Satsuma Cloud Tart

Satsuma Cloud Tart Recipe
Photo: Randy Mayor; Styling: Leigh Ann Ross

Recipe from

Cooking Light

Nutritional Information

Calories 262
Caloriesfromfat 33 %
Fat 9.5 g
Satfat 5.6 g
Monofat 2.7 g
Polyfat 0.6 g
Protein 4.3 g
Carbohydrate 40.4 g
Fiber 0.8 g
Cholesterol 83 mg
Iron 1.2 mg
Sodium 106 mg
Calcium 17 mg

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

Preparation

1. To prepare crust, weigh or lightly spoon 6.75 ounces (about 1 1/2 cups) flour into dry measuring cups; level with a knife. Combine 6.75 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 1.1 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.

Note:

Joanne Weir,

December 2008
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