{"id":22797,"date":"2023-05-28T16:11:26","date_gmt":"2023-05-28T23:11:26","guid":{"rendered":"https:\/\/www.grandpacooks.com\/recipes\/?p=22797"},"modified":"2023-05-28T16:43:00","modified_gmt":"2023-05-28T23:43:00","slug":"triple-citrus-tart","status":"publish","type":"post","link":"https:\/\/www.grandpacooks.com\/recipes\/triple-citrus-tart\/","title":{"rendered":"Triple Citrus Tart"},"content":{"rendered":"<p>You can use the below recipe from Johanne Killeen &amp; George Germon, owners of Al Forno, in Providence, Rhode Island, or you can use <a href=\"https:\/\/www.grandpacooks.com\/recipes\/simple-pastry-dough\/\">my recipe for Pastry Dough<\/a>.&nbsp; Here is <a href=\"https:\/\/www.grandpacooks.com\/recipes\/pastry-dough\/\">another recipe<\/a>. &nbsp; If you want REALLY easy, just use Puff Pastry.<\/p>\n<ul>\n<li style=\"list-style-type: none;\">\n<ul>\n<li>1 tsp orange zest &#8211; minced<\/li>\n<li>1 TBL orange juice &#8211; cold<\/li>\n<li>1 TBL ice water\n<ul>\n<li>It is better to have your dough too moist, rather than too dry<br \/>\nYou can always add a bit more flour, but not liquid<\/li>\n<\/ul>\n<\/li>\n<li>Approx 1 C AP flour<\/li>\n<li>2 TBL confectioner sugar<\/li>\n<li>1\/4 tsp salt<\/li>\n<li>1 sticks cold butter in pieces\n<ul>\n<li>Pulse in food processor about six times<\/li>\n<\/ul>\n<\/li>\n<li>With motor running, add liquid all at once<\/li>\n<li>Stop only to scrape down sides\n<ul>\n<li>You want dough to just hold together<\/li>\n<li>Pour onto aluminum foil<\/li>\n<li>Press together into a disk<\/li>\n<li>Refrigerate immediately for about 2 hours<\/li>\n<\/ul>\n<\/li>\n<li>Keeping your hands and your dough floured start rolling it out<\/li>\n<li>Flatten it to just under 1\/8 inch<\/li>\n<li>Replenish floured surface as necessary<\/li>\n<li>Transfer onto a baking sheet\n<ul>\n<li>Add first layer to the tart<\/li>\n<\/ul>\n<\/li>\n<li>If using lemons, blanch them about 10 seconds in boiling water, then rinse them and dry them to remove the waxy coat and any pesticides<\/li>\n<li>Slice on mandolin as thinly as you can possibly slice them<\/li>\n<li>Layer over entire tart surface, slightly overlapping<\/li>\n<li>Sprinkle with super-fine sugar &#8211; You can also create your own with your food processory<\/li>\n<li>Fold over the crust sides<\/li>\n<li>Refrigerate for about 90 minutes\n<ul>\n<li>Preheat oven to 450 before putting into the oven<\/li>\n<li>Bake 15 minutes<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p><span style=\"font-size: 18pt;\">Prepare your lime curd<\/span><\/p>\n<ul>\n<li style=\"list-style-type: none;\">\n<ul>\n<li>Two whole eggs plus two egg yolks<\/li>\n<li>1\/2 C sugar<\/li>\n<li>3\/4 C fresh lime juice<\/li>\n<li>1\/2 C heavy cream<\/li>\n<li>Heat over a double boiler until it thickens &#8211; Keep no hotter than 190\u00ba<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p><span style=\"font-size: 18pt;\">Whip your egg whites<\/span><\/p>\n<ul>\n<li style=\"list-style-type: none;\">\n<ul>\n<li>4 egg whites\n<ul>\n<li>Start to whip to froth on high<\/li>\n<\/ul>\n<\/li>\n<li>1\/2 C super-fine sugar &#8211; 1 spoonful at a time<\/li>\n<li>Scrape down sides, then continue to soft peaks<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p><span style=\"font-size: 18pt;\">Combine<\/span><\/p>\n<ul>\n<li style=\"list-style-type: none;\">\n<ul>\n<li>After your tart has cooled, add a layer of curd<\/li>\n<li>Put on your meringue over top of curd\n<ul>\n<li>Use a fork to pull out the peaks<\/li>\n<\/ul>\n<\/li>\n<li>Put into preheated oven until meringue darkens<\/li>\n<li>Let cool just a bit, and then plate<\/li>\n<li>Sprinkle with confectioner sugar<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>You can use the below recipe from Johanne Killeen &amp; George Germon, owners of Al Forno, in Providence, Rhode Island, or you can use my recipe for Pastry Dough.&nbsp; Here is another recipe. &nbsp; If you want REALLY easy, just use Puff Pastry. 1 tsp orange zest &#8211; minced 1 TBL orange juice &#8211; cold &hellip; <a href=\"https:\/\/www.grandpacooks.com\/recipes\/triple-citrus-tart\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Triple Citrus Tart&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1,185],"tags":[],"class_list":["post-22797","post","type-post","status-publish","format-standard","hentry","category-grandpas-private-collection","category-third-party-material"],"_links":{"self":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/22797","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/comments?post=22797"}],"version-history":[{"count":4,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/22797\/revisions"}],"predecessor-version":[{"id":22803,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/22797\/revisions\/22803"}],"wp:attachment":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/media?parent=22797"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/categories?post=22797"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/tags?post=22797"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}