Lemon and Tangerine Tart

Ingredients:

Tart shell:
2 cups all purpose flour
2 tablespoons sugar
¼ teaspoon salt
8 ounces (16 tablespoons) unsalted butter chilled, cut into small pieces
¼ cup cold water

Filling:
¾ cups sugar
2 egg yolks
2 whole eggs
¼ cup lemon juice (reserve some peel)
¼ cup tangerine juice (reserve some peel)
6 tablespoons butter

Crystallized peel:
Peel from 1 lemon (use potato peeler, but don’t get the bitter pith (white part)
Peel from 1 tangerine (use potato peeler, but don’t get the bitter pith (white part)
1 cup sugar (plus a little extra for sprinkling)
1 cup water

Serving:
Whipped cream

You'll Need:

10½-inch tart pan with removable bottom
Food processor
Pie weights, rice, or dried beans
Foil or parchment
Metal bowl
Small saucepan
Whisk

Directions:

1. For the tart shell: In a food processor, pulse together the flour, sugar, and salt. Add the butter and pulse until the mixture resembles coarse meal. Add ½ the water and pulse. If dough is too dry add a little water at a time until mixture begins to hold together. Flatten into 2 - 6-inch disks, wrap in plastic, and chill 1 several hours or overnight. Freeze the second disk to use later. Let the dough soften slightly at room temperature before rolling.
2. On a lightly floured surface, roll the dough into a 13-inch round. Fit the dough into a 10½-inch tart pan with a removable bottom. Trim the dough flush with the rim and freeze the tart shell until firm. Meanwhile, preheat oven to 350° F.
3. Line the shell with foil or parchment, and fill with pie weights, rice, or dried beans. Bake for 20 minutes until set. Remove the foil and weights and bake an additional 15 to 20 minutes until lightly golden and cooked through.
4. For the filling: In a large non-reactive metal bowl whisk the sugar, egg yolks and eggs until smooth.
5. Bring a saucepan with a little water to a boil. Put the bowl over the water and whisk until thickened - a few minutes.
6. Combine the lemon and tangerine juice. Pour in ⅓ of the lemon and tangerine juice and whisk until thickened. Continue until all lemon and tangerine juice is incorporated..
7. Turn off the heat and whisk in the butter 1 tablespoon at a time.
8. Pour into pie shell and chill.
9. For the crystallized peel: Bring the sugar and water to a boil in a small pan. Add the peel and cook for about 20 – 30 minutes until it is softened and glazed. Remove with a slotted spoon, place in a bowl and sprinkle in a little extra sugar and toss lightly to coat. Cool and let harden on a rack. When cool strain the syrup and you can use this to sweeten the whipped cream, make sangria or sparkling cocktails!
10. Chill until cold. Serve with whipped cream.

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