Orange Tart

Sweet Pastry Dough

• 1 1⁄2 c flour

• 1⁄4 c confectioners’ sugar

• Pinch salt

• 1 egg yolk

• 2 T heavy cream

• 10 T unsalted butter, chilled, cut into cubes

Oranges

• 3 oranges (valencia or cara cara work best)

• 2 1⁄2 c orange juice

• 1 1⁄2 c sugar

• 1 T orange zest

Orange Curd

• 3 egg yolks

• 1 egg

• 2 1⁄2 T cornstarch

• 1⁄4 t kosher salt

• 1⁄2 T orange zest

• 1⁄2 T lemon zest

• 2⁄3 c orange juice

• 1⁄4 c lemon juice

• 1⁄2 c sugar

• 7 T unsalted butter, cut into cubes

Place flour, confectioners’ sugar, and salt in the bowl of a food processor. Pulse to combine. Add the butter and pulse until the mixture looks like lumpy sand. Add in egg yolk and cream and pulse until the mixture comes together, add a little ice water if mixture is too dry. Turn dough out onto a work surface and gather into a ball. Flatten, wrap in plastic, and refrigerate for at least 1 hour (can be made 2 days before).

Roll out dough on a floured work surface into an 11-inch circle. Transfer into a 9-inch tart pan with a removable bottom. Press dough into sides and bottom of the pan and trim off any excess. Freeze for 15 minutes.

Slice the oranges into 1⁄8-inch slices. Place the orange juice, sugar, and zest into a medium saucepan and bring to a simmer. Add the orange slices, reduce the heat to low, and let them simmer for about 30 minutes. Turn off the heat and let slices cool in the cooking liquid. Once cooled, drain and pat dry on paper towels.

Preheat oven to 375 degrees. Place a sheet of parchment paper in the bottom of the tart pan and fill with pie weights or dried beans. Bake for 25 minutes, then remove the parchment and weights and continue to bake until shell is golden, about 8-10 minutes more. Let cool completely before filling.

Heat a saucepan of water to a simmer. In a bowl that fits over the saucepan without touching the simmering water, whisk together the egg yolks, egg, cornstarch, salt, zests, juices and sugar. Place the bowl over the simmering water and continue to stir. After about 8 minutes, the mixture will begin to thicken. Don’t let it boil, but keep cooking until the mixture is quite thick, like thin pudding, and coats the back of a spoon. Remove from the heat and add the butter, a couple cubes at a time, stirring to incorporate before adding more. Strain mixture through a sieve and chill in the refrigerator until ready for use.

To assemble the tart, spread the orange curd in the cooled tart shell. Arrange the orange slices on top in concentric circles. If desired, use a torch to color/caramelize the orange slices. Refrigerate any leftovers.