Orange and Brown-Butter Tart

Ingredients

• 1 Tbs. orange liqueur, such as Cointreau
• 2 cups whole milk
• 3 large navel or blood oranges, or a combination
• ¼ tsp. pure vanilla extract
• ½ cup granulated sugar
• 2 large eggs
• 3 Tbs. cornstarch
• + 8 more ingredients
• • 3 Tbs. unsalted butter
  • 5 oz. (1-¼ cups) unbleached all-purpose flour
  • 1 Tbs. granulated sugar
  • Pinch of table salt
  • 5 oz. (10 Tbs.) cold unsalted butter, cut into small pieces
  • 1 tsp. finely grated orange zest
  • ½ cup orange marmalade
  • Pinch of kosher or table salt

In a food processor, pulse the flour, sugar, and salt a few times to combine. Add the butter and orange zest and pulse until the mixture resembles cornmeal, six to eight 1-second pulses. A teaspoon at a time, pulse in up to 1 Tbs. water until the dough just holds together in clumps. Press the dou...

View full recipe at Fine Cooking