To make the oranges soft and marmalade-like, we roasted them separately, then laid them into the crisp crust.
For the Crust
- 1 1⁄4 cups flour
- 1⁄2 tsp. sugar
- Pinch of salt
- 8 tbsp. cold butter, cut into pieces
For the Oranges
- 9 valencia or navel oranges, sliced into thin rounds
- 4 tbsp. honey
- 2 cups freshly squeezed orange juice
- 1⁄2 cup sugar
For the crust: Sift together flour, sugar, and salt into a mixing bowl. Use a pastry cutter or two knives to work butter into flour until it resembles coarse meal. Sprinkle in up to 3 tbsp. ice water, stirring dough with a fork until it just begins to hold together. Press dough firmly into a rough ball, then transfer to a lightly floured surface. Give the dough several quick kneads with the heel of your hand to form a smooth dough, shape into a disk, then wrap in plastic and refrigerate for 1 hour.
Preheat oven to 375°. Roll dough out on a lightly floured surface into an 11'' round. Fit dough into a 9'' fluted false-bottomed tart pan, then run the rolling pin over top of pan to remove any overhanging dough. Prick bottom of dough lightly with the tines of a fork. Line dough with parchment paper, then add pie weights or dried beans. Bake until edge is golden, about 40 minutes. Remove paper and weights, and continue baking until crust is deep golden, 10-15 minutes more. Set crust aside to cool.
Lower heat to 325°. Arrange half the orange slices in an overlapping pattern in the bottom of a 16'' x 12'' roasting pan, then drizzle with 2 tbsp. of the honey. Repeat with remaining slices and 2 tbsp. honey. Pour orange juice over oranges, cover pan with aluminum foil, and roast until rinds are soft and plump, about 1 ½ hours.
Remove pan from oven and increase heat to 375°. Sprinkle oranges with sugar and roast, uncovered, until oranges are very soft and browned around the edges and the pan juices are thick and syrupy, about 50 minutes more. Arrange orange slices in prepared crust, then drizzle with pan syrup. Allow tart to rest for 1 hour before serving.
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