Wednesday, 23 March 2011

Fresh Orange and Yogurt Tart from Martha Stewart's Pies and Tarts

 Look at that! Doesn't it just make your mouth water? I made that!

A few things you may not have known about me and desserts:
1. I am much better at making dinner look pretty than dessert. I don't know why it is, but we all seem to be better at one or the other. Desserts are more difficult for me.
2. I would rather have pie than cake. Every time. Especially any pie that involves fruit. This extends right back to my childhood birthdays when, even then, I insisted on birthday pie. (And once I ate the candle - why won't anybody let me forget that?)

I was really excited to find that Martha had come out with a new book dedicated just to pies and tarts, and, while oranges still abound, I immediately made her Fresh Orange and Yogurt Tart. The nutty cookie crust holds the lightest of yogurty fillings, set with gelatin for a quivering bite of loveliness, and topped with a burst of fresh orange. Heavenly.

Martha Stewart's New Pies and Tarts
150 Recipes for Old-Fashioned and Modern Favorites

by Martha Stewart Living Magazine
Softcover, 352 pages

I used to get Martha's magazine, until I realized that I was only reading the food section. Now I keep up with the books instead. I am especially loving her new series that groups certain foods by category. The Cookies and Cupcakes books were a lot of fun, and the New Pies and Tarts has won my heart.

Martha has divided the 150 pie and tart recipes into styles:
Classic - such as Chocolate Cream Pie, Lattice-Top Blueberry Pie and Berries and Cream Tartlets
Free-form - such as Sun-Dried Strawberry Hand Pies, Apple Crumb Crostada, and Chocolate-Almond Tart with Fleur de Sel
Sleek - such as Caramelized Lemon Tart, Pumpkin Flans in Pastry Shells, and Crisp Coconut and Chocolate Pie
Dreamy - such as Butterscotch Praline Cream Pie, Apricot Chiffon Pie, and Frozen Chocolate-Peanut Butter Pie
Rustic - such as Ginger-Pear Hand Pies, Sweet Potato Soufflé Pie, and Cheddar-Crust Apple Pie
Layered - such as Chocolate-Espresso Tart, Rice Pudding Tartlets with Blood Oranges, and Rhubarb Tart with Lemon-Yogurt Mousse
Dainty - such as Cranberry Meringue Mini Pies, Port Caramel Chocolate Tartlets, and Lime Curd Tartlets in Meringue Shells
Artful - such as Dried-Fruit Star-Lattice Tart, Vanilla Bean-Pineapple Tart, and Pear-Cranberry Pie with Faux Lattice
Holiday - such as Gingerbread-Raspberry Snowflake Tart, Pumpkin Chocolate Spiderweb Tart, and Stars and Stripes Mini Pies
Savory - such as Swiss Chard and Goat Cheese Galette, Leek and Olive Tart, and Roasted Cauliflower Hand Pies

Seriously, there is a pie or tart for every occasion. I wonder how long it would take for me to make them all..?

Fresh Orange and Yogurt Tart
Martha Stewart's New Pies and Tarts, updated from her fan-favourite magazine version

For the crust:

1/2 cup whole raw almonds

1/4 cup granulated sugar

½ tsp coarse salt

1 cup all-purpose flour (spooned and leveled)

6 tablespoons (3/4 stick) cold, unsalted butter, cut into pieces

For the filling:

2 teaspoons powdered gelatin (from a 1/4-ounce packet)

2 tablespoon ice water

1/2 cup heavy cream

1 1/2 cups plain Greek-style yogurt

1/4 cup packed light-brown sugar

Pinch of coarse salt

3 medium navel oranges

1. Make the crust: In a food processor, pulse almonds, granulated sugar and 1/2 teaspoon salt until finely ground. Add flour; pulse to combine. Add butter and pulse until mixture is crumbly and holds together when squeezed. Press crumbs in bottom and up side of an 8-inch fluted tart pan with a removable bottom. Refrigerate of freeze until firm, about 30 minutes. (To store, cover and freeze, up to 1 month.)

2. Preheat oven to 350 degrees. Place tart pan on a rimmed baking sheet and bake until crust is golden brown and set, about 30 to 35 minutes. Let cool completely on a wire rack.

3. Make the filling: In a small bowl, sprinkle gelatin over the water and let stand 5 minutes. In a small saucepan, warm cream over medium heat. When it begins to steam, add gelatin mixture and stir until dissolved, about 1 minute. In a medium bowl, whisk together yogurt, brown sugar and pinch of salt. Stir warm half-and-half mixture into yogurt mixture. Pour filling into cooled tart shell and refrigerate until set, 2 hours (or, wrapped in plastic, up to 1 day).

4. With a sharp paring knife, slice off ends of oranges. Following curve of fruit, cut away peel, removing as much white pith as possible. Slice oranges into 1/4-inch-thick rounds and remove any seeds. Just before serving, arrange orange slices on top of tart.