Caramelized Orange Tart with Blackberry Puree
| Yield: | 12 Servings |
| Categories: |
| CRUST | ||
| 1 1/2 | c | All purpose flour; (plus 3 tablespoons) |
| 1/2 | c | Powdered sugar |
| 1/4 | ts | Salt |
| 1/2 | c | Unsalted butter; (plus 3 tablespoons), chilled cut into 1/2 inch pieces |
| 1 | lg | Egg; beaten to blend |
| 2 | ts | Ice water; (about) |
| FILLING | ||
| 4 | lg | Eggs |
| 1 | c | Sugar |
| 1/2 | c | Orange juice |
| 2 | tb | Fresh lemon juice |
| 2 | ts | Orange peel; grated |
| 1/4 | c | Whipping cream |
| 2 | tb | Powdered sugar |
| BLACKBERRY PUREE | ||
| 16 | oz | Frozen unsweetened blackberries; thawed |
| 6 | tb | Sugar |
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