Orange Curd Meringue Tart

Instructions

To prepare the pastry

1. Makes sufficient pastry for three 10 inch tart shells. The dough freezes well for later use
2. Using a food processor or a pastry blender cut cold butter into flour and salt until mixture resembles a coarse meal. Small pieces of butter should still be visible.
3. Pour cold water over the mixture and work in by tossing with a fork until dough begins to form.
4. Use your hands as little as possible and work the dough as little as possible. Divide dough into 3 balls, flatten into 3 rounds, wrap in plastic wrap and place in the refrigerator to rest for a minimum of 20 minutes. You can freeze the other rounds for another time.
5. You can make your dough the previous day but make sure you take it out of the fridge for 10 minutes to warm slightly before rolling out.
6. Roll the dough into a 12 inch round and place in the bottom of a 10 inch tart pan. Trim and flute the edges as desired.
7. Poke a few holes in the bottom of the pastry shell, rest in the refrigerator for an additional 20 minutes before baking at 400 degrees F for 12 – 15 minutes or until golden brown.
8. Cool completely before adding the filling.

To prepare the Orange Curd Filling

1. Whisk together egg yolks, orange juice concentrate, orange zest and sugar in a small saucepan.
2. Cook over medium low heat, stirring constantly until the mixture thickens.
3. Remocve from heat and whisk in the butter, one piece at a time until smooth.
4. At this point you can press the orange cured through a sieve to remove the zest if desired but I generally don't bother. I find the zest intensifies the orange flavor even more as it cools.
5. Chill completely before pouring into the baked shell. Top with meringue.

To prepare the Meringue

1. Whip egg whites, vanilla, salt and cream of tarter to soft peaks.
2. Very gradually add the sugar in a continuous slow steady stream while continuing to beat the egg whites.
3. Spoon onto the orange curd in the tart making sure that the meringue touches the crust all the way around the tart. This will help to prevent the meringue from shrinking.
4. Bake in a 400 degree F oven for about 10 minutes or until the meringue is well browned. Cool tart thoroughly in the refrigerator before serving. Keep refrigerated.