A citrusy dessert can feel like a burst of sunshine on a wintry day. For this easy tart, a ground-almond crust is quickly pulsed in a food processor, then pressed in the pan and baked until golden brown. The no-bake filling, essentially yogurt thickened with gelatin, takes mere minutes to assemble before it is poured into the shell, chilled, and topped with thinly sliced oranges.

　　

Ingredients

Makes one 8-inch tart

　　

For the Crust

1/2 cup whole raw almonds

　　1/4 cup granulated sugar

　　1/2 teaspoon coarse salt

　　1 cup all-purpose flour

　　6 tablespoons cold unsalted butter, cut into pieces

　　

For the Filling

2 teaspoons unflavored powdered gelatin

　　2 tablespoons ice water

　　1/2 cup heavy cream

　　1 1/2 cups plain Greek-style yogurt

　　1/4 cup packed light brown sugar

　　Pinch of coarse salt

　　3 navel oranges

　　

Step 1

Make the crust: In a food processor, pulse almonds with granulated sugar and salt until finely ground. Add flour; pulse to combine. Add butter and pulse until combined. Press crumbs into bottom and up sides of an 8-inch fluted tart pan with a removable bottom. Refrigerate or freeze until firm, about 30 minutes.

　　

Step 2

Preheat oven to 350°F. Place tart pan on a rimmed baking sheet and bake until crust is golden brown and set, 30 to 35 minutes. Let cool completely on a wire rack.

　　

Step 3

Make the filling: In a small bowl, sprinkle gelatin over the water and let stand 5 minutes. In a small saucepan, warm cream over medium heat. When it begins to steam, add softened gelatin and stir until dissolved, about 1 minute. In a medium bowl, whisk together yogurt, brown sugar, and pinch of salt. Stir warm cream mixture into yogurt mixture. Pour filling into cooled tart shell and refrigerate until set, 2 hours or (wrapped in plastic) up to 1 day.

　　

Step 4

With a sharp paring knife, slice off ends of oranges. Following curve of fruit, cut away peel, removing as much white pith as possible. Slice oranges into 1/4-inch-thick rounds and remove any seeds. Just before serving, arrange orange slices on top of tart.

　　Martha Stewart's New Pies and Tarts