Citrus Tart

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 ...

View full recipe at Epicurious

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