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Author Notes: After hearing about the contest I chose to highlight citrus as the key ingredient. As a lover of italian pastries I looked to a variation on cannoli cream as the custard and used a local jam to make the glaze. —eastendhomearts
- 3 cups flour
- 1/2 pound butter
- 1 egg yolk
- 1/2 cup sugar
- 1/4 cup water
- With a mixer and the paddle attachment, mix the butter sugar and flour
- add the egg yolk and mix till combined
- add just enough of the 1/4 cup of water for the dough to come together
- roll out the dough to 1/2 in thick, place in tart pan
- prick dough with fork and place in oven 350 degreees for 15 min and 325 for 7 min
Italian Sweet Cream filling and Fruit topping
- 1/2 cup heavy cream
- 1/2 cup ricotta cream
- 2 tablespoons almond honey
- 3 oranges
- 1/2 pineapple
- 2 tablespoons Really Good Apricot Jam
- 1 tablespoon honey
- 1-2 tablespoons water
- In a mixer with the whisk attachment add a bit of the heavy cream and ricotta and stir to combine
- Add honey and increase speed to medium high
- Add the rest of the heavy cream and whip till like a whip cream approximately 3-5 minutes
- Add 1/2 tsp cinnamon
- Place cream on cooled shortbread crust
- Remove rind of orange by cutting it off and removing the pith. Cut into slices horizontally
- Remove rind of pineapple and cut into slices
- Place fruit on tart by alternating layers of pineapple and orange
- Mix together honey and apricot jam and water and place in microwave for 15 seconds . Stir to combine and pour over the tart
- Serve and Enjoy
- This recipe was entered in the contest for Your Best Late Winter Tart (Sweet or Savory)
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