View source for Fresh Orange Tart with Hazelnut Crust





== Ingredients ==

[[Orange]] filling:
* 1 1/4 teaspoons [[gelatin|unflavored gelatin]]
* 1 tablespoon [[water]]
* 1 cup [[Granulated sugar|Sugar]]
* 2 tablespoons plus 2 teaspoons finely grated [[orange peel]]
* 2 teaspoons finely grated [[lemon peel]]
* 4 large [[egg]]s
* 3/4 cup fresh [[orange juice]]
* 3 tablespoons fresh [[lemon juice]]
* 1 cup plus 6 tablespoons (2 3/4 sticks) [[butter|unsalted butter]], cut into tablespoon-size pieces, room temperature
Crust:
* 1 1/4 cups all purpose [[flour]]
* 1/2 cup [[powdered sugar]]
* 1/4 cup [[hazelnuts]]
* 1/4 teaspoon [[salt]]
* 9 tablespoons chilled [[butter|unsalted butter]], cut into 1/2-inch cubes
* 1 large [[egg]] yolk


== Procedures ==


For [[orange]] filling:
# Sprinkle [[gelatin]] over 1 tablespoon [[water]] in small bowl. 
# Let stand 10 minutes to soften. Combine [[Granulated sugar|Sugar]], 2 tablespoons [[orange peel]], and [[lemon peel]] in medium metal bowl. 
# Using fingertips, rub ingredients together until [[Granulated sugar|Sugar]] is moistened. 
# Add [[egg]]s; whisk until smooth. Whisk in both juices.
# Place bowl over saucepan of simmering [[water]] (do not allow bottom of bowl to touch [[water]]); 
# Whisk constantly until mixture thickens and thermometer inserted into mixture registers 180&nbsp;°F, about 5 minutes. Remove from heat. 
# Add [[gelatin]] mixture and stir until dissolved. 
# Strain [[orange]] mixture into blender; let cool until thermometer inserted into mixture registers 140&nbsp;°F, about 10 minutes.
# With blender running, add room-temperature [[butter]] 2 pieces at a time and process until blended. 
# Continue blending 3 minutes longer.
# Transfer filling to bowl; mix in remaining 2 teaspoons [[orange peel]]. 
# Cover and chill overnight.
# For crust:
# Butter 9-inch square tart pan with removable bottom. 
# Finely grind [[flour]], [[Granulated sugar|Sugar]], [[nuts]], and [[salt]] in processor. 
# Add [[butter]] and cut in using on/off turns until mixture resembles coarse meal. 
# Add [[egg]] yolk and blend in using on/off turns just until moist clumps form (do not allow dough to form ball). Press dough onto bottom and up sides of prepared pan (crust will be about 1/4&nbsp;inch thick). 
# Using thumb, press around sides to extend crust 1/4&nbsp;inch above edge of pan. Chill 1 hour.
# Preheat oven to 375&nbsp;°F. Bake crust until golden brown, about 20 minutes. 
# Cool crust completely on rack. (Crust can be made 1 day ahead.
# Store airtight at room temperature.)
# Stir [[orange]] filling to loosen. 
# Spoon enough chilled [[orange]] filling into crust to fill completely. 
# Chill tart at least 1 hour and up to 4 hours. 
# Garnish with candied [[blood orange]] slices. 
# Drizzle [[oranges]] with some of syrup. Serve cold.

[[Category:Kuwaiti cuisine]]
[[Category:Kuwaiti cuisine]]
[[Category:Dessert Recipes]]
[[Category:Orange peel Recipes]]
[[Category:Lemon peel Recipes]]
[[Category:Gelatin Recipes]]
[[Category:Orange juice Recipes]]
[[Category:Blood orange Recipes]]
[[Category:Hazelnut Recipes]]
[[Category:Bread Recipes]]
[[Category:Citrus Desserts]]