Recently I mentioned on my Facebook page how excited I was because I came across some blood oranges at my local farmers market. I have the hardest time finding blood oranges so you better believe, I scooped a bunch up. The season for blood oranges is pretty much over sadly, but I was fortunate enough to get to savor the precious last few.
Once I had the coveted citrus in hand I knew I needed to do something special with them although I wanted to gobble them all up, the juice drip down my chin and arms. As I started to think about what ingredients I might pair with the lovely blood oranges, I remembered the ingredients for this month’s Behind the Curtain Dessert Challenge. This month our challenge was to create a dessert that contained both almond paste and pastry dough.
Sooo… yesterday I told you How To Make Almond Paste and how incredibly easy it is to make it? Well, now I give you a use for that beautiful batch of almond paste. The filling starts off creamy and smooth but when baked it becomes moist, slightly chewy and cake-like thanks to the almond paste. The almond paired with the sweet tartness of the blood oranges is perfection. This easy to make, simple dessert was exquisite and something special indeed.
One Year Ago: Irish Car Bomb Cake
Moist, slightly chewy and cake-like almond tart paired with the sweet tartness of blood oranges.
- 2 large egg yolks
- 2 tablespoons kirsch
- 1 1/4 cups all purpose flour
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 9 tablespoons chilled unsalted butter, cut into 1/2-inch pieces
- 1/2 cup packed almond paste (about 5 ounces)
- 1/4 cup sugar
- 1/4 cup all purpose flour
- 4 tablespoons unsalted butter, room temperature, divided
- 2 large eggs
- 1/2 teaspoon almond extract
- 3 tablespoons blood orange juice
- 2 blood oranges
- In a small bowl, whisk together the egg yolks and kirsch. Set aside.
- Pulse together the flour, sugar and salt in a food processor briefly just to blend together. Add the butter and pulse until the mixture resembles coarse meal. Add the egg/kirsch mixture and pulse until moist clumps form.
- Gather the mixture together and form into a disk. Wrap in plastic wrap and refrigerate to chill for 1 hour.
- Preheat oven to 375 degrees.
- Roll dough out to a 12-inch circle then press evenly into the bottom and up the sides of an 11-inch tart pan with a removable bottom. Set aside in the refrigerator and prepare the filling.
- Blend almond paste and sugar in the food processor until almond paste is finely ground. Add flour and 3 tablespoons butter and process until thick paste forms. Add eggs, almond extract and blood orange juice. Process until smooth. Spread filling in crust; cover and chill.
- Peel the oranges and cut into circles.
- Remove the tart from the refrigerator and top with orange slices. Melt the remaining 1 tablespoon of butter and brush gently over the top of the tart.
- Bake in preheated oven for 50 minutes until golden brown. Cool to room temperature and serve.
Adapted from Epicurious