Isn’t this time of the year perfect for making some citrussy treats?! This past weekend I was totally obsessed with thoughts of making a dessert with the citrus fruits that were waiting in my fridge for their turn to be used. I went through pages and pages of familiar recipes but nothing was really calling my name.
That same weekend my daughter asked me to take her to the library, and while I was waiting for her to checkout her books, a displayed cookbook caught my eye. I went over to take a look and saw that it was John Barricelli’s “The Seasonal Baker”. I picked up the book, which suddenly flipped open to a recipe for a French Lemon Tart. Ha! It sounded super delicious so I decided to give it a try. Instead of just using only lemons I used some oranges and a lime. I also adapted ingredients for the filling and maybe next time I would reduce the baking time because my crust turned out quite dark. Nonetheless, the tart was to-die-for, citrussy, sweet with a hint of pungent lime. For those who don’t favor lime taste, I would suggest to go for oranges and lemons only (or lemons only as the original). And yes, I am totally ordering this cookbook from Amazon!
Crust: this quantity of ingredients is enough for one double crust or two single 9-inch crusts
- 2 cups (255 g) all-purpose flour
- 1 cup (225 g) unsalted butter
- 1/4 cup (50 g) sugar
- 1 teaspoon salt
- 1 large egg
- 1 large egg yolk.
- 3 large eggs
- 1 cup (200 g) sugar
- 6 TBSP (85 g) melted butter
- 3 TBSP crème fraiche or sour cream
- 1/4 cup (60 ml) heavy cream
- Zest of 1 organic orange, 1 organic lemon and 1/2 organic lime (coarsely grated)
- 1/4 cup (60 ml) freshly squeezed orange juice
- 1/4 cup (60 ml) freshly squeezed lemon juice
- 3/4 TSP salt
- 1/2 TSP almond extract
Candied lemon and orange slices:
- 2 cups (400 g) sugar
- 1/2 lemon and ½ orange sliced thinly
- 1 cup (236 ml) water
- 1/3 cup (80 ml) of orange jam
- 1 TBSP of freshly squeezed lemon juice
- 1 TBSP water
- In a mixer bowl beat the butter, sugar and salt until light and fluffy. Add the whole egg and the yolk and mix to combine. Add the flour and mixed until it has been absorbed. Divide the dough in half, flatten each half into a disk, wrap in plastic and leave to rest in the fridge for about 2 hours.
- On a floured surface roll out the half of the dough and press into a 9 –inch fluted tart pan with a removable bottom. Chill 15-20 minutes. Preheat the oven to 365 F. Put the tart pan on a cookie sheet and place it all together into the lower part of the oven. Bake until edges just start to darken (about 15 minutes). Remove from the oven and cool completely.
- To make the filling in a medium bowl whisk together eggs, sugar, melted butter, crème fraiche, citrus zest, lemon/orange juice, salt and almond extract. Let stand for 5 minutes.
- Place the tart shell on to a baking sheet. Place the baking sheet into the oven. Carefully pour the filling mixture into the tart shell. Bake until filling is completely set and no longer jiggles in the center (about 30 minutes). The filling will remain bright yellow.
- Transfer baked tart to a wire rack and let cool. Chill completely in the refrigerator.
- To make the candied citrus slices place the sugar and water in a medium sauce pan and bring it to boil. Reduce to a simmer. Add the lemon and orange slices and poach at very low simmer until the rinds are translucent (about 40 minutes). Let cool completely in the syrup. Drain the slices and pat dry with paper towels.
- Set the cooled tart on a top a large can and allow sides of the pan to fall. Place the tart on a serving plate. Arrange candied lemon and orange slices on the top of the tart. In a small saucepan, stir together jam, lemon juice and water. Bring to boil. Set a fine strainer over a small bowl. Strain the glaze into the bowl. With a pastry brush, brush the glaze over the candied fruit slices and crust.