Citrus Swirl Tart

5 Mar 2017

Creativity is a fickle beast ( I was actually thinking of another word there, but decided to keep it PG). For me, it always comes in waves and after all these years I still don't understand it.

I have been thinking about creative types more recently, as I have been reading some of the David Foster Wallace novels collecting dust on our shelves. I realized what a strange paradox "creating" is - those that create on the DFW level, are all-consumed and I think it is a burden for them to see the world so differently and clearly than the rest of us.

The paradox part comes in when you think about how gifts like his are marveled over and people envy those abilities, but it actually must be pretty lonely. Perhaps, a bit of a dark thought, but as I read his words it is the only thing that explains why someone with such a beautiful mind would choose to cut their life short. So sad and senseless.

I say all this because the recipe was a flurry of creative impulse and NEEDING to create something, which can be more that...a need, annoying, instead of fun - which I think all creative folk can relate to and just got me thinking about it again. Luckily the hubs and I are the same in this regard; that is one of the important qualities (if you possess) you should share with your partner (or at least be with someone understanding).

I am so grateful that baking can provide that release though. I hope you enjoy this one. I have had it in the back of my mind to make grapefruit curd for sometime and then it all just came together today.

Tarts are probably my favorite "lazy" desserts because I can make up the shells and then do a few different fillings and they are pretty. I made the grapefruit/blood orange curd differently than the lemon purely for the color aspect.

If I used the same recipe as I do for the lemon, you would not get the rosie hue (you could add some red coloring of course). And also speaking of creative talent, am I late to the Leon Bridges party (wow) - I had this playing while baking today and if you have not heard his album and you dig Otis Redding - get it!

Citrus Swirl Tart

Recipe for tart filled with grapefruit and blood orange curd swirled with lemon curd.

Citrus Swirl Tart

Prep time: - Cook time: - Total time:
Yield: 4-6S


Lemon Curd
- 5 egg yolks (save whites for topping)
- 1 cup sugar
- 4 lemons (juice and zest)
- 1/2 cup unsalted butter (cut into pats and cold)

Grapefruit & Blood Orange Curd
- 6 egg yolks
- 1 cup sugar
- zest of 1 grapefruit and 1 blood orange
- 1/4 t cornstarch
- 1/4 salt
- 2 cups of juice from about 2 grapefruit and 3 blood oranges
- 3 T unsalted butter (cut into pats cold)

Tart Dough
- 6 T unsalted butter (softened)
- 1/4 cup sugar
- 2 egg yolks
- 1.5 cups flour
- 1 t salt


Lemon Curd
Set up a double boiler (heat about 1 inch of water in med saucepan).

Whisk egg yolks and sugar in a heatproof bowl (that fits onto pan) until smooth.

Stir in lemon juice and zest until combined.

Place bowl over simmer water and whisk for about 8 minutes until thick.

Remove from heat and whisk in a pat of butter at a time, waiting until the previous one is melted before adding the next. Put curd into a shallow dish and cover with plastic wrap with cooking spray - push wrap down so it is directly touching curd.

Chill for 2 - 3 hours.

Grapefruit & Blood Orange Curd
Combine egg yolks and zest in a heatproof bowl and set aside.

Heat sugar, salt and cornstarch in a medium saucepan and whisk until combined.

Whisk in grapefruit/blood orange juice over medium heat and let it come to a boil and stir constantly for 2 minutes.

Take about 1/2 cup of heated mixture and whisk it into the egg yolks. Stir constantly to avoid cooking the yolks.

Add yolks back to the saucepan and allow to come to boil again for 5 minutes until thick.

Remove from heat and and whisk in pats of butter, one at a time, until combined.

Put curd into a shallow dish and cover with plastic wrap with cooking spray - push wrap down so it is directly touching curd.

Chill for 2 - 3 hours.

Tart Dough
Stir sugar and butter together, then add in egg yolks and stir until completely combined.

Then stir in flour and salt until mixture is crumbly.

Press dough into each tart pan, start with edge first, then do the center.

Freeze for 20 minutes.

Then remove and bake at 375F for 12 - 15 minutes.

Let tart shells cool completely before filling (about 1 hour).

Topping (Boiled Icing)
Stir and heat 1 cup sugar, water and cream of tartar in a small pot, .

Attach candy thermometer to pot and heat sugar mixture until almost 240F.

In the meantime, beat egg whites until stiff peak forms, add 1 T sugar once peaks begin to form.

Once sugar arrives at indicated temperature, pour into egg whites in thin stream slowly, while beating on medium/medium-high.

Beat in powdered sugar and vanilla.

Final assembly
Fill tarts with half grapefruit/blood orange curd and half lemon curd, decorate with icing.





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