Orange & Almond Tart

• 2 cups unbleached all purpose flour (spoon into dry measure cup and level)
• 1/2 cup sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon fine sea salt
• 8 tablespoons (1 stick) unsalted butter, chilled and cut into 12 pieces
• 2 large eggs
• 4 large naval oranges, about 1 1/2 pounds, divided use
• 1/4 cup water
• 7 tablespoons sugar, divided use
• 6 ounces canned almond paste
• 1 large egg
• 6 tablespoons unsalted butter, very soft
• 1 large egg yolk
• 1 teaspoon vanilla extract
• 1/4 cup unbleached all purpose flour (spoon into dry measure cup and level)
• 1/4 teaspoon baking powder
• 3/4 cup apricot preserves, heated and strained before measuring
• 1/4 cup sliced almonds, lightly toasted

1. Combine the flour, sugar, baking powder and salt in the bowl of a food processor; pulse several times at 1-second intervals to mix.
2. Add the butter and pulse again until the butter is finely mixed throughout the dry ingredients and no visible pieces remain.
3. Use a fork to beat the eggs enough to break them up, and add to the bowl.
4. Pulse again until the dough almost forms a ball; avoid pulsing too much or the dough might become too soft.
5. Invert the dough onto a lightly floured work surface and gently knead together 3 or 4 times to make it smooth.
6. Divide the dough into 2 pieces, form them into disks and wrap each in plastic.
7. Chill for a couple of hours before rolling.
8. Before rolling the dough, place it on a floured surface and gently knead until smooth and malleable.
9. Form into a disk again before beginning to roll.
10. This dough keeps well in the refrigerator for up to 3 days.
11. When you're ready to bake, set a rack at the middle level in the oven and preheat it to 375F.
12. Pierce the dough at 1-inch intervals all over with the tines of a fork.
13. Line the dough with a disk of parchment paper or lightweight foil.
14. If you use foil, spray the surface that will come into contact with the dough to avoid any possibility of sticking.
15. Never use heavy-duty foila fold in the foil can easily cut through the dough.
16. Fill the lined pastry shell with dried beans.
17. Place the tart in the oven and decrease the temperature to 350F.
18. Bake until the dough is set and no longer shiny and raw looking when you lift the paper to look, about 15 minutes.
19. Carefully remove the paper and continue baking until golden, about 15 minutes longer.

flour, sugar, baking powder, salt, unsalted butter, eggs, oranges, water, sugar, almond paste, egg, unsalted butter, egg yolk, vanilla, flour, baking powder, apricot preserves, almonds

Taken from www.foodrepublic.com/recipes/orange-almond-tart-recipe/ (may not work)