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Recipe developer and author of the upcoming The Book on Pie Erin McDowell knows a thing or two about pies and tarts. So while these orange and chocolate brioche tarts don’t look like traditional tarts, we trust her when she says they are, in fact, tarts.
“People think that a pie or tart has to have pie or tart crust,” McDowell tells us. “It does not! Anything that has a crust is a pie! I’m dropping some real truth here. With that in mind, I love to use brioche dough to make tarts.”
With these cuties, we used blood oranges because they’re so pretty, but McDowell assures “you can use any kind of oranges: Cara Cara, navel, mandarin, really anything goes.” You can peel the oranges if you don’t like bitter flavors, but since they’re such thin slices, feel free to leave the rinds on because, as McDowell says, “the bitterness goes well with the chocolate. The bottom of the brioche gets crisp like a pie or tart crust, but it’s also chewier and doughier on the top, which I love.”
Proof that anything can be pie if you have the right mindset.
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