1 orange, juice and zest
1 3/4 c flour
1/2 c confectioners’ sugar
12 tbsp unsalted butter
1 ts kosher salt
1/ 4 c superfine sugar
1/ 4 c dark brown sugar
1/ 4 c orange blossom honey or other
1 c heavy cream
1 c toasted sliced almonds
1/2 c toasted chopped walnuts
1/2 c toasted chopped hazelnuts
1 c diced candied orange peels
4 oz bittersweet chocolate
Zest the orange and extract the juice. Line the bottom of a rectangular or a IO-inch round tart pan with buttered parchment paper. Pulse the flour, the confectioners’ sugar, salt, butter, orange zest and 2 tbs orange juice until it starts to form a ball. Pat the dough into the pan. Chill the crust for an hour. Heat the oven to 375° F.
In a heavy-bottomed sauce pan, mix together the sugar, brown sugar, honey, 2 tbs orange juice. Allow them to melt over medium heat. Cook 5-7 minutes until the mixture caramelizes. Add the cream and cook at low boil for IO min. until it starts to thicken. Stir in the nuts and the orange peel and spread the filling into the tart pan. Bake for 30 minutes, then lower the temperature to 350° F and continue for another 15 minutes or until the crust is richly browned. Cool completely and transfer the tart to a platter or cutting board.
Melt the chocolate in a water bath or in the microwave. Drizzle over the tart with Pollock in mind. Chill for 20 minutes and keep at room temperature.