by brooke's kitchen
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brooke's kitchen's Notes:
Expand1/4 teaspoon baking powder Ask a question about this ingredient
1 cup all purpose flour Ask a question about this ingredient
1/2 cup dark rye flour Ask a question about this ingredient
1/2 cup powdered sugar Ask a question about this ingredient
1/4 teaspoon salt Ask a question about this ingredient
9 tablespoons unsalted butter, cut into 1/2-inch dice, frozen Ask a question about this ingredient
1 large egg Ask a question about this ingredient
1 zest of blood orange (or orange of choice) Ask a question about this ingredient
1 pinch cardamom Ask a question about this ingredient
2 tablespoons blood orange juice, as needed Ask a question about this ingredient
Sift together all purpose flour, dark rye flour, baking powder, powdered sugar, cardomom, and salt into the bowl of a food processor. Pour any remnants left in sifter back into bowl of processor.
Ask a question about this stepPulse once to blend dry ingredients. Remove butter from freeze and scatter on top of dry ingredients.
Ask a question about this stepPulse quickly to incorporate butter until the mixture looks like small pebbles. Add cold egg to tart shell and pulse just until mixture starts to come together. If the mixture looks too dry, add a small bit of blood orange juice.
Ask a question about this stepRemove dough from food processor and push together into a ball. Wrap with plastic wrap and chill in the refrigerator for at least two hours and preferably overnight (up to 24 hours).
Ask a question about this stepAfter dough has chilled, remove from fridge.
Ask a question about this stepFlour a piece of parchment paper (or rolling surface of choice) and your rolling pin.
Ask a question about this stepBegin by banging rolling pin in the middle of the dough and gently begin to roll dough out, turning the dough in quarter turns and flipping and reflouring so it does not stick to the parchment or your rolling surface.
Ask a question about this stepRoll dough to a 12-inch round. Lightly fold in half and place in a buttered 9-inch tart pan with removable bottom that has been placed on a baking sheet.
Ask a question about this stepTrim overhang to 1/2 inch. Fold overhang to make double-thick sides. Press lightly into tart pan, then prick gently all over with a fork.
Ask a question about this stepCover with foil and freeze for at least 30 minutes (can freeze for longer).
Ask a question about this stepPreheat oven to 375 degrees.
Ask a question about this stepButter a piece of foil (or use nonstick foil) and fit to frozen tart crust). Bake in oven for 20 minutes.
Ask a question about this stepRemove foil and bake another 10 minutes until tart crust is light brown (make sure it is light brown as it gives more flavor).
Ask a question about this stepRemove tart shell and let cool for at least 15-20 minutes.
Ask a question about this step1/2 cup raw blanched almonds Ask a question about this ingredient
1/2 cup dark brown sugar Ask a question about this ingredient
1/8 teaspoon salt Ask a question about this ingredient
6 tablespoons unsalted butter, softened Ask a question about this ingredient
1 large egg Ask a question about this ingredient
1 egg yolk Ask a question about this ingredient
2 tablespoons all purpose flour Ask a question about this ingredient
1/4 cup unsweetened cocoa (dutch processed if possible) Ask a question about this ingredient
1/2 teaspoon baking powder Ask a question about this ingredient
1 teaspoon vanilla extract Ask a question about this ingredient
zest of 1 orange Ask a question about this ingredient
4 blood oranges, segmented or sliced (depending on your preference), "drain" on a paper towel until ready to use Ask a question about this ingredient
Heat oven to 350 degrees.
Ask a question about this stepIn the bowl of a mixer with paddle attachment, beat butter and dark brown sugar until light brown in color, about 4 minutes.
Ask a question about this stepSlowly incorporate egg and egg yolk and blend for about 2 minutes. Add vanilla and beat on low until incorporated. Scrape sides of bowl down.
Ask a question about this stepSift flour, cocoa, baking powder, and salt into a small bowl. Pour half of dry ingredients into wet ingredients and mix on low. After dry ingredients are incorporated, pour the rest of the dry ingredients into mixture and mix until well blended
Ask a question about this stepPulse blanched almonds in a small food processor until finely ground.
Ask a question about this stepFold ground almonds and orange zest into chocolate mixture making sure that everything is incorporated
Ask a question about this stepPoor chocolate frangipane into tart shell, spreading evenly.
Ask a question about this stepPlace blood orange pieces on top of chocolate as desired. I segmented the oranges and placed in a pattern but it would also look beautiful if you sliced the oranges and laid them all over the tart.
Ask a question about this stepBake tart for 25 minutes until chocolate frangipane is set and a toothpick inserted in the middle comes out clean.
Ask a question about this stepWhile tart is baking, place apricot preserves in water in a small pan. Bring to a boil and cook for one minute.
Ask a question about this stepStrain apricot mixture and set aside.
Ask a question about this stepOnce tart is done, brush the outside with the apricot preserves. Let cool for at least 20 minutes.
Ask a question about this stepServe with vanilla ice cream or cardamom creme anglaise (I use a version from epicurious.com) Enjoy!
Ask a question about this step
Joanne Chang is the pastry chef/owner of Flour Bakery+Cafe and chef/co-owner of Myers+Chang in Boston.
