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| winter citrus tart. finished product |
This winter citrus tart recipe comes from The Big Sur Bakery Cookbook. It is one of my favorite recipes from one of my favorite cookbooks from easily my favorite restaurant of all time.
I look forward to making this tart every winter when the citrus shines and each varietal is better than then the next. Whether you make the pastry dough by scratch or use a high quality store bought one, the tart is always a crowd-pleaser, in large part thanks to the decadent almond cream pretty citrus rounds. This time around I made the dough, the marmalade and almond cream by scratch. I left the citrus to the farmer's market farmers!
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| First layer: homemade blood orange marmalade |
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| Next layer: almond cream |
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| Final layer: citrus rounds |
This time around I chose blood orange, cara cara and cocktail grapefruit. In my book the best desserts are the ones good enough to eat for breakfast the next morning, as we always do with this one, provided there is any left by then!
hey, emily! this is beautiful! wish i could try it. (linda t.)
ReplyDeleteWe had Halibut from BSB on our way down the coast last week. They get it delivered live in an aquarium truck! It was served over greens with a Meyer Lemon-Mustard sauce. The best Halibut I've ever had!
ReplyDeleteWow, Brendan, that sounds absolutely incredible. The first time we went there, DH insisted I order the duck to go with the Pinot we were having. It was not only the best duck I've ever had, it was the most perfect pairing. I still dream of it! That place is boundlessly inspiring.
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