There is only one word to describe this recipe WOW!
This recipe will be added to Nana's patisserie tart collection.
I shopped around for the almond flour and could not find it anywhere, not even at Wegman's. So, I searched our favorite mail order website, KING ARTHUR FLOUR in Vermont and " voila. " They have just about everything needed for baking that you could possible want. Oh, and their scone mixes and popovers are fantastic too.
I made the pastry in the food processor using Dorie's pate sablee recipe and chilled it overnight.
Separating the orange segments was time consuming, but they turned out well. I think I might try Mandarin oranges next time too.
I had prepared the shell, almond cream, and the oranges on Saturday. I wanted the tart to be our special dessert for our Super bowl party. Hopefully, we will won't be too stuffed after the nachos and wings.
Who am I kidding, there is always room for dessert.
Tricia's comments on Nana's results:
While we had a lot of wonderful treats at Nana's house for the SuperBowl, I could not get over this cake. It looked wonderful but I was unsure about the oranges. Nana is considered the "Tart Queen" around here and makes many flavors, shapes and sizes for our families to enjoy during the warmer months. She even has a lovely wicker basket with handle that perfectly fits her larger tart pans and she used to send tart "care packages" over to my home. That said, I was BLOWN AWAY when I tasted this dessert. I literally kept making "mmmmmm" noises as I tasted it and Nana teased that I must like it. Love it. My whole family did, though I can easily attest to having more than my fair share of this one. My favorite part was that it tasted like the Breton cake that Nana often makes, yet was actually an improvement in that having a smaller portion of the dense pastry layer and adding the almond cream and fruit truly seemed to make the Breton pastry all the more appreciated. Never thought Breton cake could be improved- what a delightful surprise. LOVED it.
Once again, Nana saved the day by getting me in line with the ingredients. I was sick all week but had the motivation of tasting Nana's cake on Sunday ....so I knew I had to "med up" and get this one on the table for my family :)
Note from the photo above, I even used the opportunity to use my "egg separator". Yes, the item you look at in the gourmet store and ask yourself "who buys this "?? And you would be right - you don't need one. But if you did buy one, you try to at least remember to use it on such special occasions ;)
My pie weights were at the ready as well, but after a week of disorganization I learned that I had an egg separator but no tin foil for the pre bake ! Luckily I had frozen my crust so the weights were not needed.
I also got the benefit of reading the P&Q's this week, along with Nana's own advice and opted for the Mandarin oranges from the can. They are so plump that I still worried about their juiciness, even after having them dry for hours. When I added them to the tart I decided to err on the conservative side, just in case they did end up retaining too much juice.
I can't rave enough about this recipe. I adored it. I will absolutely look forward to making it again and to trying other versions. The pear option is on my short list.
PS- I did post a late update to last week's recipe. I finally caught up and made the Basque Potato Tortilla. What you don't see in that post is the two I made afterward, using up the Costco ham and the shredded Swiss. I added the Swiss when I broiled the dish and it is ridiculously good. Even my kids went nuts. This will be a well loved recipe in our home.