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Orange Curd Tart w/Orange Caramel Sauce




Source of Recipe


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Recipe Link: http://www.farmfreshtoyou.com/recipes/orange-0203.html

*The orange curd in this recipe needs to be made at least 1 day ahead.

Orange Curd Tart w/Orange Caramel Sauce

8 blood oranges (or combination of blood and navel oranges)
Orange Curd:
1 Tbs. grated blood orange peel
2 large egg yolks
1/3 C. fresh blood orange juice
1-1/2 C. sugar
1/3 C. fresh lemon juice
6 large eggs
1/2 C. unsalted butter, cut into 8 pieces, room temp
Crust:
1-1/2 C. all purpose flour
2 Tbs. sugar
2 Tbs. whipping cream
1/4 tsp. salt
1/2 C. chilled, unsalted butter, cut into 8 pieces
1 large egg yolk
Orange Caramel Sauce:
1/2 cup fresh blood orange juice
2/3 cup sugar
1/2 teaspoon grated blood orange peel
1/4 cup water


for orange curd:
Whisk sugar, orange juice, lemon juice, eggs, egg yolks, and orange peel in medium metal bowl to blend. Add butter; set bowl over saucepan of simmering water and whisk constantly until curd thickens and instant-read thermometer inserted into curd registers 175 degrees F, about 12 minutes (do not boil). Remove bowl from over water. Press plastic wrap directly onto surface of curd; chill at least 1 day and up to 3 days.

for crust:
Blend flour, sugar, and salt in processor. Add butter and cut in, using on/off turns, until mixture resembles coarse meal. Add cream and egg yolk and process until dough clumps together. Gather dough into ball; flatten into disk. Roll out dough on floured surface to 13-inch round. Transfer to 10-inch-diameter tart pan with removable bottom. Fold dough overhang in and press onto pan sides, forming double-thick sides. Pierce crust all over with fork; freeze 30 minutes.
Preheat oven to 375 degrees F. Bake crust until cooked through, about 30 minutes. Cool crust completely in pan on rack. Spread curd evenly in cooled crust. (Can be made 1 day ahead. Cover; chill.)
Cut peel and white pith from oranges. Using small sharp knife, cut between membranes to release orange segments. Transfer segments to paper towels and pat dry. Arrange orange segments in concentric circles atop orange curd. Chill tart up to 1 hour.
Remove pan sides. Cut tart into wedges. Drizzle lightly with Orange Caramel Sauce and serve.

for orange caramel sauce:
Combine sugar and 1/4 cup water in heavy small saucepan. Stir over medium-low heat until sugar dissolves. Increase heat and boil without stirring until deep amber color, occasionally brushing down pan sides with wet pastry brush and swirling pan, about 8 minutes. Carefully add orange juice and orange peel (mixture will bubble vigorously). Stir over low heat until smooth and any caramel bits dissolve. Cool completely. Can be prepared 1 day ahead. Cover and let stand at room temperature.