Sometimes things seem overwhelming, like what to do once you suddenly drop out of college, or how to approach that cat lady down the street without seeming creepy, or how to just come up with a perfect tart crust out of thin air. The truth is, these are fairly easy things to figure out. Flour and butter will help to jump start all of your goals.
It is actually quite easy to make a very successful pie or tart crust. Others may use food processors, pastry cutters, or even forks, but I am convinced that your fingers are the best tool for this job. Just take a few minutes and rub it all together.
The next step here is peel and slice your oranges, and drain them between layers of paper towels. You can also do this by laying them over a fine sieve and letting them drain.
Chill the crust, roll it out, arrange your seasonal citrus, and gently bring in the edges of the tart crust, pressing it together to hold in the fruit. Paint the crust with an egg wash, sprinkle the whole thing with sugar, and place it in the freezer for at least 4 hours (overnight would be best).
Once the tart is in the last few minutes of baking, sprinkle on a generous amount of walnuts and goat cheese. This is a simple recipe, done by simple steps. Natalie Okun may claim : “patience never melted my butter,” but once you actually start, it doesn’t take that long, and it’s not so bad.
Flaky Orange Tart with Walnuts and Goat Cheese
adapted from Food and Wine
1 cup all-purpose flour, plus more for dusting and rolling
1/4 cup sugar
1/4 tsp baking powder
1/4 tsp sea salt
1 stick (half-cup) of butter (not margarine!) cold, cut into pieces, plus extra tbsp butter
2 tbsp ice water
1 large egg yolk mixed with 2 tbsp water
- Fork together the 1 cup of flour with 1 tablespoon of the sugar and the baking powder and salt. With your fingers (or use food processor, pastry cutter, or fork), rub the stick of cold butter into the flour. Sprinkle the dough with the ice water and mix just until moistened crumbs form. Turn the crumbs out onto a work surface, knead once or twice and pat the pastry into a disk. Wrap the pastry in plastic and chill for 30 minutes.
- On a floured work surface, roll out the pastry to an 11-inch round, about 1/4 inch thick. Transfer the pastry to a parchment paper–lined flat cookie sheet (we used a pizza stone) and refrigerate for 15 minutes, or until chilled.
- Meanwhile, peel the oranges, removing all of the bitter white pith. Transfer the orange slices to a plate. Working over a sieve set over a bowl, cut in between the membranes of the remaining oranges, releasing the sections into the sieve (or you could put the layers of oranges between paper towels). Remove the pits and gently shake out as much juice as possible without mashing the sections; you will need 1 cup of sections.
- Arrange the orange sections on the pastry, leaving a 2-inch border all around. Sprinkle 2 tablespoons of the sugar over the oranges. Fold up the pastry over the oranges, leaving most of the oranges uncovered. Brush the pastry with the egg wash and sprinkle lightly with 1 tablespoon of the sugar. Freeze the tart until solid, at least 4 hours or preferably overnight.
- Preheat the oven to 375° and position a rack in the center. Bake the tart directly from the freezer for 1 hour and 15 minutes, until the fruit is bubbling and the pastry is deeply browned. Carefully slide the parchment paper onto the rack and let the tart cool completely.