Maybe, like me, you were skeptical when you saw the baked oranges. Who bakes oranges? Why gild the lily when they are so good raw? Skepticism be damned. This tart is AWESOME. Maybe it's the 2 sticks of butter involved? Couldn't hurt. The flavor I mean. Could definitely hurt my waistline. Why does a tart possibly need so much butter? It's all about the butter cookie crust. Yeah. I said it.
This tart is a beautiful butter cookie crust, holding in a puddle of luscious almond cream, topped off with navel orange slices. It was so good I couldn't stop eating it. Don't read this part, but I actually threw the last quarter of it away to stop myself from eating it. (Because that quarter of a tart contains half a stick of butter, and I won't tell you how much of the tart I DID eat.) It was dangerous having it around because every time I opened the fridge I'd have "just a sliver." Turns out those slivers can add up.
I guess I'm just not sure whether I'm endorsing or condemning this thing. It's a little bit like crack, but the good news is this tart probably won't leave you jobless, stealing bikes from little kids so you can pawn them and get your next fix from your neighborhood dealer Javier. I can't make any promises, though. One good thing about this tart is that it is pretty fussy to make. There are a lot of components, and they really need to be well timed to get this thing together in a reasonable time frame. Thus, I probably won't be making it on a weekly basis. (My taste buds doth protest.)
Dorie suggests that you could make this tart with other fruits, and that opens up a bevy of seasonal opportunities. I've got designs on making it with plums when I get back from Alaska in August. (Is it nerdy to plan things this far in advance? Don't judge me until you've tasted this tart.) If you are lucky enough to be in cherry country during cherry season, (one downside of summers in rural Alaska is I don't really get to eat quality cherries in the peak of their ephemeral season) this would be absolutely amazing with cherries.
If you're really inspired by this tart, and you think you can handle it, check out
an apple version of a similar tart here, and make it with a
pate sablee, like this one from Martha Stewart.
Yours looks delicious. It also looks like you took your tart out of the oven in a timely manner ... unlike me!
ReplyDeleteHahahahaha--your post is hilarious! How did you know that my tart dealer's name is Javier?
ReplyDeleteOMG you are hilarious. I never admit it but I throw away dessert left overs too, if I don't have anyone to give it to within a decent about of time. Sacrilege!
ReplyDeleteLooks lovely! I made mine with Pears, but totally agree with you about Cherries!
ReplyDeleteoh, cherries. That sounds wonderful. I am very guilty of throwing out anything that I have had enough of (or just don't want around) if I can't find someone to take it off my hands. Self preservation, I say.
ReplyDeleteAbsolutely agree with you about cherries. They pair so well with almond. Your tart looks delicious!
ReplyDeleteGood idea. Cherries for President's Day...I want to make this one again soon...loved it...both beautiful and deish. I was thinking about pears, but now I'm thinking about cherries.
ReplyDeleteI had the same thoughts about the oranges and was delighted that I held firm and went forward. Loved this tart almost too much- all the more reasons to hide when the winter coats have to come off :) Great photos too !
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