Citrus Tart
Serves: 2
Callie Medhurst
1 January 1970
Based on User reviews:
46
Spice
43
Sweetness
51
Sourness
38
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 large
Egg (separated)1 tbsp
Milk1.25 cups
All-Purpose Flour (plus 2 tablespoons)1.5 cups
Sugar1 tsp
Salt4 large
Egg1 cup
Orange Juice (fresh)1 cup
Lemon Juice (fresh)1 cup
Heavy CreamDirections:
1
Make tart shell: Lightly beat yolk with milk in a small bowl (reserve white for egg wash)
2
Pulse together flour, sugar, and salt in a food processor
3
Add butter and pulse until mixture resembles coarse meal with some roughly pea-size butter lumps
4
Add yolk mixture and pulse just until dough begins to gather into a ball
5
Press dough into a ball, then flatten into a 6-inch disk
6
Chill, wrapped in plastic wrap, at least 1 hour
7
Put oven rack in middle position and preheat oven to 350°F
8
Let dough soften slightly at room temperature before rolling out, about 20 minutes
9
Roll out dough between sheets of plastic wrap into a 12-inch round
10
Discard top sheet and invert dough into tart pan (discard remaining plastic wrap)
11
Fit dough into pan, pushing edge of dough to 1/8 inch above rim
12
Trim dough and save scraps to repair any cracks in partially baked shell
13
Freeze shell until firm, about 10 minutes
14
Line shell with parchment paper or foil and fill with pie weights
15
Bake until edge is golden and bottom is set, about 20 minutes, then carefully remove pie weights and parchment (or foil; gently prick any bubbles with a fork to release air) and bake until bottom is pale golden, 10 to 15 minutes more
16
Quickly repair any cracks in shell with scraps, then immediately brush hot pastry all over with some egg white
17
Leave oven on
18
Lightly beat yolk with milk in a small bowl (reserve white for egg wash)
19
Pulse together flour, sugar, and salt in a food processor
20
Add butter and pulse until mixture resembles coarse meal with some roughly pea-size butter lumps
21
Add yolk mixture and pulse just until dough begins to gather into a ball
22
Press dough into a ball, then flatten into a 6-inch disk
23
Chill, wrapped in plastic wrap, at least 1 hour
24
Put oven rack in middle position and preheat oven to 350°F
25
Let dough soften slightly at room temperature before rolling out, about 20 minutes
26
Roll out dough between sheets of plastic wrap into a 12-inch round
27
Discard top sheet and invert dough into tart pan (discard remaining plastic wrap)
28
Fit dough into pan, pushing edge of dough to 1/8 inch above rim
29
Trim dough and save scraps to repair any cracks in partially baked shell
30
Freeze shell until firm, about 10 minutes
31
Line shell with parchment paper or foil and fill with pie weights
32
Bake until edge is golden and bottom is set, about 20 minutes, then carefully remove pie weights and parchment (or foil; gently prick any bubbles with a fork to release air) and bake until bottom is pale golden, 10 to 15 minutes more
33
Quickly repair any cracks in shell with scraps, then immediately brush hot pastry all over with some egg white
34
Leave oven on
35
Make filling and bake tart: Whisk together all filling ingredients until combined well
36
Put tart shell (in tart pan) on a baking sheet and transfer to oven
37
Carefully pour filling into shell and put a pie shield or foil strips over rim of pastry to prevent burning
38
Bake tart until filling is barely set but trembles slightly in center when gently shaken, 20 to 25 minutes
39
Cool completely in pan on a rack, about 45 minutes
40
(Filling will continue to set as it cools
41
) Whisk together all filling ingredients until combined well
42
Put tart shell (in tart pan) on a baking sheet and transfer to oven
43
Carefully pour filling into shell and put a pie shield or foil strips over rim of pastry to prevent burning
44
Bake tart until filling is barely set but trembles slightly in center when gently shaken, 20 to 25 minutes
45
Cool completely in pan on a rack, about 45 minutes
46
(Filling will continue to set as it cools)