Tarta Alhambra

Preparation info
  • Serves


    • Difficulty


Appears in

By Joyce Goldstein

Published 1992

  • About

Years ago there was a bakery in New York that made a custard pie topped with sliced oranges and jelly glaze. To prevent the crust from getting soggy, the bottom of the tart shell was painted with a thin layer of crisp caramel. I always liked the idea of caramel under a custard, and when blood oranges became readily available in California, I decided to give this combination a try. First I used the conventional Pâte Sucrée or tart shell, a thin layer of car