The recipe call for the oranges to be "supremed," or cut into segments minus the membranes. These oranges were very small, though, and being navel oranges the segments were very twisty and irregular. Had I supremed the fruits, I would have needed at least a dozen oranges. Instead, I just cut these five oranges into thin slices. The oranges are left to dry for a few hours, so I did these earlier on in the day and let them sit out on paper towels.
I did end up buying one "fancy" ingredient for the tart. Almond flour has been popping up in more and more recipes I've been trying. I usually just grind up my almonds in the food processor and call it good. And really, it usually is just fine. However, the last time I made french macarons, which of course was for a fancy baby shower, the nuts came out too lumpy and caused me no end of trouble. So, I finally broke down and bought Bob's Red Mill Almond Flour. This stuff is powdery, light, fluffy, and wonderful. Should have done this years ago. The price difference wasn't too much, about another 50% more, and those few dollars are dollars I'd gladly give up for the improvement in texture.
The almond pastry cream recipe was absolutely delicious. I could have eaten the whole lot of it with a spoon and been on cloud nine. Better than ice cream, and no ice cream brain freeze, either!
The recipe for the pate brisee, however, was a total bust. I'll stick to my tried-and-true Nick Malgieri pate brisee recipe if I make this again. Dorie's recipe kept cracking as I tried to roll it out, refused to hang together when I lifted it to put in the pan, and just wasn't as tasty overall as my go-to recipe.
After multiple patches and much cursing, it did end up baking just fine.
Oops. Despite the heavy browning, the tart still tasted pretty nice.
However, I think next time I'll just make the cream and surreptitiously eat it all myself.