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Citrus Tarts





Yields
Makes 6 servings

Notes: If making crust up to 1 day ahead, bake, cool, wrap airtight, and let stand at room temperature; freeze to store longer. Thaw unwrapped, then fill.

 1 1/3 cups all-purpose flour
 1/4 cup sugar
 1/2 cup (1/4 lb.) butter or margarine
 1 large egg yolk
 1 Melogold or white grapefruit (about 1 lb.)
 2 blood oranges or navel oranges (about 10 oz. total)
 2 Cara Cara navel or regular navel oranges (about 1 lb. total)
 1 recipe's worth citrus pastry cream
  Mint sprigs
Step 1
1

In a food processor or a bowl, combine flour and sugar. Add butter, cut into small pieces. Whirl or rub with your fingers until fine crumbs form. Add egg yolk; whirl or mix with a fork until dough holds together. Pat dough into a ball.

Step 2
2

Divide dough into 6 equal portions. Firmly press each portion over bottom and sides of a 4 1/2-inch tart pan with removable rim.

Step 3
3

Bake in a 300° oven until pale gold, about 25 minutes; let cool.

Step 4
4

Meanwhile, peel and segment Melogold, blood oranges, and navel orange.

Step 5
5

Spread pastry cream equally in baked crusts. Drain citrus segments; save juice for other uses. Arrange an equal portion of Melogold, blood orange, and navel orange segments decoratively on each filled pastry. Garnish with mint sprigs. Serve or cover and chill up to 1 hour.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories442
% Daily Value *
Total Fat 17g22%

Saturated Fat 10g50%
Cholesterol 112mg38%
Sodium 161mg8%
Total Carbohydrate 68g25%

Dietary Fiber 3g11%
Protein 5.3g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.