Satsuma Cloud Tart

Name: Satsuma Cloud Tart
Ingredients: Crust:; 6.75 ounces all-purpose flour (about 1 1/2 cups); 1 1/2 tablespoons sugar; 1/8 teaspoon salt; 6 tablespoons chilled butter, cut into small pieces; 5 tablespoons ice water; Filling:; 1/2 cup sugar; 3 large egg yolks; 1.1 ounces all-purpose flour (about 1/4 cup); 2 tablespoons grated satsuma orange rind; 6 tablespoons satsuma orange juice; 2 tablespoons lemon juice; 1 tablespoon butter, melted; Meringue:; 3 large egg whites; 1/2 cup sugar; 1/2 teaspoon vanilla extract

18 ingredients

5 steps

Ingredients

Crust:
6.75 ounces all-purpose flour (about 1 1/2 cups)
1 1/2 tablespoons sugar
1/8 teaspoon salt
6 tablespoons chilled butter, cut into small pieces
5 tablespoons ice water
Filling:
1/2 cup sugar
3 large egg yolks
1.1 ounces all-purpose flour (about 1/4 cup)
2 tablespoons grated satsuma orange rind
6 tablespoons satsuma orange juice
2 tablespoons lemon juice
1 tablespoon butter, melted
Meringue:
3 large egg whites
1/2 cup sugar
1/2 teaspoon vanilla extract

Directions

1

To prepare crust, weigh or lightly spoon 75 ounces (about 1 1/2 cups) flour into dry measuring cups; level with a knife. Combine 75 ounces flour, 1 1/2 tablespoons sugar, and salt in a food processor; process until blended. Add 6 tablespoons butter, and pulse until the mixture resembles coarse meal. With processor on, slowly pour 5 tablespoons ice water through food chute; process until dough forms a ball. Shape dough into a 6-inch circle. Wrap in plastic wrap; chill 30 minutes.
2

Preheat oven to 400°.
3

Roll dough out to a 10-inch circle on a lightly floured surface. Place dough into a 9-inch round removable-bottom tart pan. Fold edges under; press dough against sides of pan. Line bottom of dough with a piece of foil; arrange pie weights or dried beans on foil. Bake at 400° for 10 minutes or until edge is lightly browned. Remove pie weights and foil; reduce oven temperature to 375°. Bake an additional 15 minutes or until crust is golden. Cool 10 minutes.
4

To prepare filling, combine 1/2 cup sugar and egg yolks in a large bowl; beat with a mixer at medium-high speed 3 minutes or until thick. Weigh or lightly spoon 1 ounces (about 1/4 cup) flour into a dry measuring cup; level with a knife. Add flour, satsuma orange rind, and the next 3 ingredients (through melted butter); stir just until combined. Pour mixture into cooled crust. Bake at 375° for 20 minutes or until filling is set. Remove from oven; cool completely. Reduce oven temperature to 325°.
5

To prepare meringue, beat egg whites with a mixer at high speed until soft peaks form using clean, dry beaters. Gradually add 1/2 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently fold in vanilla. Spread meringue evenly over filling, sealing to edge of crust. Bake at 325° for 25 minutes; cool 1 hour on a wire rack.