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

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).