Ingredients
Pastry:
12T room temperature butter cut into cubes
½ cup granulated sugar
2 egg yolks
2 cups all purpose flour
¼ tsp. salt
Lemon Curd:
zest of 2 lemons
½ cup lemon juice
2 egg yolks
3 eggs
1/3 cup granulated sugar
8T room temperature butter, cut into cubes
Tart:
4T apricot jelly
2T water
3-4 blood oranges or regular navel
Dough:
1. In the bowl of your mixer with the paddle attachment on low speed cream the butter and sugar together until fluffy, about 1 minute. Scrape down the sides of the bowl.
2. Add the egg yolks and mix till combined, scrape down the sides of the bowl again then add the flour and salt; mix just until the mixture start to come together.
3. Be careful not to over mix.
4. Use your hands to gather the dough and form into a ball.
5. Divide the dough into half and place in a 10-inch removable bottom tart pan. Using your fingers press the dough into the bottom of the pan. .
6. Then press the into the sides. Add more dough as needed, making sure to keep an even thickness.
7. You might not use all the dough. ( the little extra can be cooked off as a small cookie) Cover the tart pan and place in refrigerator of at least 1hour.
8. Pre heat the oven to 375ºF. Remove the tart pan from refrigerator. Line tart pan with parchment or aluminum foil pressing it into the edges. Fill the tart pan with pie weights and place immediately into oven.
9. Bake at 375º F for 20 minutes. Remove the tart from the oven, take out the pie weights and the parchment and return to the oven for an additional 5-10 minutes, until golden brown. Remove from oven and let cool.
Lemon Curd:
10. In a small saucepan over low heat, whisk the lemon zest, juice, eggs yolks, eggs, and sugar until combined.
11. Stir in the butter, stirring constantly until the mixture thickens, about 5-8 minutes.
12. It should thicken enough to hold a line when draw with finger on a wooden spoon.
13. Remove from the heat and strain into a clean bowl.
14. Cover with a piece of plastic wrap, pressing it directly on top of the curd and let cool completely.
Tart:
15. In a small saucepan, mix the jelly and the water over low heat until melted to make the glaze. Brush the glaze on to the bottom of the tart shell and let set for a few minutes. Reserve the remaining glaze.
16. Spread the lemon curd on the tart.
17. Using a small knife cut off the top and bottom of the orange. Carefully move you knife from the top to the bottom of the orange removing the membrane and the peel. Then slice the orange into slices. Repeat with remaining oranges.
18. Arrange the orange slices in an attractive pattern on top of the lemon curd.
19. Lightly brush the remaining glaze on top of the fruit. Serve immediately.
Tips & Tricks
• The pastry can be baked 2 days in advanced.
• It can also be pressed into a tart pan and frozen uncooked for 3-4 months. I placed it in a giant zip lock bag. When ready to use. Preheat oven and place frozen tart pan directly into oven. Bake for 20mins, or until golden brown. No need for pie weights.
• Use can use almost any fruit to top the tart; Berries, kiwi, stone fruit
• Completed tart is best eaten within the day so that crust doesn’t get soggy.
- Pastry
- 12T room temperature butter cut into cubes
- 1/2 Cup Granulated sugar
- 2 Egg Yolks
- 2 Cups All Purpose Flour
- 1/4 Tsp Salt
- Lemon Curd
- 2 Lemons Zest of Lemons
- 1/2 Cup Lemon Juice
- 2 Egg Yolks
- 3 Eggs
- 1/3 Cup Granulated Sugar
- 8T Room Temp Butter, Cut into cubes
- Tart
- 4T Apricot Jelly
- 2T Water
- 4 Blood Oranges or regular Navel
