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Use this recipe to make our Rice Pudding Tarts with Blood Oranges.

Martha Stewart Living, March 2002

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Credit: Reed Davis

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Yield:
Makes six 4-inch round tart shells
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Ingredients

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Directions

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  • Place flour and sugar in the bowl of a food processor, and pulse for a few seconds to combine. Add butter to flour mixture, and process until mixture resembles coarse meal, about 20 seconds. In a small bowl, lightly beat egg yolks and ice water until combined. Pour egg mixture through the feed tube in a slow, steady stream, with the machine running. Process just until dough holds together, no more than 30 seconds.

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  • Turn dough out onto a clean work surface. Divide into two equal pieces, and place each on a sheet of plastic wrap. Flatten into disks. Wrap, and refrigerate at least 1 hour or overnight.

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