Citrus Tart

Photo by Mikkel Vang
Ingredients
- 1 9 1/2-inch round fluted tart pan with removable bottom
- 1 tablespoon milk
- 1 large egg
- 1 ½ cups sugar
- ½ cup fresh lemon juice
- 8 tablespoons unsalted butter
- 1 ½ teaspoons fresh lemon zest
- + 8 more ingredients
-
- 2 teaspoons fresh orange zest
- 4 large eggs
- 22 tablespoons all-purpose flour
- pie weights or raw rice
- 1/8 teaspoon salt
- ½ cup fresh orange juice
- 4 teaspoons sugar
- ¼ cup heavy cream
Lightly beat yolk with milk in a small bowl (reserve white for egg wash). Pulse together flour, sugar, and salt in a food processor. Add butter and pulse until mixture resembles coarse meal with some roughly pea-size butter lumps. Add yolk mixture and pulse just until dough begins to gather into ...
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