MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Rustic Blood Orange Tart w/Salted Pecan Crust
 Categories: Pies, Citrus, Nuts, Dairy
      Yield: 6 Servings
 
MMMMM---------------------SALTED PECAN CRUST--------------------------
  1 1/2 c  All-purpose flour
    1/4 c  Very fine chopped toasted
           - pecans *
    1/4 c  Packed brown sugar
    1/4 ts Kosher or sea salt
    1/2 c  Cold butter; cut up
      2    Egg yolks, lightly beaten
      1 tb Ice water

MMMMM--------------------------FILLING-------------------------------
      6    Blood oranges
           Milk
      2 tb Turbinado sugar
    1/2 c  Pure maple syrup

MMMMM------------------SWEETENED WHIPPED CREAM-----------------------
      1 c  Whipping cream
      2 tb Sugar
    1/2 ts Vanilla

MMMMM--------------------------GARNISH-------------------------------
           Coarse chopped pecans;
           - toasted
 
  Set oven @ 375ºF/190ºC. Prepare Salted Pecan Crust.
  
  In a medium bowl stir together flour, pecans, brown sugar,
  and salt. Using a pastry blender, cut in butter until
  pieces are pea size. In a small bowl combine egg yolks and
  water. Gradually stir egg yolk mixture into flour mixture.
  Using your fingers, gently knead the dough just until a
  ball forms. Cover dough with plastic wrap and chill for 30
  to 60 minutes or until dough is easy to handle.
  
  On a large piece of lightly floured parchment paper,
  slightly flatten pastry. Roll pastry from center to edges
  into a 13" 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 DIRECTIONS: In a chilled mixing
  bowl beat whipping cream, sugar, and vanilla with an
  electric mixer on medium speed until soft peaks form (tips
  curl).
  
  * TO TOAST NUTS: Be sure the pecans are very finely
  chopped or the crust might crack. Spread nuts in a single
  layer in a shallow baking pan. Bake in a 350ºF/175ºC oven
  for 5 to 10 minutes or until lightly golden, shaking the
  pan once or twice; let cool.
  
  Better Homes & Gardens | November 2014
  
  MM Format by Dave Drum - 12 November 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

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