The candied orange peel can be made up to 3 weeks ahead; store it with the cooking syrup in an airtight container in the refrigerator.

　　

Ingredients

Makes one 4 x 13 1/2-inch tart

　　3/4 cup (1 1/2 sticks) unsalted butter, melted, plus more for the pan

　　1 cup almonds, lightly toasted (4 1/2 ounces)

　　1 2/3 cups confectioners’ sugar, plus more for dusting

　　1/2 cup all-purpose flour

　　1/4 teaspoon salt

　　Finely grated zest of 1 orange

　　6 large egg whites, lightly beaten

　　Candied Orange Peel (recipe follows), for garnish

　　

Candied Orange Peel

3 oranges

　　1 cup sugar

　　(makes 1/2 cup)

　　

Step 1

Preheat the oven to 450°F. Brush the inside of a 4 × 13 1/2-inch tart pan that has a nonremovable bottom with melted butter; transfer to the freezer.

　　

Step 2

Using a food processor, pulse the almonds until finely ground. In a large bowl, combine the ground almonds, confectioners’ sugar, flour, salt, and orange zest. Add the egg whites, and whisk to combine. Slowly stir in the butter.

　　

Step 3

Remove the tart pan from the freezer. Pour the batter into the pan; place on a baking sheet. Bake until the dough just begins to rise, about 10 minutes. Reduce the oven heat to 400°F, and continue baking 7 to 8 minutes more, until the financier begins to brown. Turn off the oven, and let the cake stand in the oven until firm, about 10 minutes. Transfer the pan to a wire rack to cool completely.

　　

Step 4

Invert the financier onto the rack; reinvert, and slice into 6 pieces. Garnish the top with candied orange peel, and dust with confectioners’ sugar.

　　

Candied Orange Peel

Step 5

Using a citrus zester or vegetable peeler, shred long strips of orange peel.

　　

Step 6

Place the strips in a medium saucepan. Cover with cold water, and bring to a boil over medium heat. Drain; repeat 2 more times with fresh water.

　　

Step 7

Place the sugar in a clean saucepan with 1 1/2 cups water; stir to combine. Bring to a boil over medium heat, stirring occasionally, until the sugar has dissolved, about 3 minutes. Add the citrus strips to the boiling syrup; reduce heat, and simmer until the strips are translucent, about 12 minutes. Remove from heat; let the strips cool in the syrup, at least 1 hour. Remove from the syrup when ready to use.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.