Title: Caramelized orange tart with blackberry puree
 Categories: None
      Yield: 12 Servings
 
---------------------------CRUST--------------------------------
  1 1/2 c  All purpose flour; (plus 3
           -tablespoons)
    1/2 c  Powdered sugar
    1/4 ts Salt
    1/2 c  Unsalted butter; (plus 3
           -tablespoons), chilled cut
           -into 1/2 inch pieces
      1 lg Egg; beaten to blend
      2 ts Ice water; (about)

--------------------------FILLING-------------------------------
      4 lg Eggs
      1 c  Sugar
    1/2 c  Orange juice
      2 tb Fresh lemon juice
      2 ts Orange peel; grated
    1/4 c  Whipping cream
      2 tb Powdered sugar

MMMMM----------------------BLACKBERRY PUREE---------------------------
     16 oz Frozen unsweetened
           -blackberries; thawed
      6 tb Sugar
 
  For Crust: Mix flour, powdered sugar and salt in processor. Add
  butter and cut in using on/off turns until mixture resembles coarse
  meal. Mix in beaten egg. Mix in enough ice water by teaspoonfuls to
  form moist clumps. Gather dough into ball; flatten into disk. Wrap in
  plastic; refrigerate at least 30 minutes. (Can be made 1 day ahead.
  Keep chilled. Soften slightly at room temperature before rolling out.)
  
  Roll out dough on floured surface to 14-inch round. Roll up dough on
  rolling pin; transfer to 11 inch diameter tart pan with removable
  bottom. Trim dough to 1 inch overhang. Fold in overhang to form
  double-thick sides extending 1/4 inch above sides of pan, pressing to
  adhere. Pierce crust with fork in several places. Freeze crust 30
  minutes.
  
  Preheat oven to 375øF. Bake crust until set and light golden,
  piercing with fork if crust bubbles, about 18 minutes. Cool
  completely.
  
  For Filling: Blend eggs and next 4 ingredients in processor. Add
  cream and blend until smooth. Pour into cooled crust. Bake tart until
  filling is set, about 25 minutes. Cool. (Can be made 1 day ahead.
  Cover and refrigerate.)
  
  Preheat broiler. To make foil cover to protect crust edges during
  broiling, cut out 12-inch round of foil. Cut out center of foil,
  leaving 2-inch-wide circle. Place foil circle atop tart, covering
  crust edges. Dust center of tart with powdered sugar. Broil tart
  until sugar melts and is golden, watching closely and rotating tart
  for even broiling, about 1 minute.
  
  Transfer pan to rack. Remove foil circle. Cool tart at least 30
  minutes. Remove pan sides. Serve tart slightly warm or at room
  temperature with Blackberry Puree.
  
  For Puree: Puree berries and sugar in processor. Strain through fine
  sieve; discard seeds. (Can be made 1 day ahead. Cover; chill.)