Blood Orange Tart/Salted Pecan Crust
By RuthLouise
Ingredients
- Salted Pecan Crust:
- 1 1/2 cups all-purpose flour
- 1/4 cup very finely chopped toasted pecans* (see tip, page 20)
- 1/4 cup packed brown sugar
- 1/4 teaspoon kosher or sea salt
- 1/2 cup cold butter, cut up
- 2 egg yolks, lightly beaten
- 1 Tablespoon ice water
- Tart:
- 6 blood oranges
- Milk
- 2 Tablespoons turbinado sugar
- 1/2 cup pure maple syrup
- 1 recipe Sweetened Whipped Cream (optional)
- Coarsely chopped pecans, toasted (optional)
- Sweetened Whipped Cream:
- 1 cup whipping cream
- 2 Tablespoons sugar
- 1/2 teaspoon vanilla
Details
Preparation
Step 1
Salted Pecan Crust:
In a medium bowl stir together 1 1/2 cups all-purpose flour, 1/4 cup very finely chopped toasted pecans,* 1/4 cup packed brown sugar, and 1/4 teaspoon kosher or sea salt. Using a pastry blender, cut in 1/2 cup cold butter, cut up, until pieces are pea size. In a small bowl combine 2 lightly beaten egg yolks and 1 tablespoon ice water. Gradually stir egg yolk mixture into flour mixture. Using your fingers, gently knead dough just until a ball forms. Cover and chill for 30 to 60 minutes or until dough is easy to handle.
Tart:
Preheat oven to 375 degrees F.
On a large piece of lightly floured parchment paper, slightly flatten pastry. Roll pastry from center to edges into a 13-inch circle. Slide paper with pastry onto a large baking sheet; set aside.
Cut peel off oranges, removing all of the white pith. Thinly slice oranges crosswise; discard any seeds and white pith from centers.
Arrange orange slices in center of pastry, leaving the outer 2 inches uncovered. Fold uncovered pastry up over orange slices, pleating as necessary to keep pastry flat against fruit.
Lightly brush pastry top and sides with milk; sprinkle entire tart with turbinado sugar.
Bake about 40 minutes or until crust is golden brown.
Meanwhile, in a small saucepan bring maple syrup to boiling; reduce heat. Simmer, uncovered, until reduced by half (12 to 15 minutes); cool slightly.
Spoon the reduced maple syrup over tart. Transfer tart on parchment paper to a serving platter or board. Serve slightly warm or at room temperature. If desired, serve with Sweetened Whipped Cream and sprinkle with toasted pecans.
Sweetened Whipped Cream:
In a chilled mixing bowl beat whipping cream, sugar, and vanilla with an electric mixer on medium speed until soft peaks form (tips curl).
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