the secret to being a bore is to tell everything.
the citrus can do all the talking today.
*recipe measurements makes a 10x14 inch rectangle tart, i made two smaller ones pressed into tart pans
3/4 cup unblanched almonds
for the tart dough:
1 1/2 cups cold unsalted butter, cut into small cubes
3 cups all-purpose flour
1/2 cup sugar
grated zest of an orange
1 tsp kosher salt
1 tbsp plus 1 1/2 tsp orange juice
for almond cream:
6 tbsp unsalted butter, softened
1/2 cup plus 1 tbsp powdered sugar
1 1/2 tsp almond extract
grated zest of 1 orange
1/2 tsp kosher salt
1 egg, beaten
3 tbsp all-purpose flour
to assemble tart:
1 cup orange marmalade (or apricot jam)
2-3 citrus fruits
1 tbsp unsalted butter
preheat oven to 350 degreesF.
scatter almonds on a cookie sheet and toast in oven until they are golden through the center, about 10 minutes. remove from oven, and let them cool completely. then finely chop the almonds by hand or in a food processor and set aside.
for the tart dough: combine the butter cubes with the flour, sugar, salt, and zest in a bowl and place in the freezer for 30 minutes.
using the paddle attachment on an electric mixer, mix the chilled mixture until it's very crumbly. add orange juice and continue to mix until dough comes together. turn dough onto a lightly floured surface and knead until smooth, about 2 minutes. flatten into a disk, wrap in plastic, and refrigerate for at least half an hour. can be kept in the refrigerator for up to 5 days.
while the dough chills make almond cream: in an electric mixer fitted with the paddle attachment, cream the butter, powdered sugar, almond extract, orange zest, and salt until the mixture is light and fluffy. add the beaten egg a little bit at a time, mixing until incorporated. then add the flour and mix well. use a rubber spatula to fold in the chopped almonds - the cream itself should be smooth, but the almonds will make it look chunky like peanut butter. reserve the almond cream at room temperature until ready to use.
increase oven temperature to 375 degreesF.
remove tart dough from the refrigerator and roll it out over a generously floured countertop until its 1/4 inch thick. for a freeform tart, cut out a 12x16 inch rectangle with a pairing knife (or cut to fit whatever tart pan you prefer). gather the excess dough into a ball, flatten into a disk, wrap, and reserve for another use. spread marmalade evenly over the dough and then, spread the almond cream over the marmalade, leaving a 1 inch border if making the freeform tart and then fold over the edges. if you use a tart pan like i've pictured, there's no need to leave a border or fold the edges. place the tart in the refrigerator for half an hour.
while the tart chills, prepare the citrus. cut off both ends of the fruit with a sharp knife. place the citrus on the cutting board cut side down, and following the curve of the fruit, shave off the rind from top to bottom. then cut crosswise into 1/4 inh thick rounds.
remove tart from the refrigerator and arrange the citrus circles over the almond cream, placing close together. sprinkle sugar over the entire tart, going heavier on the dough edges. dot the citrus rounds with the butter to prevent burning, and bake for 40-45 minutes, until the almond cream and the crust are golden brown. let it cool for at least 15 minutes.
serve warm or at room temperature with a dollop of whipped cream.