Orange-blackberry Tart

Total Time: 24 hrs 30 mins Preparation Time: 24 hrs Cook Time: 30 mins

Ingredients

• Servings: 10
• 1/2 lb unsalted butter, cold,cut in small cubes
• 1/2 cup sugar
• 1 large egg
• 1 teaspoon finely grated lemon, zest of
• 2 1/2 cups all-purpose flour
• 1/4 lb unsalted butter, room temperature
• 2/3 cup sugar
• 3 large eggs, room temperature
• 2 large egg yolks, room temperature
• 1 cup freshly squeezed orange juice, room temperature
• 3 tablespoons fresh lemon juice
• 1 teaspoon unflavored gelatin
• 1 finely grated orange, zest of
• 1 cup whipping cream, cold
• 4 cups blackberries (or mixed berries)

Recipe

• 1 for the dough, pulse butter, sugar, egg and lemon zest in a food processor with metal blade just a few times to break up the butter a bit.
• 2 with machine off, add the flour.
• 3 pulse again just until a dough forms.
• 4 (or use a pastry cutter in a large bowl.) transfer dough to a floured work surface and gently knead a few times to bring it together.
• 5 wrap dough in plastic wrap and chill until firm, about 1 hour, for for up to 1 day.
• 6 on a floured surface, roll the dough into a circle 1/8-inch thick.
• 7 fit dough into a 10-inch tart pan with a removable bottom, pressing dough to the bottom of the pan to eliminate air bubbles.
• 8 trim excess dough from the edges and prick the bottom a dozen times with a fork.
• 9 chill until firm, about 1 hour.
• 10 heat oven to 350 degrees.
• 11 place tart shell on a baking sheet.
• 12 line the dough with foil and fill with dried beans or pie weights.
• 13 bake for 15 minutes.
• 14 carefully remove foil with the weights and bake the shell for another 15 minutes until golden brown.
• 15 let cool in pan.
• 16 the tart shell will keep, well wrapped, for up to 1 day.
• 17 for the orange filling: in a large mixer bowl, beat the butter and sugar until light and creamy, 3-5 minutes.
• 18 beat in the eggs and yolks, one by one, scraping down the bowl between additions.
• 19 beat the mixture for a few minutes before gradually beating in the orange juice.
• 20 the mixture may look slightly curdled, but do not worry; it will smooth when it cooks.
• 21 pour the lemon juice into a small bowl and sprinkle the gelatin on top.
• 22 set aside.
• 23 pour the butter mixture into a medium stainless-steel saucepan and add the orange zest.
• 24 cook, whisking constantly, over medium heat until it thickens enough to coat the back of a spoon and the temperature reaches 170 degrees on a kitchen thermometer.
• 25 do not let it boil.
• 26 take the pan off the heat and stir in the softened gelatin until it dissolves.
• 27 strain the mixture through a fine sieve into a bowl and let cool for about 30 minutes.
• 28 pour the mixture into the baked shell.
• 29 refrigerate until set, about 3 hours, or for up to 1 day.
• 30 to assemble: whip the cream until soft peaks form.
• 31 use immediately or chill for up to 3 hours.
• 32 arrange blackberries on top of the orange filling in a pretty pattern.
• 33 cut the tart into 10 slices.
• 34 top each with whipped cream or serve cream on the side.