Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Easy Citrus Tart Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on July 6, 2019 Print Rate It Share Share Tweet Pin Email Yield: 1 9-inch tart This pretty tart is enriched with creme fraiche and glazed with orange marmalade. Ingredients All-purpose flour, for work surface Pate Sucree for Citrus Tart Zest of 1 orange (about 1 tablespoon) Zest of 2 lemons (about 1 tablespoon) ½ cup freshly squeezed orange juice ½ cup freshly squeezed lemon juice ¾ cup sugar ¼ cup plus 2 tablespoons creme fraiche or sour cream 6 large eggs ½ cup orange marmalade (with long strips) Directions Lightly flour a clean work surface. Roll out pate sucree to 1/8-inch thickness. Place in bottom of 9-inch tart pan with removable bottom; chill for 30 minutes. Preheat oven to 375 degrees. Remove pan from refrigerator; place on a baking sheet. Using a fork, prick pastry all over. Carefully line pastry with parchment, pressing it into corners and edges; weigh down with uncooked beans. Bake about 20 minutes. Remove paper and beans; bake until crust is light golden, about 10 minutes more. Transfer to a rack to cool for 15 minutes. Whisk zests, juices, and sugar in a medium bowl. Whisk in creme fraiche until well combined. Whisk in eggs until well blended. Pour into shell. Carefully return to oven; bake until filling is set, 25 to 30 minutes. Do not brown. Transfer to a wire rack; let cool to room temperature. Place marmalade in a small saucepan; stir over low heat until melted. Let cool a few minutes; spread evenly over cooled tart. Serve at room temperature or chilled. Rate it Print