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Satsuma Cloud Tart

Photo: Randy Mayor; Styling: Leigh Ann Ross
Yield 10 servings (serving size: 1 wedge)

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

Nutrition 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

How to Make It

  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.