Triple Citrus Tart

You can use the below recipe from Johanne Killeen & George Germon, owners of Al Forno, in Providence, Rhode Island, or you can use my recipe for Pastry Dough.  Here is another recipe.   If you want REALLY easy, just use Puff Pastry.

• • 1 tsp orange zest – minced
  • 1 TBL orange juice – cold
  • 1 TBL ice water
    • It is better to have your dough too moist, rather than too dry
      You can always add a bit more flour, but not liquid
  • Approx 1 C AP flour
  • 2 TBL confectioner sugar
  • 1/4 tsp salt
  • 1 sticks cold butter in pieces
    • Pulse in food processor about six times
  • With motor running, add liquid all at once
  • Stop only to scrape down sides
    • You want dough to just hold together
    • Pour onto aluminum foil
    • Press together into a disk
    • Refrigerate immediately for about 2 hours
  • Keeping your hands and your dough floured start rolling it out
  • Flatten it to just under 1/8 inch
  • Replenish floured surface as necessary
  • Transfer onto a baking sheet
    • Add first layer to the tart
  • If using lemons, blanch them about 10 seconds in boiling water, then rinse them and dry them to remove the waxy coat and any pesticides
  • Slice on mandolin as thinly as you can possibly slice them
  • Layer over entire tart surface, slightly overlapping
  • Sprinkle with super-fine sugar – You can also create your own with your food processory
  • Fold over the crust sides
  • Refrigerate for about 90 minutes
    • Preheat oven to 450 before putting into the oven
    • Bake 15 minutes

Prepare your lime curd

• • Two whole eggs plus two egg yolks
  • 1/2 C sugar
  • 3/4 C fresh lime juice
  • 1/2 C heavy cream
  • Heat over a double boiler until it thickens – Keep no hotter than 190º

Whip your egg whites

• • 4 egg whites
    • Start to whip to froth on high
  • 1/2 C super-fine sugar – 1 spoonful at a time
  • Scrape down sides, then continue to soft peaks

Combine

• • After your tart has cooled, add a layer of curd
  • Put on your meringue over top of curd
    • Use a fork to pull out the peaks
  • Put into preheated oven until meringue darkens
  • Let cool just a bit, and then plate
  • Sprinkle with confectioner sugar