Prep 24 hrs
Cook 30 mins
It takes about 2 days to make with chilling the dough and everything but, it tastes so good you won't mind the extra time you put in.
- 1⁄2 lb unsalted butter, cold,cut in small cubes
- 1⁄2 cup sugar
- 1 large egg
- 1 teaspoon finely grated lemon, zest of
- 2 1⁄2 cups all-purpose flour
- 1⁄4 lb unsalted butter, room temperature
- 2⁄3 cup sugar
- 3 large eggs, room temperature
- 2 large egg yolks, room temperature
- 1 cup freshly squeezed orange juice, room temperature
- 3 tablespoons fresh lemon juice
- 1 teaspoon unflavored gelatin
- 1 finely grated orange, zest of
- 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.