The Arrows Orange-Blackberry Tart
16 tablespoons (2 sticks) unsalted butter, cold, cut in small cubes
½ cup sugar
1 large egg
1 teaspoon finely grated lemon zest
2 ½ cups all-purpose flour
8 tablespoons unsalted butter, room temperature
2/3 cup sugar
3 large eggs, room temperature
2 large yolks, room temperature
1 cup freshly squeezed orange juice, room temperature
3 tablespoons fresh lemon juice
1 teaspoon unflavored gelatin powder
Finely grated zest of 1 orange
1 cup whipping cream, cold
4 cups blackberries (or mixed berries)
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. With machine off, add the flour. Pulse again just until a dough
forms. (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. Wrap dough in plastic wrap and chill
until firm, about 1 hour, for for up to 1 day.
On a floured surface, roll the dough into a circle 1/8-inch thick.
Fit dough into a 10-inch tart pan with a removable bottom, pressing
dough to the bottom of the pan to eliminate air bubbles. Trim excess
dough from the edges and prick the bottom a dozen times with a fork.
Chill until firm, about 1 hour.
Heat oven to 350 degrees. Place tart shell on a baking sheet. Line
the dough with foil and fill with dried beans or pie weights. Bake
for 15 minutes. Carefully remove foil with the weights and bake the
shell for another 15 minutes until golden brown. Let cool in pan.
The tart shell will keep, well wrapped, for up to 1 day.
For the orange filling: In a large mixer bowl, beat the butter and
sugar until light and creamy, 3-5 minutes. Beat in the eggs and
yolks, one by one, scraping down the bowl between additions. Beat
the mixture for a few minutes before gradually beating in the orange
juice. The mixture may look slightly curdled, but do not worry; it
will smooth when it cooks.
Pour the lemon juice into a small bowl and sprinkle the gelatin on
top. Set aside.
Pour the butter mixture into a medium stainless-steel saucepan and
add the orange zest. 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. Do not let
it boil. Take the pan off the heat and stir in the softened gelatin
until it dissolves. Strain the mixture through a fine sieve into a
bowl and let cool for about 30 minutes.
Pour the mixture into the baked shell. Refrigerate until set, about
3 hours, or for up to 1 day.
To assemble: Whip the cream until soft peaks form. Use immediately
or chill for up to 3 hours. Arrange blackberries on top of the
orange filling in a pretty pattern. Cut the tart into 10 slices. Top
each with whipped cream or serve cream on the side.
Yield: 10 servings