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La Belle Cuisine - More Pie Recipes
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Orange Almond Tart
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“From  on, pies and tarts in one form or another are part of
virtually every written record of food, through the Middle Ages and into
more recent centuries.”
Richard Sax, in 'Classic Home Desserts'
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1/2 cup unsalted butter, softened
1/3 cup sugar
2 large eggs
1 cup blanched whole almonds, ground
2 tablespoons flour
6 navel oranges
1 tablespoon sugar
1 tablespoon orange-flavored liqueur
1/2 cup sieved sweet orange marmalade
2 tablespoons orange-flavored liqueur
Toasted sliced almonds
Make pâte sucrée. Roll dough into a round 1/8 inch thick on a floured
surface, fit it
into a 9 1/2-inch flan pan with a removable fluted ring and
crimp the edge decoratively. Prick the bottom of the shell with a fork
chill shell for 1 hour. Line shell with wax paper, fill paper with raw
and bake shell
in lower third of preheated 425 degrees F. oven 10
minutes. Remove rice and paper carefully. Bake shell 10 to 15 minutes
more or until it is golden, and let it cool on a rack.
In a bowl with electric mixer cream together the butter and 1/3 cup sugar.
Add the eggs, one at a time, ground almonds and flour and combine the
mixture well. Spread mixture evenly in shell and bake tart in the middle
of a preheated 350-degree F. oven 20 to 25 minutes or until mixture is
golden brown. Let tart cool and remove sides of pan.
Working over a bowl peel the oranges and remove pith and any remaining white membrane. Section the oranges into the bowl, following the natural
delineation of each section and cutting between the membranes. Squeeze
the juice from the membrane and pulp over the sections, sprinkle oranges
with the 1 tablespoon sugar and 1 tablespoon orange-flavored liqueur and
chill them, covered, for at least 2 hours. Transfer oranges with a slotted
spoon to a plate and pat them dry.
In a stainless steel or enameled saucepan combine 1/2 cup sieved sweet orange
marmalade and 2 tablespoons orange-flavored liqueur and bring to
boil. Boil 3 minutes, let cool 1 minute. Brush tart with some glaze, arrange orange sections in concentric
circles on it, brush with more glaze. Garnish with toasted sliced almonds. Chill.
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