|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!
|First layer: homemade blood orange marmalade|
|Next layer: almond cream|
|Final layer: citrus rounds|