This winter citrus tart is a refreshing and vibrant dessert that showcases the bright flavors of seasonal citrus fruits. The buttery crust complements the tangy citrus filling perfectly, making it a delightful treat for any occasion.
Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup powdered sugar. 1/4 teaspoon salt. 1/2 cup unsalted butter, chilled and cubed. 2 tablespoons ice water. 3-4 assorted winter citrus fruits such as oranges, grapefruits, and blood oranges. 1 cup granulated sugar. 4 large eggs. 1/2 cup freshly squeezed citrus juice. 2 tablespoons cornstarch. Powdered sugar, for dusting.
Instructions: Warm the oven up to 175F 350C. Put flour, powdered sugar, and salt in a food processor and blend them together. Press and hold to mix. Pulse in the chilled butter until the mixture looks like big crumbs. One tablespoon at a time, add ice water and pulse until the dough comes together. Fill a tart pan with dough and press it into the bottom and up the sides. Use a fork to make holes in the bottom. Put the crust in the fridge for 30 minutes to cool down. In the meantime, cut the citrus fruits into thin slices and place them on a paper towel in circles that overlap to soak up any extra water. Mix the eggs and granulated sugar in a bowl until the mixture is light and fluffy. Mix the cornstarch and citrus juice together with a whisk until the mixture is smooth. Fill the tart crust that has been chilled. Slice the citrus and put them on top of the filling. It should be baked for 30 to 35 minutes, or until the crust is golden brown and the filling is set. Let the tart cool all the way down before adding the powdered sugar. You can serve the tart slices cold or at room temperature.
Prep Time: 25 minutes
Cook Time: 35 minutes
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