Fresh Orange Tart with Hazelnut Crust

Ingredients

• •1¼ teaspoons unflavored gelatin
• •1 tablespoon water
• •1 cup sugar
• •2⅔ tablespoons orange peel
• •2 teaspoons lemon peel
• •4 large eggs
• •¾ cup fresh orange juice
• •3 tablespoons fresh lemon juice
• •1⅜ cups unsalted butter
• •1¼ cups all purpose flour
• •½ cup powdered sugar
• •¼ cup hazelnuts
• •¼ teaspoon salt
• •9 tablespoons chilled unsalted butter
• •1 large egg yolk
• •1 serving candied blood orange slices

Cooking Instructions

1. 1.

   Sprinkle gelatin over 1 tablespoon water in small bowl. Let stand 10 minutes to soften. Combine sugar, 2 tablespoons orange peel, and lemon peel in medium metal bowl. Using fingertips, rub ingredients together until sugar is moistened. Add eggs; whisk until smooth. Whisk in both juices.

   15 min

2. 2.

   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°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°F, about 10 minutes.

   15 min

3. 3.

   With blender running, add room-temperature butter 2 pieces at a time and process until blended. Continue blending 3 minutes longer.

   5 min

4. 4.

   Transfer filling to bowl; mix in remaining 2 teaspoons orange peel. Cover and chill overnight.

   720 min

5. 5.

   Butter 9-inch square tart pan with removable bottom. Finely grind flour, 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 inch thick). Using thumb, press around sides to extend crust 1/4 inch above edge of pan. Chill 1 hour.

   60 min

6. 6.

   Preheat oven to 375°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.)

   20 min

7. 7.

   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.

   60 min