Orange Tart with Orange Cream and Pistachios

[Guest guest]

Orange Tart with Orange Cream and Pistachios

 

1 frozen puff pastry sheet

(from a 17 1/4-oz package), thawed but kept chilled

1 large egg, lightly

beaten

2 tablespoons granulated sugar

11 navel oranges

8 oz cream

cheese, softened

1/4 cup confectioners sugar

1/2 teaspoon vanilla

1/8

teaspoon salt

2 tablespoons shelled salted roasted pistachios (not dyed red),

chopped

 

Preheat oven to 425°F.

 

Unfold pastry sheet on a lightly

floured surface and roll out pastry with a

floured rolling pin into a 12-inch

square. Brush off excess flour from top and

bottom of square and from work

surface. Trim a 3/4-inch-wide strip from all

sides of square and reserve. Put

pastry square on a baking sheet and prick all

over with a fork. Brush pastry

square with some of egg and arrange 1 strip on

each edge of pastry square,

overlapping strips at corners, to form a raised edge

around pastry, and trim

overhang. Brush strips with some of egg, then sprinkle

pastry evenly with

granulated sugar. Bake in middle of oven until golden brown,

15 to 17

minutes. Carefully slide pastry from baking sheet to a rack to cool,

then

gently flatten inner part of pastry with your palm if very

puffed.

 

Squeeze 2 tablespoons juice from 1 orange.

 

Cut peel,

including all white pith, from remaining 10 oranges with a sharp

paring knife

and cut each orange crosswise into 1/4-inch-thick slices. Arrange

slices in 1

layer between paper towels to drain briefly.

 

Whisk together cream cheese,

confectioners sugar, vanilla, salt, and orange

juice and spread evenly over

center of pastry, spreading it to raised edges.

 

Arrange oranges,

overlapping, on pastry and sprinkle with pistachios.