Want to impress your friends?
Of course you do!
Then let us implore you to make this tasty treat for your next get-together! This citrus tart was the dessert on the cover of Southern Living that caught my attention and demanded (yes, DEMANDED) that I take that magazine home so I could replicate all of this sweet citrusy goodness for our citrus party.
The crust is surprisingly simple and the addition of coconut really makes it something special. The original recipe called for coconut extract to be added, but I left it out simply because I didn't have any and didn't want to go buy it. And guess what? It didn't need it at all! It's fabulous without...you can take the entire food-tasting group's word for it!
You will need to make the Buttery Orange Curd for this delectable delight, but no worries! The most time consuming thing about this recipe is cutting the pretty sections of fruit for the top, which is totally worth the time. Check out a quick tutorial here!
Citrus Tart
by Southern Living
Of course you do!
Then let us implore you to make this tasty treat for your next get-together! This citrus tart was the dessert on the cover of Southern Living that caught my attention and demanded (yes, DEMANDED) that I take that magazine home so I could replicate all of this sweet citrusy goodness for our citrus party.
The crust is surprisingly simple and the addition of coconut really makes it something special. The original recipe called for coconut extract to be added, but I left it out simply because I didn't have any and didn't want to go buy it. And guess what? It didn't need it at all! It's fabulous without...you can take the entire food-tasting group's word for it!
You will need to make the Buttery Orange Curd for this delectable delight, but no worries! The most time consuming thing about this recipe is cutting the pretty sections of fruit for the top, which is totally worth the time. Check out a quick tutorial here!
Citrus Tart
by Southern Living
1/3 c. unsweetened dessicated coconut
2 c. all-purpose flour
2/3 c. powdered sugar
3/4 c. cold butter, cut into pieces
buttery orange curd
9 assorted citrus fruits, peeled and sectioned (I used white grapefruit, oranges, and Rio Star grapefruit)
Preheat oven to 350. Bake coconut in a single layer in a shallow pan 4-5 minutes or until toasted and fragrant, stirring halfway through. Let cool completely.
Pulse coconut, flour, and powdered sugar in a food processor 3-4 times or until combined. Add butter and pulse a few more times until crumbly. With the processor running, gradually add 3 Tbsp. water and process until the dough forms a ball and pulls away from the sides of the bowl.
Roll dough into a 10 inch circle, about 1/4" thick, on a lightly floured surface. Press into the bottom and up the sides of a 9-inch round tart pan with a removable bottom. Trim the excess dough and bake for 30 minutes at 350. Cool completely on a wire rack, about 40 minutes.
Spread buttery orange curd over crust and top with lots of pretty citrus sections!
Preheat oven to 350. Bake coconut in a single layer in a shallow pan 4-5 minutes or until toasted and fragrant, stirring halfway through. Let cool completely.
Pulse coconut, flour, and powdered sugar in a food processor 3-4 times or until combined. Add butter and pulse a few more times until crumbly. With the processor running, gradually add 3 Tbsp. water and process until the dough forms a ball and pulls away from the sides of the bowl.
Roll dough into a 10 inch circle, about 1/4" thick, on a lightly floured surface. Press into the bottom and up the sides of a 9-inch round tart pan with a removable bottom. Trim the excess dough and bake for 30 minutes at 350. Cool completely on a wire rack, about 40 minutes.
Spread buttery orange curd over crust and top with lots of pretty citrus sections!
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