Citrus Tart

It’s dark, rainy, and gloomy here today. I used to swear up and down that I preferred rain to sunshine. I have no idea why - maybe it was true then, but it’s definitely not true now. I like a good rainstorm, especially in the summer, when they are quick and full of thunder, but in the winter when they last all day, make it so dark outside it seems like evening all day long, I don’t care for it at all. I crave sunshine and the warmth it brings along with it.





Since there’s no chance of that today, I decided to create some sunshine of my own, in the form of this yummy citrus tart. It has a delicious buttery shortbread crust and a tart but sweet lemon & lime curd-like filling. It’s brightened up my day, for sure.






Citrus Tart
from Martha Stewart

Ingredients
Serves 12 to 14

FOR THE CRUST
1 1/2 sticks unsalted butter, room temperature, plus more for pan
1 1/4 cups all-purpose flour
1 teaspoon coarse salt
1/2 cup whole blanched almonds
3/4 cup confectioners' sugar
1 large egg yolk

FOR THE FILLING
5 large eggs
1 1/4 cups granulated sugar
1/2 teaspoon coarse salt
1/2 cup fresh lemon juice (from 6 lemons), plus 2 teaspoons finely grated lemon zest
1/4 cup fresh lime juice (from 4 limes)
2 tablespoons heavy cream (optional)
Garnish: red currants or raspberries and confectioners' sugar

Directions
1. Preheat oven to 350 degrees. Make the crust: Butter an 11-inch fluted tart or quiche pan with a removable bottom (or use a pie plate). Whisk together flour and salt. Pulse almonds with confectioners' sugar in a food processor until finely ground.

2. Beat butter with a mixer on medium speed until pale and fluffy. Beat in almond-sugar mixture. Add yolk and flour mixture, and beat until combined.

3. Press dough evenly into bottom and up sides of prepared pan. Prick dough all over with a fork. Freeze for 20 minutes.

4. Bake crust for 10 minutes. Remove from oven. Press down bottom and up sides if needed. Bake until golden brown, about 13 minutes more (I pressed down the bottom and sides again). Transfer pan to a baking sheet, and let cool for 15 minutes. Reduce oven temperature to 300 degrees.

5. Make the filling: Beat eggs, granulated sugar, and salt with a mixer on medium-high speed until pale and fluffy. Add juices, zest, and cream, and beat until incorporated. Tap bowl on counter to release air bubbles. Pour into prepared crust. Bake until set, about 25 minutes. Let cool completely. Garnish with currants or raspberries and a dusting of confectioners' sugar.
6. Garnish just before serving.