This tart embodies everything I love about French cooking; French pastries in particular. It has a buttery, flaky shortbread crust, a pastry-cream/frangipane-type filling using my favorite nut, the almond, and it showcases a simple fruit that takes center stage like it was born for it. I'm not sure mine would make the pastry shop window, but the flavor was incredible. The orange is unusual and that's why I love it so much. Anything a little bit different catches my eye and I have to try it.
The most time-consuming part of this tart is the peeling and segmenting of the oranges. I had some leftover so I used them as a garnish (since the filling swallowed up my carefully-placed fruit). I might put more of them in the actual tart next time.
Leaving the orange pieces out to dry intensified their flavor and when baked, reminded me a bit of marmalade. They were sweet and had a smidge of bitterness that went perfectly with the nutty filling.
I especially loved the edges near the crust that got a little chewy and sticky, like the corner piece of a lemon bar. The pastry crust got a little on the dark side for me....I'd bake it a few minutes less before pouring in the filling, but other than that, and the amount of time it took to assemble the whole dessert, I'm incredibly pleased with the end result. For more versions of this dessert, visit French Fridays with Dorie.