(serves 8 to 10)
CRUST
1 1/2 cups finely ground cornmeal
1 cup finely ground Marcona almonds
1/2 teaspoon salt
2 tablespoons brown sugar
1 1/4 cups unsalted butter, Chilled, cut into 1/2-inch dice
5 tablespoons ice water
1 tablespoon Cointreau
Preheat oven to 400 degrees. Place ingredients in a food processor. Pulse about 15 times until the mixture is crumbly and moist and chunks of butter are pea-size. Divide between eight 4-inch tart molds with removable bottoms or one 12-tart mold. Press evenly onto the bottoms, about 1/4 inch thick. Bake shells 15 to 20 minutes until golden. Set aside.
FILLING
10 eggs yolks
2 cups sugar
6 lemons, juiced and zested
2 blood oranges, juiced and zested
2 sticks unsalted butter, each cut into 8 pieces
To make zest, use a zester or vegetable peeler and remove just the thin outer surface of the skin from lemons and oranges. Whisk together eggs and sugar in the top of a double boiler over simmering water until dissolved and ribbony, about 2 minutes. Stir juices and zest into egg mixture and continue stirring until curd becomes thick and heavy. Remove from heat and add butter one piece at a time until incorporated. Force curd through a fine mesh strainer to remove zest. Set aside.
CANDIED BLOOD ORANGES
1 cup sugar
2 cups water
2 tablespoons corn syrup
1 blood orange, sliced 1/8-inch thick
1. Combine the ingredients in a medium saucepan. Bring to a boil. Cover and let boil 3 minutes. Add oranges in a single layer and reduce to a simmer. Cook uncovered for about an hour. Remove oranges from syrup and drain on a rack.
2. To assemble tarts, generously fill tart shells with lemon curd. Refrigerate for 6 hours until firm.
3. To serve, run a knife around the edge to loosen sides, top with candied orange slices and serve immediately, with lightly sweetened whipped cream if desired.
WINE PAIRING:
“Offset the sweetness with a drier white like Kurt Darting’s Gewurztraminer from the Pfalz region of Germany. For a wine that tastes like a glass of dessert, try the Late Harvest Gewurztraminer from the Three Rivers Winery in Washington.”
