Rustic Blood Orange Tart with Salted Pecan Crust

Rustic Blood Orange Tart with Salted Pecan Crust + enlarge image
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3 users rated this recipe an average rating of 5.0
Yields:
8 slices
Prep:
35 mins
Bake:
40 mins 375°F
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Rustic Blood Orange Tart with Salted Pecan Crust

Ingredients
 
Salted Pecan Crust
6
blood oranges
 
Milk
2
tablespoons turbinado sugar
1/2
cup pure maple syrup
1
recipe Sweetened Whipped Cream (optional)
 
Coarsely chopped pecans, toasted (optional)

Directions

  1. Preheat oven to 375 degrees F. Prepare Salted Pecan Crust. On a large piece of lightly floured parchment paper, slightly flatten pastry. Roll pastry from center to edges into a 13-inch circle. Slide paper with pastry onto a large baking sheet; set aside.
  2. Cut peel off oranges, removing all of the white pith. Thinly slice oranges crosswise; discard any seeds and white pith from centers. Arrange orange slices in center of pastry, leaving the outer 2 inches uncovered. Fold uncovered pastry up over orange slices, pleating as necessary to keep pastry flat against fruit. Lightly brush pastry top and sides with milk; sprinkle entire tart with turbinado sugar.
  3. Bake about 40 minutes or until crust is golden brown. Meanwhile, in a small saucepan bring maple syrup to boiling; reduce heat. Simmer, uncovered, until reduced by half (12 to 15 minutes); cool slightly.
  4. Spoon the reduced maple syrup over tart. Transfer tart on parchment paper to a serving platter or board. Serve slightly warm or at room temperature. If desired, serve with Sweetened Whipped Cream and sprinkle with toasted pecans.

From the Test Kitchen

*

Be sure the pecans are very finely chopped or the crust might crack when you fold it up over the oranges.

Sweetened Whipped Cream

Ingredients

1
cup whipping cream
2
tablespoons sugar
1/2
teaspoon vanilla

Directions

  1. In a medium bowl stir together 1 1/2 cups all-purpose flour, 1/4 cup very finely chopped toasted pecans,* 1/4 cup packed brown sugar, and 1/4 teaspoon kosher or sea salt. Using a pastry blender, cut in 1/2 cup cold butter, cut up, until pieces are pea size. In a small bowl combine 2 lightly beaten egg yolks and 1 tablespoon ice water. Gradually stir egg yolk mixture into flour mixture. Using your fingers, gently knead dough just until a ball forms. Cover and chill for 30 to 60 minutes or until dough is easy to handle.
  2. In a chilled mixing bowl beat whipping cream, sugar, and vanilla with an electric mixer on medium speed until soft peaks form (tips curl).

Salted Pecan Crust

Ingredients

1 1/2
1/4
cup very finely chopped toasted pecans* (see tip, page 20)
1/4
cup packed brown sugar
1/4
teaspoon kosher or sea salt
1/2
cup cold butter, cut up
2
egg yolks, lightly beaten
1
tablespoon ice water

Directions

  1. In a medium bowl stir together flour, pecans, brown sugar, and salt. Using a pastry blender, cut in butter until pieces are pea size. In a small bowl combine egg yolks and water. Gradually stir egg yolk mixture into flour mixture. Using your fingers, gently knead the dough just until a ball forms. Cover dough with plastic wrap and chill for 30 to 60 minutes or until dough is easy to handle.
From the Test Kitchen
*To Toast Nuts:

Be sure the pecans are very finely chopped or the crust might crack. Spread nuts in a single layer in a shallow baking pan. Bake in a 350 degree oven for 5 to 10 minutes or until lightly golden, shaking the pan once or twice; let cool.

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