Blood Orange And Almond Tart

• 3/4 cups Flour
• 1/4 cups Almond Flour
• 5 Tablespoons Sugar, Divided
• 1/4 teaspoons Baking Powder
• 1/4 teaspoons Salt
• 1 stick Plus 1 Tablespoon Unsalted Butter, Chilled And Divided
• 4 Tablespoons Ice Water
• 6 whole Blood Oranges
• 2 Tablespoons Sliced Almonds, Divided
• 1 whole Egg Yolk, Whisked With The Below Amount Of Water
• 2 Tablespoons Water

1. In a large bowl, combine the flours, 2 tablespoons of sugar, baking powder and salt. Add in 1 stick of the butter, cutting it into the flour mixture with a pastry cutter until the mixture resembles coarse meal. Sprinkle in 3 tablespoons of the ice water, stirring together with a fork, until the mixture is crumbly but just starts to come together. Add in another tablespoon of water if your mixture seems inordinately dry.
2. Knead the dough 2-3 times on a floured surface, then wrap in plastic wrap and chill for 30 minutes.
3. Meanwhile, peel the oranges: Cut the rind off, making sure to remove all of the bitter white pith. Thinly slice 2 of the oranges (cutting across the center) and remove the pits; set aside. With the other 4 oranges, carefully cut between the membranes to remove the individual segments (you will need about 1 cup of segments). Place the segments in a fine mesh strainer set over a bowl. Shake out the juice without smashing the segments. Set the segments aside. Reserve the juice for another use.
4. Roll the chilled pastry dough into an 11-inch round. Place onto a parchment-lined, rimmed baking sheet and chill in the refrigerator for an additional 15 minutes.
5. Arrange the orange segments in the center of the chilled pastry dough, leaving a 2-inch border. Sprinkle with 1 1/2 tablespoons of the sugar and 1 1/2 tablespoons of the almonds. Fold up the edges of the dough, folding it in towards the center but still leaving the center exposed.
6. Combine egg yolk and water in a small bowl and beat to combine. Brush the crust with the egg wash, and sprinkle with 1/2 tablespoon of the sugar.
7. Arrange the orange slices on the top of the tart, leaving a 1-inch border. Sprinkle with with remaining 1 tablespoon of sugar and 1/2 tablespoon of almonds.
8. Place into the freezer for at least 4 hours. Once frozen, tart can be wrapped in plastic and stored in the freezer for up to 2 weeks.
9. When ready to bake, preheat oven to 375 F. If it's not already on the pan, place the tart on a parchment-lined baking sheet (preferably one with a rim to keep juices from going all over your oven ... learn from my mistakes). Bake for about 1 hours and 15 minutes, or until deeply golden.
10. Remove pan from oven. Cool the tart on the sheet pan for 30 minutes, then transfer the parchment with the tart to a cooling rack to cool completely.
11. Adapted from Food and Wine.

flour, ubc, sugar, ubc, ubc, unsalted butter, water, oranges, egg, water

Taken from tastykitchen.com/recipes/desserts/blood-orange-and-almond-tart/ (may not work)