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)
1/2 cup freshly squeezed orange juice
1/2 cup freshly squeezed lemon juice
3/4 cup sugar
1/4 cup plus 2 tablespoons creme fraiche or sour cream
6 large eggs
1/2 cup orange marmalade (with long strips)
Preparation
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.
