I just love the bright zing of a citrus dessert, don’t you? Chocolate has its place — I’ve known and loved many chocolate desserts over the years — but citrus just seems fresher and lighter on the palate, if not in calories. This tart came about through a bit of trial and error, but I was very happy with the final product and hope you will be, too!
The fillings are quite sweet — apple-lemon curd topped with candied orange peel — so a buttery almond crust is the perfect foil. Elana’s Pantry is my go-to site for anything almond-flour related, and this simple, rich tart crust did not disappoint. Just be sure to make the base as thick as the sides. You can see my base was a bit too thin which caused a few problems when cutting.
Instead of a straightforward lemon curd, I searched for something that would play well with apple, as my original idea was to top this with roasted apples (which fell apart, hence the candied orange peel) and found an interesting recipe for a Bramley apple-lemon curd. Bramleys are a variety of cooking apple popular in the UK, quite sour, and quite impossible to find in the states. Still, the recipe was intriguing enough that I substituted the tartest varieties of apple I could get my hands on and walked away with a sweet, delicate filling for the tart. Now that I think about it, I wonder if quince would be an acceptable substitute for Bramleys. Hmmm…anyone?
I have to admit I chose the candied orange peel for aesthetic reasons, as I did the amount shown in the photos, but apart from the difficulty it caused slicing the tart, it was a good choice. I’d advise topping the already-cut pieces with a few slivers of peel just before serving to make life a lot easier.
But the absolute best part about this recipe? It’s a two- three- four-fer. Is that even a thing? The recipe makes a LOT of lemon curd, which is a wonderful homemade gift, assuming it can be refrigerated soon after you give it. Packaged with a little porcelain spoon and a sleeve of shortbread cookies, I promise it’ll bring a smile to your food-lover’s face. The orange peel recipe also yields a metric shit-ton, so give those as gifts, too, or make them even more special by dipping them in melted bittersweet chocolate first. LOVE. And then there’s the remaining orange syrup…stay tuned for that one.
recipe after the jump