Fresh Orange Tart with Hazelnut Crust

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Orange filling:



For orange filling:

  1. Sprinkle gelatin over 1 tablespoon water in small bowl.
  2. Let stand 10 minutes to soften. Combine Sugar, 2 tablespoons orange peel, and lemon peel in medium metal bowl.
  3. Using fingertips, rub ingredients together until Sugar is moistened.
  4. Add eggs; whisk until smooth. Whisk in both juices.
  5. Place bowl over saucepan of simmering water (do not allow bottom of bowl to touch water);
  6. Whisk constantly until mixture thickens and thermometer inserted into mixture registers 180 °F, about 5 minutes. Remove from heat.
  7. Add gelatin mixture and stir until dissolved.
  8. Strain orange mixture into blender; let cool until thermometer inserted into mixture registers 140 °F, about 10 minutes.
  9. With blender running, add room-temperature butter 2 pieces at a time and process until blended.
  10. Continue blending 3 minutes longer.
  11. Transfer filling to bowl; mix in remaining 2 teaspoons orange peel.
  12. Cover and chill overnight.
  13. For crust:
  14. Butter 9-inch square tart pan with removable bottom.
  15. Finely grind flour, Sugar, nuts, and salt in processor.
  16. Add butter and cut in using on/off turns until mixture resembles coarse meal.
  17. Add egg yolk and blend in using on/off turns just until moist clumps form (do not allow dough to form ball). Press dough onto bottom and up sides of prepared pan (crust will be about 1/4 inch thick).
  18. Using thumb, press around sides to extend crust 1/4 inch above edge of pan. Chill 1 hour.
  19. Preheat oven to 375 °F. Bake crust until golden brown, about 20 minutes.
  20. Cool crust completely on rack. (Crust can be made 1 day ahead.
  21. Store airtight at room temperature.)
  22. Stir orange filling to loosen.
  23. Spoon enough chilled orange filling into crust to fill completely.
  24. Chill tart at least 1 hour and up to 4 hours.
  25. Garnish with candied blood orange slices.
  26. Drizzle oranges with some of syrup. Serve cold.