28 years ago four women each had their first child within a five week span. One of those babies will have her first child in two months. The three boys, errr… men aren’t there yet, following Daphne as they did growing up. This afternoon we’re hosting a baby shower. All that stuff about time and change goes without saying.

The guests have various dietary restrictions, gluten free and dairy free among them. One had a request: a clementine tart I’d made years ago. At least I hope it’s the “pie” she’s talking about.

Clementine Tart (an homage to the 1980’s and Martha Stewart) one 10″ tart

TART CRUST INGREDIENTS:

7 tablespoons (3.5 oz.) coconut oil, room temperature

1 1/4 cup GF flour mix (yours, ours, or Trader Joe’s)

1/2 teaspoon xantham gum

1/8 teaspoon sea salt

1 1/2 tablespoons sugar

1 tablespoon almond butter

1 egg yolk beaten with 2 tablespoons ice water (kept cold)

DIRECTIONS:

1. Combine the dry ingredients in a food processor. Pulse a few times to blend.

2. Add the coconut oil in several dollops and pulse again to distribute evenly.

3. Add the almond butter and egg yolk/water mixture and blend until the dough comes forms 3-4 large clumps that when pressed would hold together in a ball. (Too wet, add a little more GF flour – too dry, add a few sprinkles of ice water.)

4. Gather the dough in to a ball, flatten slightly and refrigerate for at least an hour or over night. At this point the dough can be frozen for up to a month.

5. When ready to use, cut the dough into 1/2 inch slices. Evenly space the slices around the bottom of a 10″ tart pan with a removable bottom that has been lightly greased. Pieces will vary in size and there will be some crumbly bits. Firmly pat the dough into place, creating an even layer that covers the entire surface and distributing dough up the edges. Chill/rest in the refrigerator for 20- 30 minutes or.

6. Preheat the oven to 375F. Bake the tart shell for 15 minutes. Set aside to cool.

GLAZED CLEMENTINE INGREDIENTS:

1 cup fresh squeezed orange juice

1/2 cup fresh squeezed lemon juice

1 1/2 cups sugar

10 – 12 clementine (or 8-10 navel oranges)

DIRECTIONS:

1. Combine the juices and sugar in a large stainless steel pan, bring to a boil, and simmer for 20 minutes. While this is simmering:

2. Peel the clementines and cut into 1/4 inch slices, removing any seeds.

3. Gently place the sliced fruit into the simmering citrus syrup and cook for a few minutes until the clementines begin to get translucent. This is best done in single or double layer batches to prevent the slices on the bottom from cooking so much that they begin to fall apart. Remove the slices with a slotted spoon and let drain on a rack.

4. Boil the reserved syrup for 5 – 10 minutes, perhaps longer, until it is thick enough to use as a glaze. Set aside.

ALMOND FILLING INGREDIENTS:

1 egg, room temperature

1 egg yolk, room temperature

1/2 cup sugar

1 pinch sea salt

2 ounces coconut oil

2/3 cup ground almonds

1/4 cup Grand Marnier

1/4 teaspoon almond extract (optional)

DIRECTIONS:

1.  Beat the egg, yolk, and sugar until light and creamy.

2. Add the ground almonds and salt. Mix until blended.

3. Add the coconut oil. Beat until blended.

4. Add the Grand Marnier and almond extract. Beat until blended, scraping down as needed.

5. Pour the almond filling batter into the prepared crust and bake at 375 for 10 minutes. Cool to room temperature before adding the clementines.

TO ASSEMBLE THE TART:

1. Spoon a little of the reserved orange glaze over the cooled almond filling.

2. Cut the orange slices in quarters and lay decoratively on the tart working from the outside in, overlapping by 1/3 – 1/2 as you go.

3. Spoon the remaining glaze over the oranges. Note: if you don’t have enough glaze, melted apricot jam will work.

4. Push the tart (bottom) up through the side of the pan and transfer to a flat plate using a large metal spatula. Alternately you can serve the tart off the bottom of the pan.