Citrus Tartlets

Topped with an orange blossom honey meringue, these citrus tartlets are small in size and big in taste.

Citrus Tartlets

Makes 6 (3-inch) tarts

Ingredients

Instructions

Preheat oven to 350°F (180°C).
On a lightly floured surface, divide Cornmeal Short Dough into 6 equal portions. Roll each portion into a 5-inch circle. Transfer dough to 6 (3-inch) removable-bottom tart pans, pressing into bottom and up sides. Top each tart shell with a piece of parchment paper, letting ends extend over edges of pans. Add pie weights.
Bake for 15 minutes. Carefully remove paper and weights. Let cool completely on a wire rack.
In a medium saucepan, bring butter, ⅓ cup (66.5 grams) sugar, orange zest and juice, and lime juice to a boil over medium heat, stirring until sugar is dissolved.
In a medium bowl, whisk together egg yolks and remaining ⅓ cup (66.5 grams) sugar. In a slow, steady stream, add hot butter mixture to egg yolk mixture, whisking constantly. Return yolk mixture to saucepan, and cook, stirring constantly, until thick enough to coat the back of a spoon. Remove from heat. Using a fine-mesh sieve, strain filling into a small bowl. Divide filling among cooled tart shells. Cover and refrigerate until filling is cold, about 1½ hours.
In the top of a double boiler, whisk together egg whites, honey, and salt. Cook over simmering water, stirring constantly, until a candy thermometer registers 140°F (60°C). Transfer to the bowl of a stand mixer fitted with the whisk attachment, and beat at high speed until stiff peaks form, 8 to 10 minutes. Pipe meringue over cooled tarts. Using a kitchen torch, brown meringue. Serve immediately.

Cornmeal Short Dough

Makes 6 (3-inch) tart shells

Ingredients

Instructions

In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar with a mixer at medium speed until creamy, 3 to 4 minutes, stopping to scrape sides of bowl. Add egg yolks, one at a time, beating well after each addition.
In a medium bowl, stir together flour, cornmeal, and salt. Reduce mixer speed to low. Gradually add flour mixture to butter mixture, beating just until combined. Shape dough into a disk, and wrap tightly in plastic wrap. Refrigerate for at least 1 hour before using.

Julia Franco September 1, 2017 At 3:30 pm

Hello, What sort of cornmeal is used in the cornmeal recipes? Is it fine, medium or coarse? Thank you.

- Kyle Grace Mills September 1, 2017 At 3:38 pm
  
  Hey Julia,
  
  For the cornmeal grade with this crust, we suggest medium to fine ground cornmeal. It will hold together better if you use a finely ground meal for a tart crust, but when baking cakes and muffins, feel free to use any grade that is your preference.
  
Grapefruit Pie with Honey Whipped Cream Recipe February 14, 2018 At 7:00 pm

[…] ever! I have never thought to bake with it until recently. I saw a recipe for citrus tartlets in Bake from Scratch magazine. The original recipe calls for orange and lime juice. Since it’s winter it made more […]