by melissav
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melissav's Notes:
Expand3/4 cups flour Ask a question about this ingredient
1/2 cup almond meal or almonds, ground in the processor until a fine crumb Ask a question about this ingredient
1 tablespoon sugar Ask a question about this ingredient
2 teaspoons orange zest Ask a question about this ingredient
1 pinch salt Ask a question about this ingredient
1 stick of butter, very cold, cubed Ask a question about this ingredient
1 tablespoon ice water Ask a question about this ingredient
1/2 teaspoon vanilla extract Ask a question about this ingredient
1/8 teaspoon almond extract Ask a question about this ingredient
Put flour, almond meal, sugar, orange zest, and salt in the bowl of the food processor and process for a minute to combine.
Ask a question about this stepAdd butter and pulse until incorporated as small pebbles. Add water and extracts and process until dough is smooth and comes together.
Ask a question about this stepDump on a piece of plastic wrap, form into a disk and place in the fridge to chill.
Ask a question about this stepWhen ready to assemble the tart, remove the dough from the fridge and let it warm up to room temperature. This is a press in dough. Place the disk in a tart pan with a removable bottom. Using your fingers and starting in the middle of the disk, work the disk out until it cover the bottom and then up until it covers the tart pan. If you end up with too much on one side and not enough on the other, you can pinch off the excess and use it to fill in the missing areas. Put in the freezer for 30 minutes to chill.
Ask a question about this stepPreheat oven to 375. Bake the crust for 25-30 minutes until lightly golden. Let cool then assemble as instructed below.
Ask a question about this step1/4 cup almonds, toasted Ask a question about this ingredient
1 large orange Ask a question about this ingredient
15 prunes, pitted and halved Ask a question about this ingredient
2 tablespoons grand marnier Ask a question about this ingredient
1/2 cup sugar Ask a question about this ingredient
2/3 cups sugar Ask a question about this ingredient
healthy pinch of salt Ask a question about this ingredient
1-1.5 granny smith apples, peeled, cored, quartered and sliced 1/8 inch thick. You need enough for one layer in the tart pan (whether you need 1 and 1.5 depends on the size of our apples Ask a question about this ingredient
juice from 1/2 orange Ask a question about this ingredient
1 tablespoon sugar Ask a question about this ingredient
1 egg Ask a question about this ingredient
1/3 cup sugar Ask a question about this ingredient
1/4 cup flour Ask a question about this ingredient
1/2 cup heavy cream Ask a question about this ingredient
1 tablespoon Grand Marnier or Brandy if you want a less pronounced orange flavor Ask a question about this ingredient
To make the Jam, first peel the zest from the orange using a vegetable peeler. Slice the peel into matchsticks. You should have approximately 1/4 cup of matchsticks.
Ask a question about this stepCombine the sugar, water, and orange zest in a small saucepan and bring to a boil. Boil for 1 minutes and then bring down to a simmer for 10 minutes.
Ask a question about this stepAdd the prunes and bring back to a simmer. Then turn off the heat and let sit for 10 minutes.
Ask a question about this stepIn a mini food processor, add the almonds, prune mixture, and salt. Pulse until incorporated. You don't want it completely smooth but not too chunky. You want small little bits of nuts and fruit.
Ask a question about this stepPrepare the apples by tossing with the orange juice and sugar. Set aside.
Ask a question about this stepPrepare the custard: Beat the egg and sugar until light yellow and slightly thickened. Beat in the flour, then the cream, and then the Grand Marnier.
Ask a question about this stepTo prepare the tart, place the tart pan with the prebaked crust on a piece of foil on a baking sheet. This makes it easier to get in and out of the oven and protects against spills.
Ask a question about this stepSpread a nice layer of the jam on the bottom of the tart. You will not need it all. You will have enough leftover for your toast for the next few days. Top with the apples, arranged in slightly overlapping circles. Then carefully pour over the custard until full - you might have a spoonful or so leftover or you might not.
Ask a question about this stepBake for 30-35 minutes until the top is golden brown. Remove from the oven and slide the tart onto a rack to cool for 5-10 minutes. Carefully remove side from tart pan. Slice and serve.
Ask a question about this stepThanks. I just brought the rest to work as my willpower at home was nonexistent.
The prune jam alone sounds fabulous. Nice recipe, mellisav.
Thank you. It appears prunes are making a resurgence . . .at least on Food52!
Carol is a gluten-free chef and food blogger currently cooking her way through the Alinea Cookbook.
This sounds absolutely wonderful and it's beautiful.