Three Orange Tart with Epic Ales’ Solar Trans AmplifierBy Beer for Dessert
- Recipe TypeDessert
- Prep TimeOranges will need to marinate for a few days.
Bri, author of the amazingly delicious blog Beer for Dessert, creates a beautiful tart that happens to include one of her current favorite beers: Solar Trans Amplifier by Epic Ales in Seattle, Wash.
- Oranges Marinated in Solar Trans Amplifier and Honey 3 cara cara oranges
- 3 navel oranges
- 3 blood oranges
- 1/3 cup (100 g) orange blossom honey
- 2 1/3 cup (600 ml) Solar Trans Amplifier (STA) by Epic Ales Pâte Sucrée (tart crust)
- Enough for one 8-inch tart shell. 1 1/3 cup (8 oz) pastry flour
- 1/4 cup (2 oz) granulated sugar
- 10 Tbsp + 2 tsp (5.3 oz) butter
- 1 egg yolk
- 2 tsp (0.3 oz) heavy cream Brown Butter Custard (tart filling) This makes enough to fill one 9-inch tart shell.
- 1 1/2 sticks (6 oz) butter
- 3 eggs
- 3/4 cup + 2 Tbsp (7 oz) granulated sugar
- 1/3 cup (1.75 oz) AP flour
- 1 1/2 tsp vanilla extract
- Oranges Marinated in Solar Trans Amplifier and Honey
- A few days head of time: Combine the honey and STA in a small sauce pan and bring to a simmer to dissolve the honey.
- Supreme your oranges. This is a fancy way of saying, “cut the segments out.” There are a few ways to do this. First chop off the top and bottom of the orange and then carefully cut away the peel. To remove the segments, I like to use my chef’s knife and do it while holding the orange in my left (non-dominant) hand, but if you don’t feel comfortable feel free to do it on the cutting board.
- Divide the orange segments into three glass jars and pour the STA and honey mixture over them (divide this evenly as well). Marinate for a few days (I marinated mine for a week).
- When you’re ready to make the tart you’ll need some pâte sucrée (see below). Make a 9-inch tart shell (I used my fancy fluted mold, but a tart ring will work just as well).
- Pâte Sucrée
- Put the flour and sugar into the bowl of your stand mixer fitted with the paddle attachment and turn it on low speed. Chop the butter into 1/2-inch cubes and add it into the mixing bowl with the motor running.
- While this is combining, whisk together the heavy cream and the egg yolk with a fork until combined. Once the mixture in the stand mixer starts to come together (it will reach a cornmeal-like stage first), pour in the yolk and cream and mix until a stiff dough forms. Store in the refrigerator wrapped in plastic for at least one hour before rolling out and lining your tart ring. I used an 8-inch diameter ring.
Brown Butter Custard (tart filling)
- Blind bake your tart shell for 10 to 15 minutes at 350°F.
- Brown the butter in a saucepan over high heat. While it is browning, whisk together the eggs, sugar, flour, and vanilla in a bowl.
- Once the butter is browned, dump it into the egg mixture (carefully, it is very hot and the mixture will bubble up, so make sure your bowl is heat resistant and quite large). Whisk it together carefully and quickly.
- Pour into your blind baked tart shell and bake at 350°F for 40 to 50 minutes. The custard is done when the top is crispy and set.
- This filling can be made ahead of time and kept in the fridge. However, it is harder to spread easily in the tart shell once it is chilled.
- Assembling the Finished Tart
Spread a layer of Solar Trans Amplifier Marmalade on top of the cooled tart. Strain your marinated orange segments and arrange them on top of the marmalade. For an extra shiny tart, you can warm some marmalade (thinned with the marinating liquid) and brush it on top of the orange segments.
Bri, author of Beer for Dessert has a B.S. in Geography and Meteorology from Arizona State University and an M.S. in Atmospheric Science from the University of Washington. She left the world of science research and academia to obtain her most relevant educational degree: an A.A.S. in Specialty Desserts and Breads from Seattle Culinary Academy. Currently, she work at a bakery in Seattle called T.M. Dessert Works.