singing_baker's Notes:
Expand1 2/3 cup flour Ask a question about this ingredient
2 tablespoons Light Brown Sugar Ask a question about this ingredient
1/2 teaspoon Salt Ask a question about this ingredient
8 tablespoons Unsalted Butter, Cold Ask a question about this ingredient
1 Egg Ask a question about this ingredient
1-2 teaspoon Ice Water, if needed Ask a question about this ingredient
Zest of 2 Blood Oranges Ask a question about this ingredient
1 teaspoon Vanilla Bean Paste Ask a question about this ingredient
1 1/2 cup Heavy Cream Ask a question about this ingredient
2 Egg Yolks Ask a question about this ingredient
1/4 cup sugar Ask a question about this ingredient
pinches Salt Ask a question about this ingredient
2 pounds Blood oranges Ask a question about this ingredient
1/2 cup Sugar, plus more to brulee Ask a question about this ingredient
1/2 cup Water Ask a question about this ingredient
2 teaspoons Lemon juice Ask a question about this ingredient
2 tablespoons Grand Marnier Ask a question about this ingredient
1 teaspoon Vanilla Extract Ask a question about this ingredient
Make pie crust. Combine flour, sugar, and salt in a food processor and pulse. Add butter one tablespoon at a time until it looks crumbly. While machine is running add egg. If mixture has not come together add ice water a teasopoon at a time. Flatten into a disc, wrap in plastic and put into fridge until firm.
Ask a question about this stepRoll out dough to fit a 10 inch tart pan. Fit into pan and trim off excess. Poke the bottom of the tart with a fork. and put into freezer until firm.
Ask a question about this stepPreheat oven to 350. Line tart shell with parchment and fill with pie weights. Bake for 15 minutes then remove parchment and pie weights. Bake for 8-10 minutes more until edges are browned slightly. set aside to cool.
Ask a question about this stepMake filling: Reduce oven temperature to 325. Whisk together zest, vanilla bean paste, heavy cream, egg yolks, sugar and salt until thouroughly combined. fill into tart shell and bake for 20 minutes. Set aside to cool slightly then put in fridge to set completely, about 3 hours.
Ask a question about this stepMake compote: Cut away peel from orange and cut into the orange to get the segments (supremes) into a bowl. Make sure to catch excess juices into bowl. Set aside. Combine the water, sugar, and lemon juice in a pan over medium heat. Cook until all the sugar has dissolved and the misture looks syrupy. take off heat and add in grand marnier, vanilla and carefully add the orange segments and any juice that ahd accumulated. Put in fridge until cool.
Ask a question about this stepRight before serving take out tart and sprinkle about 3-4 Tablespoons of sugar over tart. You could either use your broiler or a mini torch to caramelize the sugar. Broil until the top is golden. If you use broiler make sure you keep an eye on it. When finished cut into slices and serve compote over it. enjoy!
Ask a question about this stepThanks! Hope you try it.
Michael is a food critic and established cookbook author -- Ratio: The Simple Codes Behind the Craft of Everyday Cooking is the most recent addition to his vast body of work.
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