Total Time
1hr 20mins
Prep 30 mins
Cook 50 mins

Source: Redbook Magazine, February 2008 issue

Ingredients Nutrition

Directions

  1. Crust:
  2. In a food processor, blend flour, confectioners' sugar, and salt.
  3. Add butter and blend until texture is that of fine meal.
  4. In a small cup, beat yolk with cold water.
  5. With motor running, drizzle in yolk mixture and blend until dough just comes together.
  6. Press dough evenly into bottom and sides of a 10-inch fluted tart pan with removable bottom.
  7. Freeze 15 minutes.
  8. Adjust oven rack to lower third of oven.
  9. Preheat oven to 375 degrees F.
  10. Bake crust about 20 minutes, or until lightly browned.
  11. Cool completely on a wire rack.
  12. Keep oven on.
  13. Curd:
  14. Pour juice in a large microwave-safe glass measuring cup.
  15. Microwave on high 12 to 15 minutes, until reduced to 3/4 cup.
  16. Pour juice into a medium saucepan; add sugar, butter, and salt.
  17. Cook, stirring, over medium heat until butter melts.
  18. In a medium bowl, whisk yolks and eggs.
  19. Gradually whisk in half of juice mixture.
  20. Gradually whisk back into the remaining juice mixture in saucepan.
  21. Return saucepan to medium-low heat and cook, 4 to 5 minutes, stirring constantly, until mixture thickens enough to coat the back of a spoon.
  22. Pour through a sieve set over a bowl; stir in zest.
  23. Place tart pan on a baking sheet.
  24. Pour into partially baked tart shell and bake about 10 minutes, or until crust is golden and curd barely jiggles.
  25. Cool completely on wire rack.
  26. Refrigerate overnight (Tart will firm up once it is chilled).
  27. Garnish with orange slices just before serving.

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