I wanted to create a recipe that was magical and bright, and really celebrated a late winter fruit. I chose clementines, because of their vibrant color and glorious taste. In the tart crust, I added pecans to bring a little Southern flare to the dish. I thought the nutty taste with the clementines would be lovely....and it was. Enjoy! - Table9 —Table9
In a food processor, combine the flour, pecans, butter and salt until the mixture is crumbly.-this should only take a few pulses. Add the egg, and pulse a few more times until the dough resembles little peas.
Remove dough from processor and shape into a ball. Wrap in plastic wrap and refrigerate for one-hour. When chilled, remove dough and roll out onto a lightly floured work-surface. Roll out the dough to be 2" larger than the size in inches of your tart pan.
Fit dough into the tart pan, prick with a fork all over and then refrigerate for 30 minutes before baking. Preheat the oven to 350 degrees while tart crust is chilling.
In a medium saucepan, whisk together all curd ingredients along with zest of 1 clementine over low heat. Once whisked, use a wooden spoon to gently stir the curd until it slightly thickens.
Add the zest of the other clementine to a medium bowl. Pour the curd through a strainer into this bowl. Stir to combine. Place plastic wrap on the top of the curd and press down until it is covering and touching the top of the curd. Place curd in refrigerator for at least a few hours, and overnight if necessary for it to set.
While curd is sitting, remove tart crust from the refrigerator and line with parchment paper. Pour dried beans over the top and bake for 20 minutes. Remove parchment and beans, then bake for another 6 minutes. Let cool.
Once curd has set, pour into tart pan. Sprinkle with confectioner's sugar and serve.