Blood Orange and Almond Tart

In a large bowl, combine the flours, 2 tablespoons of sugar, baking powder and salt. Add in 1 stick of the butter, cutting it into the flour mixture with a pastry cutter until the mixture resembles coarse meal. Sprinkle in 3 tablespoons of the ice water, stirring together with a fork, until the mixture is crumbly but just starts to come together. Add in another tablespoon of water if your mixture seems inordinately dry.

Knead the dough 2-3 times on a floured surface, then wrap in plastic wrap and chill for 30 minutes.

Meanwhile, peel the oranges: Cut the rind off, making sure to remove all of the bitter white pith. Thinly slice 2 of the oranges (cutting across the center) and remove the pits; set aside. With the other 4 oranges, carefully cut between the membranes to remove the individual segments (you will need about 1 cup of segments). Place the segments in a fine mesh strainer set over a bowl. Shake out the juice without smashing the segments. Set the segments aside. Reserve the juice for another use.

Roll the chilled pastry dough into an 11-inch round. Place onto a parchment-lined, rimmed baking sheet and chill in the refrigerator for an additional 15 minutes.

Arrange the orange segments in the center of the chilled pastry dough, leaving a 2-inch border. Sprinkle with 1 1/2 tablespoons of the sugar and 1 1/2 tablespoons of the almonds. Fold up the edges of the dough, folding it in towards the center but still leaving the center exposed.

Combine egg yolk and water in a small bowl and beat to combine. Brush the crust with the egg wash, and sprinkle with 1/2 tablespoon of the sugar.

Arrange the orange slices on the top of the tart, leaving a 1-inch border. Sprinkle with with remaining 1 tablespoon of sugar and 1/2 tablespoon of almonds.

Place into the freezer for at least 4 hours. Once frozen, tart can be wrapped in plastic and stored in the freezer for up to 2 weeks.

When ready to bake, preheat oven to 375 F. If it’s not already on the pan, place the tart on a parchment-lined baking sheet (preferably one with a rim to keep juices from going all over your oven … learn from my mistakes). Bake for about 1 hours and 15 minutes, or until deeply golden.

Remove pan from oven. Cool the tart on the sheet pan for 30 minutes, then transfer the parchment with the tart to a cooling rack to cool completely.

Adapted from Food and Wine.