i mean....you guys.
if there's a better way to use that blood orange curd i just posted about, i don't know what it is. this tart is FAB. a crisp pastry shell, toped with tart, cool, smooth curd, and then all that topped with a thick layer of fluffy, marshmallowy, lightly torched meringue. yeah. this pie is a project, but it is so, so worth it.
1 recipe blood orange curd
pie crust (makes enough for one bottom crust)
1⅓ cups all-purpose flour
¼ teaspoon salt
¼ teaspoon granulated sugar
5 tablespoons cold, unsalted butter, cut into small pieces
3 tablespoons cold vegetable shortening (crisco), cut into small pieces
ice water, as needed
6 fluid ounces egg whites (if you've just made the curd, use some of what's leftover after separating the eggs)
¼ teaspoon salt
11 ounces granulated sugar
¼ teaspoon almond extract
how to do it:
1. to make the pie crust: put flour, salt, and sugar in a clean mixing bowl. mix until well combined, then add the pieces of cold butter and shortening.
2. using your hands, a fork, or a pastry blender, blend fat into the dry ingredients until everything begins to clump together and starts to feel like wet sand.
3. add ice water, one tablespoon at a time and blending mixture together with a fork, until the dough begins to come together. add only enough ice water so that the dough will hold together in ball and does not feel dry, but also doesn't feel overly wet or sticky. wrap dough in plastic wrap and keep in the refrigerator until ready to bake (at least 30 minutes).
4. to bake off the pie crust: roll out the dough until it is a circle about 2 inches larger than your tart pan – so if you're working with a 9-inch tart pan, aim to create an 11-inch circle of dough. spray the pan with nonstick cooking spray and gently transfer the dough to the pan, carefully pressing it down into the bottom and up against the sides of the pan. trim any excess dough hanging over the edges.
5. place a piece of parchment paper on top of the dough, then add dried beans or pie weights (as pictured above), and bake crust 25-30 minutes at 375°f, or until completely baked through and golden brown. allow crust to cool for another 30-60 minutes.
6. once cooled, fill tart shell with blood orange curd (you may not need all of it).
7. to make the meringue: fill a medium saucepan halfway with tap water and set over medium heat. bring to a simmer. In a mixing bowl (or the bowl of a stand mixer), combine egg whites, sugar, and salt. put the mixing bowl over the simmering water and whisk continuously until the sugar is completely dissolved and mixture is hot, but not boiling (about 125°f on a candy thermometer).
8. carefully move mixing bowl away from the stove, add almond extract, and beat egg white mixture at medium speed until it is completely cooled, white, stiff, and glossy. spoon meringue onto top of tart (again, you may not need all of it) and gently smooth and swoosh it over the top of the tart until you have an even layer across the whole surface (and, i hope, are happy with the way it looks). If you so choose, torch the top with a culinary torch to create slightly darkened, toasted spots or streaks.