Author Notes
This winter fruit tart has a rich and textured buttery crust with delicate slices of sweet orange confit set in a chewy, golden frangipane, all balanced by a bittersweet chocolate ganache. The recipe multitasks--double the confit and enjoy the extra over oatmeal or on its own as a great old-fashioned candy, double the ganache and serve it heated as an ice cream topping, or double the tart crust and use, as is, for shortbread cookies. —sullymorgan
Ingredients
- Orange Confit and Chocolate Ganache
-
2
oranges
-
2 cups
sugar
-
3 ounces
bittersweet chocolate, chopped
-
1/3 cup
heavy cream
-
3 tablespoons
butter
-
2 tablespoons
sugar
-
1/4 teaspoon
salt
- Almond Tart Crust and Frangipane
-
1 cup
cup butter, cold and cut into ½ inch cubes (for tart crust)
-
1/2 cup
sugar (for tart crust)
-
1 cup
almond flour (for tart crust)
-
2 1/2 cups
all-purpose flour (for tart crust)
-
1 teaspoon
vanilla extract (for tart crust)
-
1/4 teaspoon
salt (for tart crust)
-
1 cup
almond flour (for frangipane)
-
1 cup
sugar (for frangipane)
-
1/2 cup
butter at room temperature (for frangipane)
-
1 tablespoon
all-purpose flour (for frangipane)
-
1 teaspoon
corn starch (for frangipane)
-
1 teaspoon
vanilla extract (for frangipane)
Directions
-
Slice each orange into six equal wedges and place them in a single row in large pot. Blanch oranges, discard water, and repeat. Cover the blanched oranges with water, add 2 cups of sugar, and cook on lowest heat setting for 6 hours. Drain and repeat. Slice the orange confit as desired and absorb excess water with towels. Set aside for tart assembly. (Note: If you are short on time, you may substitute piped orange marmalade for the orange confit.)
-
To make the ganache, combine all ingredients in double boiler or microwave and heat slowly, stirring frequently, until all chocolate has melted and mixture is smooth. Cool slightly. (May be made ahead of time and stored in refrigerator. Microwave for 30 seconds to bring back to a spreadable consistency.)
-
For the tart crust, combine all dry ingredients in bowl of food processor. Add vanilla and butter and process until pea-sized crumbs form. Mixture will appear dry. Press tart dough into tart pan then refrigerate at least 30 minutes. Partially bake tart shell by placing a sheet of aluminium foil, buttered side down, on the tart and filling it with pie weights or dried beans. Bake at 350 for 25 minutes, remove foil and weights, and cool.
-
For the frangipane, cream together butter, sugar, and almond flour. Mix in egg, vanilla, flour, and cornstarch. (May be made ahead of time and stored in refrigerator.)
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Assemble the tart by spreading ganache over partially baked crust. Put tart in fridge until ganache is set, approximately 20 minutes. Spread frangipane over ganache, then place orange confit on frangipane as desired. Bake 350 degrees, 45 minutes or until golden brown, slightly puffed, and a cake tester comes out with just a few crumbs and a bit of melted chocolate. Cool and enjoy!
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