sunday sweets: fresh orange and yogurt tart

the goods:

1/2 cup raw almonds
1/4 cup granulated sugar
1 cup all-purpose flour
6 tablespoons unsalted butter
2 teaspoons powdered gelatin (from a 1/4-ounce packet)
1/2 cup half-and-half
1 and 1/2 cups Greek yogurt (2%)
1/4 cup packed light-brown sugar
3 medium navel oranges

In a food processor, pulse almonds, granulated sugar, and 1/2 teaspoon salt until finely ground. Add flour;pulse to combine. Add butter and pulse until mixture is crumbly and holds together when squeezed.

Press crumbs into bottom and up sides of an 8-inch fluted tart pan with removable bottom. Freeze 15 minutes.

Preheat oven to 350 degrees. Place tart pan on a rimmed baking sheet and bake until crust is golden brown and set, 30 to 35 minutes. Let cool on a wire rack 10 minutes, then remove tart ring and let cool completely.

In a small bowl, sprinkle gelatin over 2 tablespoons cold water and let stand 5 minutes. In a small saucepan, warm half-and-half over medium. When it begins to steam, add gelatin mixture and stir until dissolved, about 1 minute.

In a medium bowl, whisk together yogurt, brown sugar, and a pinch of salt. Stir warm half-and-half mixture into yogurt mixture. Pour filling into cooled tart shell and refrigerate until set, 2 hours (or up to 1 day).

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 rounds and remove any seeds.