baking sheet every 15 minutes for even cooking.
• Immediately slide the tart off the baking sheet onto a cooling rack. Lightly brush orange slices with a little of the reduced cooking liquid; discard remaining liquid. Cool tart to room temperature before serving. Serve with creme fraiche, if desired.