Temple-Orange Tart

Temple-Orange Tart
Temple-Orange Tart
Every part of the orange is used in this subtly sweet tart, including the zest, juice, and flesh. If temple oranges are not available, navel oranges or tangerines make excellent substitutions. Get the recipe for Temple-Orange Tart »Andre Baranowski

Every part of the orange is used in this subtly sweet tart, including the zest, juice, and flesh. If temple oranges are not available, navel oranges or tangerines make excellent substitutions. This recipe first appeared with the 2015 SAVEUR 100 item An Orange Worth Savoring.

Temple-Orange Tart
Every part of the orange is used in this subtly sweet tart, including the zest, juice, and flesh. If temple oranges are not available, navel oranges or tangerines make excellent substitutions. This recipe first appeared with the 2015 SAVEUR 100 item An Orange Worth Savoring.
Yield: serves 8

Ingredients

  • 1 12 cups flour, plus more for dusting
  • 8 tbsp. unsalted butter, cubed and chilled
  • 3 tbsp. ice-cold water
  • 2 tbsp. grated temple or navel orange zest
  • 1 tbsp. granulated sugar
  • 12 tsp. kosher salt
  • 2 cups granulated sugar
  • 3 temple or navel oranges, sliced ⅙" thick, seeds removed, plus ⅓ cup juice and 2 tbsp. zest
  • 8 oz. cream cheese, softened
  • 34 cup whole-milk ricotta, drained overnight
  • 14 cup almond paste
  • 12 tsp. vanilla extract
  • 14 tsp. freshly grated nutmeg
  • 1 egg, plus 1 yolk
  • 3 tbsp. Demerara sugar
  • 14 tsp. kosher salt

Instructions

  1. MAKE THE DOUGH: Heat oven to 350°. Pulse ingredients in a food processor until dough forms. Press dough into bottom and up sides of a 9" tart pan. Using a fork, prick dough all over. Line dough with parchment paper and fill with pie weights or dried beans; bake until pale golden, 15-17 minutes. Remove weights and paper and bake until golden brown, 12-15 minutes more; let cool.
  2. MAKE THE FILLING: Bring granulated sugar, orange slices, and 4 cups water to a simmer in a 6-qt. saucepan over medium. Cook until orange rinds are tender, but not falling apart, about 15 minutes; let cool. Using a slotted spoon, transfer orange slices to a baking sheet fitted with a rack; chill 20 minutes. Discard all but ½ cup syrup from pan. Add orange juice; simmer until reduced to ¼ cup. Let cool and transfer to a bowl; add remaining ingredients, except Demerara sugar. Using an electric hand mixer, mix until combined.
  3. Reduce oven to 300°. Pour filling into crust and arrange reserved orange slices over the top; bake until filling is set, about 30 minutes, and let cool. Sprinkle oranges with Demerara sugar. Using a blowtorch, guide the flame back and forth over surface until sugar caramelizes; before slicing, let sit briefly until sugar hardens.