Rainbow Citrus Tart Recipes

RAINBOW CITRUS TART

Steps:

• To make almond butter cream mixture, mix butter, sugar, egg, vanilla extract in a bowl. Then, add orange zest, almond flour, flour, and corn starch.
• Roll out a store-bought pie crust dough; make a thin rectangle shape.
• Spread the almond butter cream mixture on top of the pie crust dough evenly; leave 3/4" around the edges.
• Fold over the edges to create a crust.
• Cover the tart with sliced orange, blood orange, lime, kumquat, grapefruit, and meyer lemon.
• Sprinkle sugar on top.
• Bake at 350F for 30 minutes.
• Slice and serve once cooled.

EASY CITRUS TART

Steps:

• Lightly flour a clean work surface. Roll out pate sucree to 1/8-inch thickness. Place in bottom of 9-inch tart pan with removable bottom; chill for 30 minutes.
• Preheat oven to 375 degrees. Remove pan from refrigerator; place on a baking sheet. Using a fork, prick pastry all over. Carefully line pastry with parchment, pressing it into corners and edges; weigh down with uncooked beans. Bake about 20 minutes. Remove paper and beans; bake until crust is light golden, about 10 minutes more. Transfer to a rack to cool for 15 minutes.
• Whisk zests, juices, and sugar in a medium bowl. Whisk in creme fraiche until well combined. Whisk in eggs until well blended. Pour into shell. Carefully return to oven; bake until filling is set, 25 to 30 minutes. Do not brown. Transfer to a wire rack; let cool to room temperature.
• Place marmalade in a small saucepan; stir over low heat until melted. Let cool a few minutes; spread evenly over cooled tart. Serve at room temperature or chilled.