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Tangy Orange Tart

"Of course you can buy a ready-made pie shell,
but it's a shame not to have the know-how yourself."
~ Julia Child, in "Julia's Kitchen Wisdom"

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Tuesday, December 31, 2002

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Tangy Orange Tart
Bon Appétit June 1988

"Because tart Seville oranges are rarely available in the USA, a combination
of lemon and orange approximates their flavor here. The filling is very soft
and creamy."

Orange Curd:
2 3/4 tablespoons grated orange zest
5 1/2 teaspoons grated lemon zest
3/4 cup sugar
2/3 cup fresh lemon juice
1/3 cup fresh orange juice
6 large egg yolks
4 large eggs
1 cup (2 sticks) well-chilled unsalted butter, cut into pieces

Dough:
1 1/4 cups unbleached all-purpose flour
2 tablespoons sugar
pinch of salt
1/2 cup (1 stick) unsalted butter, cut into pieces
3 tablespoons fresh orange juice

6 tablespoons orange marmalade
1 navel orange, cut into very thin rounds
Fresh orange or camellia leaves

For curd: Mince orange and lemon zest with sugar in processor. Transfer to heavy medium saucepan. Whisk in lemon juice, orange juice, yolks and eggs. Whisk over medium heat until thickened to consistency of softly whipped cream, about 10 minutes; do not boil. Whisk in butter 1 piece at a time. Continue whisking until slowly dissolving ribbon forms when whisk is lifted, about 7 minutes. Strain into bowl. Press plastic wrap onto surface to prevent skin from forming. Cover and refrigerate overnight.
For dough: Mix flour, sugar and salt in processor. Cut in butter until mixture resembles coarse meal. Add orange juice and blend using on/off turns until dough just begins to come together; do not form ball. Gather dough into ball; flatten into disc. Wrap in plastic and refrigerate for at least 1 hour. Roll dough out onto lightly floured surface into an 1/8-inch-thick round. Fit dough into 9-inch tart pan with removable bottom; trim edges. Refrigerate at least 30 minutes. (Can be prepared 1 day ahead; wrap in plastic.)
Position rack in center of oven and preheat to 400F. Line dough with foil. Fill with dried beans or pie weights. Set pan on heavy baking sheet. Bake until edges are set, about 15 minutes. Remove foil and weights. Pierce bottom of dough with fork. Bake until golden brown, about 10 minutes. Transfer to rack and cool.
Stir marmalade in heavy small saucepan over low heat until heated through. Brush 1 tablespoon over bottom of crust. Fill with curd. Arrange orange slices atop filling. Brush with remaining marmalade. Chill 2 hours. Release pan sides from tart. Transfer tart to platter. Garnish with leaves. Makes 6 to 8 servings.
 

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