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Ingredientes
- 1/2 c. cut up chilled butter plus more
- 1 x egg yolk
- 1/2 tsp salt
- 1/4 c. ice water
- 1 1/2 c. flour plus more
- 1/3 c. powdered sugar Dry beans or possibly rice
- 4 x Large eggs room temperature
- 1 1/2 c. granulated sugar
- 1 tsp grated lemon zest
- 1/2 c. orange juice
- 1/2 c. lemon juice
- 1/4 c. whipping cream
- 1 Tbsp. powdered sugar
- 1 x lemon peel, pith removed, separated into segments
Direcciones
- For the pastry shell, place butter, egg yolk, salt and water in bowl of food processor. Pulse till butter is slightly creamed, about 6 times. Add in flour and powdered sugar. Process till just uniformly moist and starting to create clumps; don't let form ball. Transfer to plastic bag; working through bag, compress dough into ball, then flatten into 8-inch-diameter disk. Chill till hard, about 2 hrs or possibly freeze about 20 min. (Can also be frzn up to 1 month; thaw in refrigerator before rolling.)
- Roll dough on lightly floured surface to circle about 1/8-inch thick. Center dough over greased 11-inch tart pan with removable bottom and press into place. Use kitchen shears to trim dough, leaving 1-inch overlap beyond pan's edge. Fold overlap inside to create double thickness on sides. Press firmly into place, pushing overlap 1/4 inch above edge of pan (to allow for shrinkage in baking). Healthy pinch crust to create decorative edge. Prick bottom and sides with fork. Chill crust till hard, at least 30 min.
- Line crust with parchment paper and fill with uncooked beans or possibly rice. Bake at 400 degrees till lightly browned, 6 to 8 min. (If there are any cracks in crust, repair them with scraps of leftover raw dough.) Remove dry beans or possibly rice and set pastry on cooling rack.
- For assembly, beat Large eggs, sugar and zest till well mixed. Add in orange and lemon juices and cream. Mix till smooth, 1 minute. Carefully ladle filling into Pastry Shell. Bake at 375 degrees 10 min, then decrease temperature to 350 degrees. Bake till filling jiggles only slightly when pan is shaken, about 12 to 14 min more. Remove from oven.
- Press powdered sugar through fine sieve over surface of tart. Blot lemon segments with paper towels and arrange in radial design around center. Broil tart about 5 inches from heat source, watching constantly, till sugar begins to caramelize, 30 seconds to 1 minute. Rotate tart to brown proportionately. (Tart is best served same day at room temperature; don't chill before serving.) Let cold, then cut into wedges and serve.
- This recipe yields 8 to 10 servings.
- NOTES :
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 99g | |
| Recipe makes 10 servings | |
| Calories 263 | |
| Calories from Fat 109 | 41% |
| Total Fat 12.31g | 15% |
| Saturated Fat 7.14g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 112mg | 37% |
| Sodium 211mg | 9% |
| Potassium 72mg | 2% |
| Total Carbs 37.39g | 10% |
| Dietary Fiber 0.1g | 0% |
| Sugars 36.18g | 24% |
| Protein 2.77g | 4% |
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