Citrus Tart


It never ceases to amaze me that Citrus is a winter fruit. It is just so sunny and bright and sweet. It seems much better suited for backyard barbecues and hot days at the beach. But it is, nonetheless, a winter fruit. And thank goodness it is. A pink and juicy Cara Cara can serve as a completely adequate sun substitution on a short dreary winter day. A ruby red grapefruit can brighten even the grayest of mornings. The past week or so I have been stocking up on citrus with what I'm sure is an unrivaled fervor. Ive been drawn to it in a way that I have not been in years past. I come home with bags and bags of the fruit, not to mention completely pillaged the neighborhood lemon tree. 

This brings me to this recipe. Now that I have amassed a stockpile of fruit I have to actually USE said fruit and there is only so much juice one can drink. One of my all time favorite recipes is Tartine Bakery's Lemon Cream. I basically adapted theirs (as I see very little room for improvement) but used different citrus juices. You can use any combination of citrus. All grapefruit would also be nice. 

Sweet Tart Dough

1/2 Cup Butter

1/2 Cup Granulated Sugar

1 Egg

1/4 tsp. Salt

1 3/4 Cups Sugar

1 3/4 Cups All Purpose Flour

Beat the butter, sugar and salt together until smooth. Not fluffy.

Add the egg. Beat until combined. 

Add the flour. Mix until it is incorporated. The dough might look a bit shaggy. Dump it onto a floured surface and knead it until it comes together into a ball. Flatten into a disc and refrigerate for at least half an hour. 

Citrus Cream

1/2 Cup Citrus Juice (I used about 1/4 Cup grapefruit. 2 Tbs. Lemon and 1 Tbs. Orange.)

3 Eggs

1 Egg Yolk

3/4 Cup Sugar

3/4 Cup Cool Butter

Place the butter in a large bowl and but a mesh strainer over it. 

Combine juice, eggs, yolk, and sugar in a pot and stir over medium low heat until mixture is thick. It will take a while. Do not be alarmed. Make sure to stir constantly so as not to curdle the mixture. It will get thick like a pudding. 

Pour the hot mixture through the strainer and onto the butter. Stir until the butter had melted. Cool in the refrigerator until thickened and cool to the touch.

Bake the tart shell at 350 for 10-15 minutes, until golden brown.

Let cool. 

Fill the shell with the Citrus Cream.

Top with whipped cream and fresh fruit.