Minneola Orange Almond Cream Crostata
This ray of sunshine crostata is to celebrate my dessert friend Thuy who is visiting me from Florida! I haven't seen her for over a year and I love our visits. Lots of laughs, food and so much wine. I have to say, today was a warm rainy February and I am convinced she brought it with her from Florida!😉 In celebration of her recent birthday, a girls night out of Sushi, wine and back for a special dessert. This Orange Almond Cream Crostata is made with Minneola oranges. They are juicy and tart and a flavour combination of grapefruit and mandarin. Some sweetness with a punch of Vitamin C for the winter blues! Since it is a tart for two, I used a 5' inch springform pan and reduced the Almond Cream and Crostata recipe to half. Add two eggs for the crostata.
Honey Candied Oranges
1/2 cup sugar
1 cup water
1/2 cup freshly squeezed minneola orange juice
1 Minneola Orange, cut into 1/4 inch thin slices
1/2 cup quality honey
1 cup unsalted butter
1 cup sugar
2 cup ground almonds
5 tbsp. all-purpose flour
2 ¾ cup “00” Farina flour
¼ cup sugar
1 pkg. (16 g) Bertolini Lievito Vaniglinato
Pinch of salt
Zest of one lemon
¼ cup unsalted butter, cold
Zest of one minneola orange
1/2 cup orange marmalade
icing sugar for dusting (optional)
To make the candied oranges: In a large deep frying pan over medium heat, add the sugar, water and orange juice. Stir until sugar has dissolved. Add the orange slices and simmer for 20 minutes until softened. Add honey and simmer for an additional 15 minutes until oranges have candied and liquid has thickened into a syrup. Remove oranges slices and place on parchment paper and reserve syrup.
To make the almond cream: Beat butter until creamy. Add sugar and beat well. Add ground almonds and beat until well blended. Mix in flour and beat in eggs one at a time. Place in the refrigerator until you prepare the crostata pastry.
To make crostata: Preheat oven to 350 F. Grease a 12.5 inch non-stick springform pan with removable bottom. In a large bowl, add 2 ½ cup flour, sugar, lievito vaniginato, salt and orange zest. Mix well with your hands. Cut in cold butter until mixture resembles coarse crumbs. Add eggs and mix again with your hands. Transfer pastry to a floured surface and knead for a few minutes until smooth. If sticky, add a bit of the extra flour. Using a rolling pin, roll out pastry to1/4 inch thick, large enough to cover pan size. Transfer the pastry carefully to the greased pan. Gently press down on pastry on the bottom and up the sides of the pan and ensure the pan is evenly covered.
Add almond cream to pastry and spread out evenly. Bake for 35 -40 minutes until crostata is golden brown and almond cream is firm.
While crostata is still warm, with a small skewer, make 10 -12 holes in the almond cream. Gently pour 4 tbsps. of the reserved syrup ensuring you go over all the holes to soak in.
Using a pastry brush, carefully glaze the top of the almond cream with the marmalade.
Place the orange slices top of the crostata and dust with icing sugar if desired. Serve at room temperature.
SERVINGS 8-10| PREP & COOK TIME 1 hour 15 minutes