Crostata all'Arancia (Orange Tart)

Steps

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1. 1
   Make the pastry: combine tipo 00 flour, powdered sugar, and cold butter in a bowl. Rub the butter and flour together with your fingertips until the mixture resembles coarse breadcrumbs. Add a pinch of salt.
   ▶ ≈0:30
2. 2
   Lightly beat one egg and add it to the flour mixture. Continue mixing until a smooth, soft dough forms.
   ▶ ≈1:26
3. 3
   Place the dough between two sheets of parchment paper and gently roll it flat. Wrap and refrigerate for at least 30 minutes until firm.
   ▶ ≈2:03
4. 4
   Fit the chilled pastry into a removable-bottom tart pan. Prick the base with a fork to prevent puffing. Cover with parchment paper and fill with baking beans or rice.
   ▶ ≈3:15
5. 5
   Bake at 200°C for about 20 minutes on the lower oven rack. Remove the beans and parchment, then bake for another 15 minutes until lightly golden.
   ▶ ≈4:50
6. 6
   Prepare the filling: squeeze enough oranges to yield 250 g of juice. Pour the juice into a pot and heat it.
   ▶ ≈5:10
7. 7
   In a bowl, whisk together powdered sugar, egg yolks, and cornstarch. When the orange juice begins to simmer, slowly pour it into the egg mixture while stirring to temper the yolks.
   ▶ ≈5:52
8. 8
   Pour the mixture back into the pot. Add the orange zest and cinnamon. If desired, add red food coloring for a brighter orange hue. Heat over medium heat, stirring constantly until thickened.
   ▶ ≈6:37
9. 9
   Soak the gelatin sheets in cold water to soften. Once the filling has cooled slightly, squeeze the softened gelatin dry and stir it in along with the butter. Mix thoroughly until the gelatin is fully dissolved.
   ▶ ≈8:09
10. 10
    Allow the filling to cool to warm, then pour it into the cooled pastry shell. Refrigerate for at least 3 hours, or preferably overnight, until the filling is set and firm.
    ▶ ≈9:18
11. 11
    Remove the orange tart from the refrigerator. If desired, decorate the top with candied orange peel, fresh orange slices, or whipped cream. Slice and serve.
    ▶ ≈10:19