Orange Tart
1.
The tangerine tart is made of two layers of pie shells with orange filling. Now make the bottom shell. Ingredients: 35 grams of light butter, 25 grams of powdered sugar, 1 egg yolk, and 60 grams of low-gluten flour.
2.
After the butter has softened, add powdered sugar and beat until fully incorporated.
3.
Then add an egg yolk and beat evenly.
4.
Sift in low-gluten flour and mix into a dough.
5.
Put the dough in the middle of two layers of plastic wrap and roll it out into a 2 mm thick round dough.
6.
Press the dough sheet into a 7-inch chrysanthemum pie dish with cling paper, put it in the refrigerator for 5 minutes to harden and take it out, tear off the cling paper.
7.
Use a fork to make a hole in the bottom.
8.
Sprinkle with chopped black orange and jelly.
9.
Then use the same method to make another pie crust with the same amount of ingredients as the bottom crust to cover the filling.
10.
Cover the rolled pie crust on the filling and press the edge with your fingers to make it fit tightly.
11.
Make a hole in the whole with a fork, cover with plastic wrap, and refrigerate for 1 hour to relax.
12.
Preheat the oven up and down at 180 degrees, put the relaxed pita in the middle of the oven, and bake at 180 degrees for 15 minutes.
13.
When there are 5 minutes left in the baking time, the caramel nougat is made. Put the light cream, light butter, water and sugar into the milk pan.
14.
Simmer on medium and low heat, stirring while boiling, until the liquid in the pot turns light brown, turn off the heat.
15.
Pour in the almond slices and mix well.
16.
Take out the pie that has been baked for 15 minutes from the oven.
17.
Spread the almond caramel nougat on top of the pita while it is hot, and use a fork to spread it out evenly.
18.
Preheat the oven again at 180 degrees. After preheating, put the tangerine tart into the middle layer and bake at 180 degrees for 15-20 minutes.
19.
Bake until the surface is golden and the aroma overflows the oven.
20.
After a little cooling, demould, sprinkle with powdered sugar, cut into pieces with a serrated knife, and eat after cooling completely.
21.
The cooled orange tart is crispy on the surface, with the slightly sourness of oranges in the middle, and the crispness of the pie crust. It has a rich texture and diverse flavors, which is very delicious.
Tips:
If you don’t have black oranges, you can replace them with kumquats or candied orange peels. If you don’t have any, you can use cranberries. Add fillings as you like!
This tart is baked twice, the first time is 15 minutes, and the second time is 15-20 minutes. Caramel nougat does not need to be made too early. It can be made at the end of the first baking. If the nougat is made too early, it will cool and agglomerate, making it difficult to spread.
