SICILIAN ORANGE TART

From “Every Night Italian” by Giuliano Hazan. Page 200.

 

For the crust:

Grated zest of 2 oranges

2 cups all-purpose flour

½ cup granulated sugar

8 tablespoons cold unsalted butter cut into a dozen pieces

3 extra large egg yolks

Pinch of salt

1-tablespoon ice water

 

For the filling:

2 extra large eggs

½ cup granulated sugar

¾ cup orange juice (from the 2 oranges)

 

Procedure:

 

1.             Preheat the oven to 350.

 

2.             Make the crust. Place the flour, sugar, butter, yolks salt and zest in a food processor. Pulse until well mixed. Add water until dough just forms.

 

3.             Place the dough on top of the removable bottom of an 11-inch tart pan. Roll out to ¼” thickness. The edges of the dough should extend beyond the edge of the pan’s bottom. Place the dough and bottom into the tart pan frame. Press the dough up the sides and trim.

 

4.             Bake the crust. Cover dough with aluminum foil and pie weights. Bake for 10 minutes. Remove foil and weights and bake 10 minutes uncovered.

 

5.             Make the filling. Mix the eggs and sugar in a mixer until pale yellow ribbons form (2-3 minutes). When the crust is baked, reduce the mixer speed and add the orange juice. Add the filling to the crust.

 

6.             Bake the tart. Bake about 40 minutes. The filling should be golden and should remain firm when the pan is shaken. Cool completely.