Ingredients
- 1/2 cup of raw almonds
- 1/4 cup of granulated sugar
- coarse salt
- 1 cup of all-purpose flour (spooned and level)
- 6 tbs. unsalted butter (3/4 stick)
- 2 tsp. powdered gelatin (from a 1/4 oz. packet)
- 1/2 cup of half and half
- 1 1/2 cups of plain Greek yogurt (2 percent)
- 1/4 cup of packed light-brown sugar
- 3 medium navel oranges
Preparation
Step 1
In a food processor, pulse almonds, granulated sugar, and 1/2 tsp. salt until finely ground. Add flour; pulse to combine. Add butter an pulse until mixture is crumbly and holds together when squeezed. Press crumbs in bottom and up side of an 8" fluted tart pan with a removable bottom. Freeze for 15 minutes. To store, cover and freeze, up to 1 month.
Preheat over to 350 degrees. Place tart pan on a rimmed baking sheet and bake until crust is golden brown and set, 30 to 35 minutes. Let cool on a wire rack 10 minutes, then remove tart ring and let cool completely.
In a small bowl, sprinkle gelatin over 2 tbs. cold water and let stand for 5 minutes. In a small saucepan, warm half and half over medium heat. When it begins to steam, add gelatin mixture and stir until dissolved, about 1 minute. In a medium bowl, whick together yogurt, brown sugar, and a pinch of salt. Stir warm half and half mixture into yogurt mixture. Pour filling into cooled tart shell and refrigerate until set, 2 hours or lup to 1 day.
With a sharp knife, slice off the ends of the oranges. Following curve of fruit, cut away peel, removing as much whith pith as possible. Slice oranges into 1/4 inch thick rounds and remove any seeds. Just before serving, arrange orange slices on top of the tart.