| Total: | 5 hr |
| Prep: | 3 hr 30 min |
| Cook: | 1 hr 30 min |
| Yield: | 1 (10 1/2-inch) tart, 8 to 12 |
Ingredients
- 1 1/4 cups plus 2 tablespoons flour
- 1 tablespoon plus 1 teaspoon sugar
- 1/8 teaspoon salt
- 8 tablespoons cold unsalted butter, cut into small pieces
- 1 large egg yolk, beaten with 1 tablespoon milk
- 1 egg white, lightly beaten, reserved for baking
- 4 eggs
- 1 1/2 cups sugar
- 1/2 cup orange juice
- 1/2 cup lemon juice
- 1 lemon, zest grated
- 1 orange, zest grated
- 1/4 cup heavy cream
Instructions
- In a food processor, pulse together the flour, sugar, and salt. Add the butter and pulse until the mixture resembles coarse meal. Add the egg yolk mixture and pulse just until the dough can be gathered into a ball. Flatten into a 6-inch disc, wrap in plastic, and chill several hours or overnight. Let the dough soften slightly at room temperature before rolling.
- On a lightly floured surface, roll the dough into a 13-inch round. Fit the dough into a 10 1/2-inch tart pan with a removable bottom. Trim the dough flush with the rim and freeze the tart shell until firm. Meanwhile, preheat oven to 350 degrees.
- Line the shell with foil or parchment, and fill with pie weights, rice or dried beans. Bake for 20 minutes until set. Remove the foil and weights and bake an additional 10 to 15 minutes, until lightly golden. Remove the shell from the oven and immediately brush the hot pastry with the egg white.
- When the pastry is almost done baking, assemble the filling. Whisk together the eggs, sugar, orange juice, lemon juice, lemon zest, orange zest and cream until smooth. Transfer the tart shell to a preheated 350 degree oven. Place the filling in a pitcher and slowly pour into the shell as high as possible without overfilling. There might be a bit of filling left over.
- Bake the tart for approximately 25 minutes, until the filling is barely set. Check the tart after 20 minutes and keep checking it every few minutes after that. It is crucial to not overbake this filling. Cool to room temperature before serving.
Reviews
Nope. I thought the amount of pastry was not enough–I made it exactly as called for and it was not enough to make it all the way up the sides of my tart pan. Because the sides were flimsy and insubstantial due to lack of pastry, when I went to pour in the filling it spilled out over the sides and made a HUGE mess. I had already decided this wasn’t making it to dinner with company that night, but I thought at least I could salvage it to be edible for my husband and I (but it would be very ugly. I moved the whole thing into a pie plate and proceeded to bake it as called for. I baked it at slightly over 350, and after 20 minutes checked it. It seemed like it needed more time so I gave it 25 minutes total and pulled it out. I was careful NOT to overbake as the recipe stresses. When my husband went to cut into it it was a runny mess. Also, the top was not attractive. Something about the combo of lemon and orange rind mixed together, it sort of looked like fake vomit. Not. Good.
Made it yesterday, and it is absolutely fabulous!
This recipe is tasty and different from other recipes