RECIPE of the Day - 3/23/2007

This is a really delicious tart. It is very rich and has just the right amount of orange and lemon to give it a most wonderful flavor. If you love citrus fruits, you will love this tart - it is very easy to make and can be served with the family meal or for a formal occasion.


Citrus Tart

Tart Shell:
1 1/4 C. flour
1/2 C. sugar
1/4 t. salt
8 T. (1 stick) unsalted butter, melted and cooled slightly
1/4 t. vanilla
1 T. heavy cream

Filling:
5 large eggs
3/4 C. sugar
1/2 C. fresh orange juice (use 2 naval oranges)
1/2 C. fresh lemon juice (about 4 lemons)
1/3 C. heavy cream
2 t. grated orange zest
1 t. grated lemon zest

Make tart shell - whisk flour, sugar and salt in a large bowl. Add butter and vanilla. Stir with a fork just until a soft dough forms. Transfer to a 9" tart pan. Press pastry onto bottom and up sides of pan. Chill for 30 min.

Arrange rack in lower third of oven and preheat oven to 375 degrees. Line tart shell with parchment, fill with pie weights. Bake until sides start to turn golden, about 20 min. Remove pan from oven' remove parchment and pie weights. Prick shell all over with a fork and bake until golden brown, 10 to 12 min. Brush with heavy cream to seal any cracks. Let cool.

Make filling - in a large bowl, whisk together eggs, sugar, orange and lemon juices, cream and orange and lemon zests.

Set pan on a large, foil-lined rimmed baking sheet. Carefully pour filling into shell and bake until set, 25 to 30 min. (do not let filling turn brown). Let cool to room temperature, or refrigerate to serve later. Dust with confectioner's sugar just before serving. Serve with raspberries and mint leaves to make a beautiful presentation.

Serves 8.
381 calories per serving.