Rainbow Citrus Tart

This simple yet impressive tart is made with six types of citrus layered over a buttery almond filling and flaky pie crust.

• Ready In: 1 hr
• Serves: 8

Ingredients

• For almond butter mixture

• 7  tablespoons butter (at room temperature)
• 1  cup  almond flour
• 1⁄2 cup sugar
• 2  eggs
• 1  tablespoon cornstarch
• 1⁄2 teaspoon vanilla extract
•  orange zest
• 1  tablespoon flour

• For tart

•  pie crust, dough (store-bought)
• 1  orange
• 1  blood orange
• 1  lime
• 4  kumquats
• 1⁄2 grapefruit
• 1  meyer lemon

Directions

1. To make almond butter cream mixture, mix butter, sugar, egg, vanilla extract in a bowl. Then, add orange zest, almond flour, flour, and corn starch.
2. Roll out a store-bought pie crust dough; make a thin rectangle shape.
3. Spread the almond butter cream mixture on top of the pie crust dough evenly; leave 3/4" around the edges.
4. Fold over the edges to create a crust.
5. Cover the tart with sliced orange, blood orange, lime, kumquat, grapefruit, and meyer lemon.
6. Sprinkle sugar on top.
7. Bake at 350F for 30 minutes.
8. Slice and serve once cooled.