Citrus Tart

Name: Citrus Tart
Yield: Serves 8–10
Cuisine: American
Ingredients: ½ cup Pastry Cream; 9½-inch Tart Shell, baked and cooled; 2–3 bright-skinned organic* lemons; 2 cups plus 1 tablespoon sugar; 3–5 tablespoons Kirsch or orange liqueur; ½ cup strained apricot preserves; 2 smallish bright-skinned organic* oranges

Preparation info

Serves
8–10

Difficulty
Easy

Appears in

Cocolat

By Alice Medrich

Published 1990

About

Try spreading the inside of the baked tart shell with 2 ounces of melted bittersweet chocolate instead of apricot glaze. Chill for about 10 minutes to harden chocolate before filling with pastry cream and topping with citrus slices.

Ingredients

2 cups plus 1 tablespoon sugar
2–3 bright-skinned organic* lemons

Americas
United States
Dessert
Vegetarian
Pie

Method

Combine 2 cups of the sugar with 2 cups water in a small saucepan; stir to moisten sugar. Bring to a simmer. Cover and cook for 2 minutes.
Meanwhile, wash and slice lemons and