Fresh Orange Tart With Hazelnut Crust
- 1 1/4 teaspoons unflavored gelatin
- 1 tablespoon water
- 1 cup sugar
- 2 tablespoons plus 2 teaspoons finely grated orange peel
- 2 teaspoons finely grated lemon peel
- 4 large eggs
- 3/4 cup fresh orange juice
- 3 tablespoons fresh lemon juice
- 1 cup plus 6 tablespoons (2 3/4 sticks) unsalted butter, cut into tablespoon-size pieces, room temperature
- 1 1/4 cups all purpose flour
- 1/2 cup powdered sugar
- 1/4 cup hazelnuts
- 1/4 teaspoon salt
- 9 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
- 1 large egg yolk
- Sprinkle gelatin over 1 tablespoon water in small bowl. Let stand 10 minutes to soften. Combine sugar, 2 tablespoons orange peel, and lemon peel in medium metal bowl. Using fingertips, rub ingredients together until sugar is moistened. Add eggs; whisk until smooth. Whisk in both juices.
- Place bowl over saucepan of simmering water (do not allow bottom of bowl to touch water); whisk constantly until mixture thickens and thermometer inserted into mixture registers 180u0b0F, about 5 minutes. Remove from heat. Add gelatin mixture and stir until dissolved. Strain orange mixture into blender; let cool until thermometer inserted into mixture registers 140u0b0F, about 10 minutes.
- With blender running, add room-temperature butter 2 pieces at a time and process until blended. Continue blending 3 minutes longer.
- Transfer filling to bowl; mix in remaining 2 teaspoons orange peel. Cover and chill overnight.
- Butter 9-inch square tart pan with removable bottom. Finely grind flour, sugar, nuts, and salt in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. Add egg yolk and blend in using on/off turns just until moist clumps form (do not allow dough to form ball). Press dough onto bottom and up sides of prepared pan (crust will be about 1/4 inch thick). Using thumb, press around sides to extend crust 1/4 inch above edge of pan. Chill 1 hour.
- Preheat oven to 375u0b0F. Bake crust until golden brown, about 20 minutes. Cool crust completely on rack. (Crust can be made 1 day ahead. Store airtight at room temperature.)
- Stir orange filling to loosen. Spoon enough chilled orange filling into crust to fill completely. Chill tart at least 1 hour and up to 4 hours. Garnish with candied blood orange slices. Drizzle oranges with some of syrup. Serve cold.
unflavored gelatin, water, sugar, lemon peel, eggs, orange juice, lemon juice, unsalted butter, flour, powdered sugar, hazelnuts, salt, butter, egg yolk
Taken from www.epicurious.com/recipes/food/views/fresh-orange-tart-with-hazelnut-crust-233436 (may not work)