Ingredients
- 3 medium navel oranges
- 2 (1-pound) red grapefruits
- 2 large lemons
- 1 cup sugar
- 2 1/2 teaspoon arrowroot
- 3 medium navel oranges
- 2 (1-pound) red grapefruits
- 2 large lemons
- 1 cup sugar
- 2 1/2 teaspoon arrowroot
- 1 1/2 cup flour
- 2 tablespoon sugar, plus 1 tablespoon
- 1/4 teaspoon fine sea salt
- 10 tablespoon (1 1/4 sticks) unsalted butter chilled and cut into 1/2-inch pieces
- 3 tablespoon ice water
- 1/2 teaspoon almond extract
- 3 medium navel oranges
- 2 (1-pound) red grapefruits
- 2 large lemons
- 1 cup sugar
- 2 1/2 teaspoon arrowroot
- 1 1/2 cup flour
- 2 tablespoon sugar, plus 1 tablespoon
- 1/4 teaspoon fine sea salt
- 10 tablespoon (1 1/4 sticks) unsalted butter chilled and cut into 1/2-inch pieces
- 3 tablespoon ice water
- 1/2 teaspoon almond extract
- 1 cup (8 ounces) mascarpone cheese, at room temperature
- 3 tablespoon sugar
- 1 teaspoon pure vanilla extract
- 3 medium navel oranges
- 2 (1-pound) red grapefruits
- 2 large lemons
- 1 cup sugar
- 2 1/2 teaspoon arrowroot
- 1 1/2 cup flour
- 2 tablespoon sugar, plus 1 tablespoon
- 1/4 teaspoon fine sea salt
- 10 tablespoon (1 1/4 sticks) unsalted butter chilled and cut into 1/2-inch pieces
- 3 tablespoon ice water
- 1/2 teaspoon almond extract
- 1 cup (8 ounces) mascarpone cheese, at room temperature
- 3 tablespoon sugar
- 1 teaspoon pure vanilla extract
- 2 12-inch by 17-inch pieces of parchment paper
Preparation
Baking Directions:
For the jam:Trim the ends from oranges and remove the skins and pith.
Place a sieve over a medium bowl.
Using a paring knife, cut along the membrane on both sides of each segment.
Free the segments and place in the sieve, allowing the juices to drip into the bowl.
Squeeze the juice from the leftover membranes into the bowl.
Remove the segments from the grapefruits and squeeze the juices from the leftover membranes into the bowl.
Remove the segments from 1 lemon and squeeze the juice from the leftover membranes into the bowl.
Squeeze the juice from the second lemon into the bowl.
Place the fruit segments, juices, sugar and arrowroot in a medium saucepan.
Bring themixture to a boil over medium-highheat.
Reduce the heat to a simmer and cook for 1 to 1 1/2 hour until the mixture is thick.
Cool for 30 minutes at room temperature.
Refrigerate for 30 minutes.
For the crust: In the bowl of a food processor, combine the flour, 2 tablespoons sugar, lemon zest, and salt .
Pulse until blended.
Add the butter and pulse until the mixture resembles a coarse meal.
Combine the icewater and almond extract.
Stir to combine.
With the machine running, gradually add the water mixture until moist clumps form.
Turn the mixture out onto a work surface and form into a ball.
Flatten the dough into a disk and wrap in plastic wrap.
Chill the dough for 1/2 hour.
Position an oven rack in the center of the oven.
Preheat the oven to 375 degrees F.
On a large sheet of parchment paper, roll out the dough into an 10-inch circle.
Transfer thedough to a large, heavy baking sheet.
Fold the dough border over to form an 8 to 9-inch round, pleating the crust loosely and pinching to seal any cracks in the dough.
Take a fork andprick the bottom of the tart.
Bake the tart until the crust is golden, about 40 minutes.
Place the bakingsheet on a rack to cool for 10 minutes, then slide a metal spatula under the crust to free the tart from the parchment.
For the topping: In a small bowl, mix together the mascarpone cheese, orange zest, lemon zest, sugar, and vanilla until smooth.
Spread the topping over the cooled crust.
Spoon the jam on top, cut into wedges and serve.
