Cara Cara Almond Tart
By Sally Camacho Mueller
Ingredients
Sweet Dough
-
1/3
cup butter, cold, cubed
-
1/4
cup granulated sugar
-
1
each egg yolk
-
1
cup all-purpose flour
-
1/2
teaspoon sea salt
Almond Cream Filling
-
1/2
cup butter
-
1/2
cup sugar
-
1/2
cup almond flour
-
1
each whole egg
-
2
tablespoons all-purpose flour
-
4
Cara Cara oranges, segmented
Directions
Sweet Dough
- In an electric mixer, with the paddle attachment, combine cold butter and granulated sugar on speed one.
- Cream together until mixed. Scrape all the way to the bottom of the mixer bowl periodically. Add egg yolks, flour, and sea salt all at once. Mix on speed one just to combine.
- Remove from bowl and knead with hands to ensure all ingredients are combined.
- Place in a container and chill for at least 2 hours.
- Crumble dough to ¼ inch thick, shape inside tart ring. Press dough to fit.
- Bake tart in a pre-heated 325-degree oven for 15-25 minutes or until evenly brown and done.
Almond Cream Filling
- In an electric mixer, with the paddle attachment, combine cold butter and granulated sugar on speed one. Cream together until mixed. Scrape all the way to the bottom of the mixer bowl periodically.
- Add almond flour, mix to combine. Add egg, mix to combine. Add flour last, mix to combine. Using a spatula, spread mixture onto baked tart shell.
- Arrange segmented Cara Cara oranges onto almond cream.
- Bake in a pre-heated 350-degree oven for 20-25 minutes or until center is done.
- Dust with powdered sugar and serve warm or room temperature.
