“But frost, like the crystallized dreams of autumn, began to coat the clearing with its sugar glaze.”
—VICTORIA STEELE LOGUE
THE Recipes
Orange-Chocolate-Caramel Tart p.89
Makes 1 (10-inch) tart
2 cups all-purpose flour
¼ cup sugar
¼ cup finely ground toasted almonds
¼ teaspoon salt
6 tablespoons cold unsalted butter, cut into cubes
¼ cup ice water
8 ounces dark chocolate, melted
3 cups Orange-Scented Mousse (recipe follows)
Caramel-Orange Slices (recipe follows)
1. In the work bowl of a food processor, pulse flour, sugar, almonds, and salt for 30 seconds, or until well blended. Add butter, and pulse until mixture resembles coarse crumbs. With processor running, slowly pour water through spout. Pulse until dough comes together, adding more water by teaspoonfuls, if necessary.
2. Shape into a disk, wrap in plastic wrap, and refrigerate for at least 2 hours.
Preheat oven to 350°. On a lightly floured surface, roll
