The Arrows Orange-Blackberry Tart

Tart dough:
16 tablespoons (2 sticks) unsalted butter, cold, cut in small cubes
� cup sugar
1 large egg
1 teaspoon finely grated lemon zest
2 � cups all-purpose flour

Orange filling:
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

To serve:
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