Candied Orange Peel (optional):
Preheat oven to 350 degree F. In a small bowl, stir together flour, baking powder, and salt; set aside. In a large mixing bowl, beat butter with an electric mixer on medium speed for 30 seconds. Add almond paste, sugar, and vanilla; beat until smooth (about 2 minutes). Add eggs, one at a time, beating well after each addition. Add flour mixture and beat just until combined. Spoon batter into unbaked pastry shell. Spread filling to edges.
Bake in the preheated oven for 30 to 35 minutes or until filling is puffed and golden brown. Cool completely in pan on a wire rack.
In a medium bowl, stir together orange juice, honey, and, if desired, orange liqueur. Add fruit and stir to combine. Let fruit stand for up to 1 hour.
To serve, remove sides of tart pan. Spoon fruit mixture over tart. If desired, serve with whipped cream and top with Candied Orange Peel.
In a medium bowl, stir together 1-1/4 cups all-purpose flour and 1/4 cup sugar. Using a pastry blender, cut in 1/2 cup cold butter until pieces are the size of small peas. In a small bowl, stir together 1 beaten egg yolk and 1 tablespoon water. Gradually stir egg yolk mixture into flour mixture. Using your fingers, gently knead the dough just until the dough forms a ball. Wrap dough in plastic wrap and chill about 1 hour or until dough is easy to handle.
Candied Orange Peel: Remove the peel from 2 medium oranges with a vegetable peeler. Scrape away any soft, white part inside the peel. If white pith is left on, the peel will be bitter. Cut peel into strips. Wrap and refrigerate peeled fruit for another use. Combine 1-1/3 cups sugar and 1/3 cup water in a 2-quart saucepan. Cover and bring to boiling. Add orange peel strips. Return to boiling, stirring constantly to dissolve sugar. Reduce heat. Cook, uncovered, over medium-low heat. Mixture should boil at a moderate, steady rate over entire surface. Cook, stirring occasionally, for 15 minutes or until peel is almost translucent. Using a slotted spoon, remove peel from syrup, allowing it to drain. Transfer peel to a wire rack set over waxed paper. Set cooked peel aside until cool enough to handle but still warm and slightly sticky. Roll peel in additional sugar to coat. Continue drying on the rack for 1 to 2 hours.
Time to Prepare: ***3 hours, but only because of the peel- actual prep time is about 40 mins
Nutritional Information: calories: 448; total fat: 25g; saturated fat: 10g; cholesterol: 153mg; sodium: 211mg; carbohydrate: 50g; fiber: 3g; protein: 7g
Submitted By: Betsy
Original Source: I forget
The nutritional info is for 8 servings, but I served 12 people with this tart and it was plenty. Check the tart at about 25 minutes- the top will be nice and golden all over when it's done. It took less than the time alloted when I made it, but I was also using a 9" tart pan.