Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 2 egg yolks
- 1/4 cup freshly squeezed lemon juice
- 1/4 cup freshly squeezed orange juice
- 1 tbsp lemon zest
- 1 tbsp orange zest
- 1/2 cup granulated sugar
- 3 large eggs
- 1/2 cup unsalted butter, melted and cooled
- 1/4 cup heavy cream
- 1/2 cup sliced almonds
- 1/4 cup candied citron, finely chopped
Special equipment needed:
- 9-inch tart pan with removable bottom
- Food processor
- Electric mixer
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a food processor, pulse together flour, butter, sugar, and salt until the mixture resembles coarse sand.
3. Add egg yolks and pulse until the dough comes together in a ball.
4. Press the dough into the bottom and up the sides of the tart pan.
5. Prick the bottom of the crust with a fork and chill in the refrigerator for 30 minutes.
6. Blind bake the crust for 10 minutes, then remove the weights and bake for an additional 5 minutes.
7. In a medium bowl, whisk together lemon juice, orange juice, lemon zest, orange zest, sugar, and eggs until smooth.
8. Add melted butter and heavy cream, whisking until well combined.
9. Pour the filling into the crust and sprinkle with sliced almonds and candied citron.
10. Bake for 25-30 minutes, or until the filling is set and the crust is golden brown.
11. Let the tart cool completely before slicing and serving.
Time:
Preparation time: 30 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories per serving: 405
Fat per serving: 27g
Carbohydrates per serving: 36g
Protein per serving: 6g
Substitutions for ingredients:
- Almonds can be substituted with hazelnuts or pecans.
- Candied citron can be substituted with candied orange peel or candied lemon peel.
Variations:
- Add 1/4 cup of limoncello or orange liqueur to the filling for an extra kick.
- Use a mixture of citrus fruits such as grapefruit, lime, and blood orange for a more complex flavor.
Tips and tricks:
- Make sure the butter is chilled when making the crust to ensure a flaky texture.
- Blind baking the crust prevents it from becoming soggy when the filling is added.
- Use a pastry brush to evenly distribute the filling and prevent air pockets.
Storage instructions:
Store the tart in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the tart in the oven at 350°F for 10-15 minutes, or until warmed through.
Presentation ideas:
Serve the tart on a decorative platter and garnish with fresh citrus slices and whipped cream.
Garnishes:
- Fresh citrus slices
- Whipped cream
- Candied nuts
Pairings:
- Serve with a cup of hot tea or coffee.
- Pair with a glass of sweet dessert wine such as Moscato or Riesling.
Suggested side dishes:
- Fresh fruit salad
- Mixed greens salad with a citrus vinaigrette
Troubleshooting advice:
- If the crust is too crumbly, add a tablespoon of ice water at a time until it comes together.
- If the filling is not setting, bake for an additional 5-10 minutes.
Food safety advice:
- Make sure to wash your hands and all equipment thoroughly before starting.
- Use pasteurized eggs to reduce the risk of foodborne illness.
Food history:
Florentine citron tart is a traditional Italian dessert that originated in Florence, Italy. It is typically made with a shortbread crust and a filling of citrus juice, zest, sugar, and eggs.
Flavor profiles:
The tart has a sweet and tangy flavor with a buttery shortbread crust and a creamy citrus filling.
Serving suggestions:
Serve the tart as a dessert after a meal or as a sweet treat with afternoon tea. It can also be served as a brunch dish or as a light dessert after a heavy meal.
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Region: Italian