Or, in this case, it’s a Clementine-Almond Tart.
And yes, it’s supposed to be French Fridays with Dorie, not French Saturdays, but, well, if you’ve read my last post, I figure you understand why I didn’t get to writing this and posting it yesterday afternoon.
Anyway, I decided to make the tart with clementines rather than oranges simply because that’s what I had on hand.
So Friday morning, the first thing I did was to slice peel and membrane off my clementines.
I placed all the little naked sections of clementine on several layers of paper towel, covered them with a couple more layers, and let them sit for a few hours. I replaced the paper towels after about two hours as well.
Then I made the sweet tart crust – a simple mixture of flour, confectioners’ sugar, salt, butter, and egg yolk. Process until the mixture forms clumps, and the dough is done. I wrapped it in plastic and stuck it in the fridge.
Next, I made myself some almond flour.
Simple enough – I just put a cup or so of blanched almonds in the food processor and pulsed repeatedly until I had very small pieces of almond. I spooned that, a little at a time, into a strainer and strained the fine flour into a bowl.
If you decide to do this yourself, just be sure to pulse the processor, or run it for short periods of time, so you don’t end up with almond meal – a wetter, stickier product than the flour.
I still had little bits of almond left over, and I ended up adding them to the walnuts in the Baklava I was also making.
For now, though, back to the tart.
Next up – making the almond cream.
I’ve got granulated sugar, corn starch, butter, vanilla, an egg, almond flour, and all purpose flour.
First, I processed the butter and sugar until they were – per Dorie’s recipe - “smooth and satiny.”
Next in – the almond flour.
And then the flour and cornstarch…
And, finally, the vanilla.
When the almond cream was nice and smooth, I scraped it into a bowl, covered it with plastic, and stuck it in the fridge.
Time to partially bake the tart crust.
I’ll say this right now – I was lazy here.
I should have just pressed the dough into a tart pan when I made it. But no, I was still thinking maybe I’d make a bunch of mini-tarts, so I thought I’d roll out the dough instead. But then, when it was time to pre-bake it, I ended up dumping the chilled dough into the pan, breaking it up into bits, and pressing it in place. Mostly.
Nope, it’s not pretty.
But I figured most of it would be covered anyway.
Yes, this is terrible of me, and I would certainly not recommend you do it. Unless you’re trying to do too many things at once, in which case you are allowed.
Anyway, I baked it for about twenty minutes, and let it cool.
A bit later, I was ready to assemble and bake the tart.
First – the almond cream.
And then the clementine sections.
I thought it looked pretty.
I baked it for fifty minutes, and it smelled really, really good.
I know Dorie recommends eating this the day you bake it, but, well, we didn’t.
I’m sorry, Dorie, but I was too busy stuffing my face with Baklava. I hope you understand.
Anyway, this morning I sliced the tart, took a bunch of pictures of it, and then finally had a taste.
It’s really, really delicious. The almond cream is sweet and kind of sticky/fluffy, and then you get little still-slightly-juicy bits of clementine in every bite. The crust – well, I love all kinds of pie and tart crusts, and this one is no exception. Tender and buttery and slightly sweet.
All in all a lovely dessert, perfect with a good cup of coffee or tea.
If you’re looking for the recipe, you can find it on pages 461-462 in Dorie Greenspan’s Around My French Table. So, if you haven’t already, go buy it.