In the warm embrace of a late afternoon sun, I found myself wandering through a vibrant farmer’s market. The air was thick with the scent of fresh herbs and ripe fruits. As I strolled past the stalls, a particularly beautiful display of citrus fruits caught my eye. I picked up a handful of oranges, lemons, and limes, each one glistening with promise. The idea of creating delightful tartlets danced in my mind, inspired by the vibrant colors and zesty flavors. These Citrus & Thyme Tartlets are a tribute to that day, a perfect blend of tangy sweetness and herbal notes that will brighten any gathering.
Ingredients
For the Tartlet Shells:
1 ½ cups all-purpose flour
½ cup unsalted butter, cold and cubed
¼ cup powdered sugar
1 large egg yolk
2 tablespoons ice water
Pinch of salt
For the Citrus Filling:
1 cup fresh orange juice
½ cup fresh lemon juice
¼ cup fresh lime juice
¾ cup granulated sugar
4 large eggs
2 tablespoons cornstarch
1 tablespoon fresh thyme leaves, chopped
Zest of 1 orange
Zest of 1 lemon
For Garnish:
Fresh thyme sprigs
Thinly sliced citrus fruits
Instructions
To create the tartlet shells, start by combining the flour, powdered sugar, and salt in a mixing bowl. Add the cold, cubed butter and use your fingers or a pastry cutter to work it into the flour until it resembles coarse crumbs. In a separate bowl, whisk the egg yolk with the ice water, then gradually add it to the flour mixture, mixing until it forms a dough. Wrap the dough in plastic wrap and chill it in the refrigerator for at least 30 minutes.
Once chilled, preheat your oven to 375°F (190°C). Roll out the dough on a lightly floured surface to about ⅛ inch thick. Cut out circles to fit your tartlet pans, pressing the dough into the pans and trimming the edges. Prick the bottoms with a fork to prevent bubbling. Bake the shells for about 15 minutes or until lightly golden. Allow them to cool completely.
Now, for the citrus filling, whisk together the fresh citrus juices and zest in a saucepan. In a separate bowl, whisk the eggs and sugar until well combined. Gradually stir in the cornstarch to avoid lumps. Slowly add the juice mixture to the egg mixture, whisking continuously. Pour this mixture back into the saucepan and cook over medium heat, stirring constantly until thickened. Remove from heat and stir in the fresh thyme leaves.
Carefully pour the filling into the cooled tartlet shells, filling them to the top. Bake the tartlets for an additional 10-12 minutes until just set. Once baked, remove from the oven and let them cool at room temperature. They can be served warm or chilled.
To serve, garnish each tartlet with a sprig of fresh thyme and a slice of citrus for a pop of color. These Citrus & Thyme Tartlets are not just a feast for the palate but a visual delight, reminiscent of that sunny day at the market. Enjoy them at your next gathering, and watch as they steal the show!