Name: Citrus Tart
Cook time: 40 min
Total time: 3 1/2 hr
Yield: Makes 6 servings
Ingredients: 1 large egg, separated; 1 tablespoon milk; 1 1/4 cups plus 2 tablespoons all-purpose flour; 4 teaspoons sugar; 1/8 teaspoon salt; 1 stick (1/2 cup) cold unsalted butter, cut into 1/2-inch cubes; 4 large eggs; 1 1/2 cups sugar; 2 teaspoons finely grated (with a rasp) fresh orange zest; 1 1/2 teaspoons finely grated (with a rasp) fresh lemon zest; 1/2 cup fresh orange juice; 1/2 cup fresh lemon juice; 1/4 cup heavy cream; a 9 1/2-inch round fluted tart pan with removable bottom; pie weights or raw rice

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Citrus TartMikkel Vang

At her restaurant, Magnolia Grill, Karen Barker serves this tart with fresh raspberries and whipped cream. I think it's perfect all by itself.

Cooks' notes:

· Dough can be chilled and fitted into tart pan (but not baked) 1 day ahead. · Filling can be made 1 day ahead and chilled, covered. Bring to room temperature before using. · Tart can be baked 3 hours ahead and cooled completely, then kept at room temperature.

Recipe notes

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