Well I have been posting for about 3 months now and can you tell that fruit is one of my favorites? I remember the old food pyramid they used to teach in school and when it came to five servings of fruits or vegetables a day fruit won out every time with me, though I can say with age has come an appreciation of many veggies too. But fruit is still over all my favorite and citrus fruit is high on the list.
Lemons and limes are top of the citrus fruit list with oranges and ruby red grapefruit coming in third and forth place followed by tomatoes. Do I hear some cries from the peanut gallery that ‘tomatoes are not a fruit!’? Well I hate to burst your bubble but tomatoes are classified as a fruit and they are the best fruit straight out of the garden dusted with some salt…. YUM! But for a baked dessert lemons, limes and oranges win the blue ribbon for the best ever citrus fruit to use. Lemon cookies, lime cupcakes and orange angel food cake are some of my fav’s, but I will talk about those in future posts, but when I saw the post “Lemons, Limes and Oranges. Oh My!” from Monica at lick the bowl clean I knew I was going to have to make Monica’s recipe for Triple Citrus Bars but with a few tweeks for me.
Graham cracker crusts are not my fav but shortbread is so zesting up a shortbread crust was a no brainer. Candied orange and lemon peels are a fond memory from childhood and I thought they would add a tart and sweet bite to the tart. So combine Monica’s recipe for Triple Citrus Bars together with a citrus shortbread crust and candied peel and….
A tangy citrus tart topped with sweet and tart candied peel.
For the Candied Peel
2 C. Water
1 C. Sugar
1 Tbsp. Light corn syrup
Pinch of salt
For the Crust
1/3 C. Powdered sugar
1 1/2 C. Flour
1/4 tsp. Salt
1 tsp. Fresh lemon zest
1 tsp. Fresh lime zest
1 tsp. Fresh orange zest
3/4 C. Unsalted butter at room temperature
For the Citrus Filling
2 oz. Cream cheese at room temperature
1 1/2 tsp. Fresh lime zest
1 1/2 tsp. Fresh lemon zest
1 1/2 tsp. Fresh orange zest
1 (14 oz.) Can of condensed milk
1 Egg yolk at room temperature
6 Tbsp. lime juice
2 Tbsp. lemon juice
2 Tbsp. orange juice
With a vegetable peeler carefully remove the zest, the colored part of the peel, of the oranges and lemons in strips. Be careful not to dig to deep into the fruit you do not want any white pith, which is bitter,
Slice the zest peel lengthwise into very thin strips, about a 1/16 to a 1/8 of a inch wide.
Put the strips of peel in a small saucepan, add enough water to cover them by a few inches and bring zest strips to a boil.
Reduce heat to a gentle boil and cook for 15 minutes.
After 15 minutes remove peel from the heat, strain out the old water and rinse the peel with fresh water.
In the saucepan combine the 2 cups water, sugar, corn syrup, and salt.
Fit the pan with a candy thermometer and bring the syrup to a boil.
Add in the blanched peel, reduce the heat and cook at a very low boil for about 25 minutes until the thermometer reads 230°F (110°C).
When you reach 230°F (110°C) turn off the heat and let the peel cool in the syrup.
After the peel has cooled lift it out of the syrup with a fork, let the syrup drain away and let it dry out on a brown paper bag, or paper that is lint proof.
Once peel has dried out store candied peel on wax paper until needed.
Preheat your oven to 350°F, 325°F if using a convection oven.
In a medium mixing bowl combine the powdered sugar, flour, salt and all of the zests for the crust.
Add in chunks of the room temperature butter and cut it into the flour with a pastry blender until the mixture resembles peas.
Press crust dough into a two piece 10 inch tart pan and prick dough well with a fork, to help prevent dough from puffing up while baking.
Line the inside of the crust with parchment paper and add in dough weights, dried beans or rice will work also, and bake for 15-20 minutes.
Remove the blind baked crust from the oven, remove the parchment paper with weights and let the crust cool til warm to the touch.
While crust is cooling in a medium mixing bowl, using a rubber spatula, blend together the cream cheese with the lemon, orange and limes zests until thoroughly combined.
Slowly add in the sweetened condensed milk and whisk mixture vigorously until the milk is incorporated and no lumps of cream cheese remain.
Add in the egg yolk and citrus juices and whisk mixture gently until all the ingredients are thoroughly incorporated.
Pour the citrus mixture into the blind baked crust and bake the tart for 15-20 minutes until the filling sets and does not move when the pan is gently jiggled.
Remove the baked tart from the oven and let it cool to room temperature before refrigerating it for 1-2 hours, this will set the filling.
Once the tart is cold remove it from the tart pan and top it with the candied peel.
Tart will keep in the refrigerator for up to 3 days.
The candied peel can easily be made ahead of time and stored in a airtight container in the refrigerator for a few days until needed.
Now before you head out and start celebrating Memorial Day may I suggest you add this delish Triple Citrus Tart with Candied Peel to your holiday menu? I think so! And may I also suggest too that after you finish celebrating please drop back by and let me know how you liked this tangy sweet tart? I think so to that too!
Well have a happy and safe Memorial Day weekend everyone and until next time… Enjoy!