ISO: Cranberry Orange Tart from Bon Apepitit

BON APPETIT'S CRANBERRY-ORANGE-APPLE TART

FOR THE FILLING:
2 lb navel oranges
1 lb apple, winesap, mcintosh, pippin or your choice, cored, peeled and cut into 1/2-inch pieces
1 (12 oz.) bag of fresh cranberries
1 1/4 cups sugar
1 cup golden raisins
1 tsp ground cinnamon
1/2 cup fresh orange juice
1 Tbsp orange liqueur
1 Tbsp freshly grated orange rind

FOR CRUST (THE DOUGH ALSO MAKES COOKIES):
2 1/4 cups flour
1/3 cup almonds, slivered
1/4 cup sugar
1/2 tsp salt
1/4 cup sweet (unsalted) chilled raw organic butter, cut into pieces
1/4 tsp almond extract or pure vanilla extract
6 Tbsp ice water or more

FOR THE EGG GLAZE:
1 egg beaten with 1 tbsp. ice water

TO FINISH:
Powdered sugar for dusting
Vanilla ice cream or whipped cream

TO MAKE THE FILLING:
Grate enough peel from 1 orange to measure 1 tablespoon and reserve. Cut all peel and pith from oranges. Cut between membranes of oranges with small sharp knife to release segments. Cut segments into thirds; set aside.

Combine grated orange peel, apples, cranberries, sugar, raisins, orange juice and ground cinnamon in heavy large saucepan. Stir over medium heat until mixture comes to a boil. Reduce heat to medium-low and simmer until mixture thickens and leaves path on bottom of pan when spoon is drawn across, stirring occasionally, about 20 minutes. Remove saucepan from heat. Mix in Grand Marnier and orange segments.

Transfer filling to medium bowl. Press plastic wrap directly onto surface of filling; refrigerate until well chilled. Can be prepared 1 day ahead.

TO MAKE THE DOUGH FOR THE CRUST:
Blend flour, slivered almonds, sugar and salt in processor until almonds are finely ground. Add chilled unsalted butter and blend in using 10 on/off turns. Add almond extract. With machine running add 6 tablespoons water and process just until moist clumps form, adding more water by tablespoons if dough is too dry. Gather dough together.

Form 1/4 of dough into ball; flatten to disk. Form remainder of dough into ball; flatten to disk. Wrap both disks in plastic and refrigerate until firm, about 20 minutes. (Dough can be prepared 1 day ahead. Keep refrigerated. Before continuing, let dough stand at room temperature until slightly softened.)

TO MAKE THE TART:
Roll out larger dough disk on lightly floured surface to 1/8-inch-thick round. Transfer dough to 11-inch-diameter tart pan with removable bottom. Gently press dough into place. Trim edges. Freeze crust until firm, about 20 minutes.

Position rack in center of oven and preheat to 400 degrees F. Line crust with foil. Fill with beans or pie weights.

Bake crust 20 minutes. Remove beans and foil and bake crust until golden, about 10 minutes. Brush egg glaze over inside of crust. Bake crust 1 minute. Transfer to rack and cool completely

Spread 3 1/2 cups filling into cooled crust and refrigerate.

To serve, dust with powdered sugar and serve with vanilla ice cream on the side or top each serving with whipped cream.

Makes 10-12 servings
Source: Bon Appetit