Citrus tartlets combine tangy lemon and orange bites in a buttery pastry

By Gretchen McKay, Pittsburgh Post-Gazette (TNS)

January can be something of a slog for home cooks.

The excitement and extravagance of holiday cooking is in our collective rearview mirror, and with fresh green vegetables at a minimum, we’re back to the hearty casseroles, warming stews and meaty one-pot dishes that define winter cooking.

Yet there is at least one bright spot you can count on in the new year: the big bags of sweet and juicy oranges, lemons, limes and grapefruit from California and Florida that are so easy to find on store shelves. Winter is when the colorful citrus season is in full swing, bringing a much-needed dose of sunshine to the table along with a healthful shot of vitamin C and other antioxidants.

This easy dessert recipe combines the bright, tangy bite of lemon with the sweeter, mellower flavor of orange in a classic, buttery tart.

The original recipe calls for making one large tart to be cut into slices, but after cooking and serving so many meals over the holidays, I decided to portion the crust and filling into 12 mini-tartlet pans to make it an easy grab-and-go dessert. I topped the tartlets with a dusting of powdered sugar, but you could dollop on a teaspoon of whipped cream.

The tarts are best at room temperature or when slightly chilled (which allows the filling to set). You definitely want to blind bake the pastry (without filling) to avoid the dreaded soggy bottom.

Once assembled, the citrus tartlets should be kept in the fridge. They’ll stay crispy for two days.

Citrus Tartlets

Makes one 9-inch tart or 12 individual-sized tartlets

INGREDIENTS

For pastry crust:

3 tablespoons water

2 teaspoons cornstarch

1 cup plus 2 tablespoons all-purpose flour

2 teaspoons white sugar

¼ teaspoon kosher salt

10 tablespoons salted butter, cut into slices and chilled

2 tablespoons sour cream

For filling:

½ cup white sugar

1 tablespoon grated lemon zest

2 teaspoons grated orange zest

1/8 teaspoon kosher salt

2 large eggs, plus 2 yolks

6 tablespoons heavy cream

Juice of 2 lemons

3 tablespoons orange juice

DIRECTIONS

For the crust: In a small bowl, whisk together the water and cornstarch. Microwave until set, 30 to 40 seconds, stirring halfway through. Chill in the freezer for 10 minutes.

In a food processor, combine the flour, sugar and salt, then process until mixed, about 5 seconds. Add the chilled cornstarch mixture and pulse until ground. Add the butter and sour cream, then process until dough comes together and begins to collect on the blade.
Pat the dough into a 4-inch disk, wrap in plastic wrap and refrigerate for at least an hour (and up to 48 hours).

When ready to bake, preheat oven to 375 degrees with rack in middle position.

On a well-floured counter, roll the dough into a 12-inch circle. Hang the dough over the rolling pin and transfer to a 9-inch tart pan. (Or a dozen tartlet pans.) Gently ease the dough into the pan. Trim the edges, leaving a ½-inch overhang. Tuck overhang under itself so the dough is flush with the rim of the pan. Crimp the dough with your fingers or tine of a fork, then chill in freezer for 15 minutes,

Blind bake the crust: Line the chilled crust with heavy-duty foil and fill with enough pie weights to come three-quarters up. Bake until the edges are light golden brown, about 25 to 30 minutes, rotating pan halfway through.

Remove the foil and weights and bake until the bottom of the crust just begins to color, another 5 to 7 minutes. Let cool on wire rack for 1 hour before filling. (Once baked, crust can be wrapped in plastic and kept at room temperature for up to 2 days.)

For filling: In a bowl, combine sugar, both zests and salt. Rub together with your fingers until fragrant and mixture begins to clump.

Add the eggs and yolks and whisk until pale and slightly thickened, about 1 minute. Whisk in the cream and juices; skim the foam off the top.

Pour the filling into the warm tart shell and bake on baking sheet on the middle rack until set, about 25 minutes. Cool in pan on a wire rack until room temperature, at least 1 hour.

Remove the outer metal ring and serve, or chill completely before serving.

— Adapted from “Milk Street: The New Home Cooking” by Christopher Kimball
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