Tangerine And Almond Shortbread Tart Recipes

TANGERINE AND ALMOND SHORTBREAD TART

Steps:

• Zest and juice tangerines. Set zest aside and transfer juice to refrigerator until chilled.
• Line the bottom of a 10-inch round tart pan with removable bottom with a parchment paper round; butter parchment and set aside.
• Place flour, confectioners' sugar, salt, butter, and tangerine zest in the bowl of a food processor; pulse to combine. Add 4 tablespoons chilled tangerine juice, one tablespoon at a time, until mixture begins to look like wet sand; continue pulsing until dough comes together.
• Transfer dough to prepared tart pan and gently press dough into bottom of pan and up sides. Transfer to refrigerator and let chill for at least 1 hour and up to 4 hours.
• Preheat oven to 375 degrees.
• Place superfine sugar, brown sugar, honey, and 2 teaspoons tangerine juice in a medium heavy-bottomed saucepan over medium-low heat. Cook, swirling gently, until sugar and honey are melted. Continue cooking until mixture caramelizes, 5 to 7 minutes, brushing down the sides of the pan with a pastry brush dipped in any remaining tangerine juice or water to prevent crystallization.
• Add heavy cream and increase heat to medium; bring mixture to a low boil and cook until thick and caramelized, 8 to 10 minutes. Remove from heat and stir in almonds; spread mixture into chilled tart crust.
• Place tart pan on a rimmed baking sheet and transfer tart to oven; bake for 30 minutes. Decrease temperature to 350 degrees and bake until crust is browned, about 15 minutes more. Remove from oven and let tart cool completely. Remove tart from pan; remove bottom and parchment and serve with whipped cream; garnish with mint.

TANGERINE, GINGER AND CHOCOLATE TART

Steps:

• Place the flour, sugar, crystallized ginger and salt in the bowl of a food processor. Pulse to combine.
• Add butter and pulse until a coarse meal forms. Add egg and pulse just until a crumbly dough comes together. Press dough into a disk, wrap in plastic, and chill for at least 1 hour or overnight (or up to 5 days).
• Prepare the curd: In a large, heatproof bowl, whisk together yolks and whole eggs. In a medium pot over medium heat, combine tangerine juice, lemon juice, 1 1/2 tablespoons tangerine zest, 3/4 teaspoon lemon zest, sugar, ginger, salt and butter. Once mixture is simmering, slowly pour into eggs, whisking constantly, then return mixture to pot. Cook, stirring constantly, over medium-low heat, until curd thickens enough to coat a spoon, 4 to 7 minutes. Strain into a medium bowl and stir in remaining tangerine and lemon zest and vanilla. If not using immediately, cover with plastic wrap and refrigerate until ready to use, up to 5 days.
• Roll the dough out on a lightly floured surface to 3/8-inch thickness (about an 11-inch round). Place dough into a 9-inch tart pan, trimming the dough edges. Poke bottom of dough all over with a fork; chill for at least 30 minutes and up to 24 hours.
• Heat the oven to 325 degrees. Line the tart crust with foil and fill with baking weights. Bake for 20 minutes. Remove foil and weights and continue to bake until shell is light golden, another 15 to 20 minutes.
• Remove crust from oven and immediately sprinkle chopped chocolate evenly over the bottom. Let it sit for 1 minute to melt chocolate, then spread over the surface using an offset spatula. Let the chocolate cool for 5 minutes.
• Scrape curd into crust. Bake until the edges are set but the center is still slightly jiggly when shaken, 25 to 35 minutes. Transfer to a wire rack to cool completely.
• In a small bowl, whisk together crème fraîche and crystallized ginger. To serve, top the cooled tart with crème fraîche and shave chocolate curls all over the top if you like.

ALMOND SHORTBREADS

Steps:

• Preheat oven to 325 degrees F. Blend and pulse the 1/2 cup nuts in a food processor with the sugar until mixture resembles coarse sand. (If there are a couple small chunks of nuts that is fine.) Add the butter, vanilla and almond extracts, and the salt, and pulse until creamy. Add the flour and continue to pulse to make a soft dough.
• Turn the dough out into a 9-inch tart pan and spread it out evenly with an off-set spatula. Dip the spatula in a little warm water to help smooth and even the surface of the shortbread. Cover and freeze until firm, about 20 minutes.
• Put the tart pan on a baking sheet and dock (prick) the dough all over with a fork. Generously sprinkle the top of the shortbread with sugar. Toss the remaining whole almonds in the egg white; evenly arrange and press the nuts into the dough around the edge of the pan. Bake until golden brown and set, about 1 hour and 10 minutes.
• Cool the short bread in the pan on a rack for 10 minutes. Carefully remove the tart ring and cut the shortbread with a sharp knife into wedges, each with a nut. Cool shortbreads on a rack completely. (Alternatively present the shortbread as 1 large cookie. Cool the shortbread in the pan completely and remove the tart ring. Cut the shortbread into wedges as desired.) Serve. Store in a tightly sealed container for up to 5 days.

ALMOND TART

Steps:

• Prepare the crust: Preheat oven to 400 degrees with rack in center. Butter a 10-inch tart pan with a removable bottom; set aside. In a medium bowl, whisk to combine flour, sugar, and salt. In a small glass measuring cup, stir together butter, vanilla, and 1/2 tablespoon water; pour over flour mixture. Stir to combine. With floured hands, press dough into prepared pan. Bake for 10 minutes. Remove tart shell from oven, and reduce heat to 350 degrees.
• Prepare the filling: In a large bowl, stir together almonds, heavy cream, sugar, egg, almond extract, Grand Marnier, and salt. Pour filling into crust. Bake tart on a parchment paper-lined baking sheet until golden brown, about 45 minutes.