Ingredients
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Pastry Dough
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1 cup (130 g) all-purpose plain Flour
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¼ tsp Salt
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½ cup (50 g) Icing Sugar
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6 tbsp (85 g) cold Unsalted Butter
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1 large Egg
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Filling
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1 tbsp finely grated Tangelo Zest
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⅔ cup (165 ml) fresh Tangelo juice
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⅓ cup (75 ml) fresh Lime Juice
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¼ cup (60 ml) Honey
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¼ cup (50 g) Granulated Sugar
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4 large Egg
Directions
We’re huge citrus fans in our family, despite the fact that I can’t seem to grow it on our property. Those valley frosts really wreak havoc, though those who live in town have much better luck, as the temperature is just a bit warmer. A bike ride through the town of Healdsburg reveals ancient citrus trees on every block. Here, friends barter citrus for chicken eggs or wine, and everyone’s happy.
Tangelos are a cross between tangerines and grapefruit or pomelos. They are very juicy, with little flesh. The sweetness of their tangerine flavor is tempered by the tanginess of the grapefruit, making for a sublime curd.
In this bright tart, tangelo curd is substituted for the more familiar lemon curd, and honey replaces some of the sugar. A classic short crust, almost cookie-like, is used. You can prepare both crust and curd a day ahead, making this tart perfect for a dinner party.
Steps
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1
Done
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For the DoughIn a food processor, pulse the flour, salt, and confectioners’/icing sugar in a food processor until blended. Add the butter all at once and blend just until the mixture resembles pebbles. Add the egg and pulse until the mixture just begins to come together. It should not form a ball. |
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2
Done
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Turn the dough out onto a floured surface. Form into a ball and roll out into a 12-in/30.5-cm round. Transfer the dough to a 10-in/25-cm fluted tart pan/flan tin with removable bottom and fit the dough into the pan, pressing in against the sides. Run the rolling pin over the top of the pan to trim the top. Make sure the dough on the sides of the tart isn’t too thin, as it will brown too quickly when baked. Wrap in plastic wrap and refrigerate for at least 2 hours or up to 2 days. |
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3
Done
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Adjust an oven rack in the center of the oven. Preheat the oven to 375°F/190°C/gas 5. Prick the bottom of the tart shell all over with the tines of a fork. Line the shell with parchment/baking paper and fill with dried beans or pie weights to keep the tart from shrinking and bubbling up while baking. Bake for 20 minutes, or until light golden brown. |
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4
Done
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Remove the beans or weights and the paper and continue baking for another 10 to 15 minutes, or until the shell is lightly golden. If the edges begin to brown too quickly, cover them with strips of foil so the base can brown as well. Transfer to a wire rack/cake cooler and let cool. |
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5
Done
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For the filling: In a medium saucepan, whisk together the zest, tangelo and lime juices, honey, sugar, eggs, and salt. Over medium-low heat, add the butter, a little at a time, whisking constantly until the curd is thick enough to coat the back of a spoon, about 10 minutes. Pour into the cooled tart shell and let cool. |
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6
Done
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Garnish with tangelo segments and mint. Remove the sides of the pan. Cut into wedges to serve. |
