Sunday, December 29, 2013

Gingered Calamansi Tart

 If you aren't quite sure what a calamansi's a tiny citrus that's popular in Asia. It's also called 'a golden lime' or 'a Chinese orange.' And it packs a sour, sour punch. My cousin gave me a bag full from her aunt's tree on Christmas, so I decided to use it in one of my pies for the pie party we're attending this afternoon.

2 C white whole wheat flour
1/2 C powdered sugar
1/2 t ground ginger
3/4 C butter
3 T cold water

Preheat oven to 350. Place flour, powdered sugar, and ground ginger into a mixing bowl. Rub in butter till the mixture resembles coarse breadcrumbs. Stir in water until the mixture forms a ball.

Press the dough into a tart pan, with a removable base, and bake for 20 minutes until golden brown. In the meantime, make the topping.

4 eggs
1 3/4 C organic granulated sugar
1/4 C white whole wheat flour
1/2 t baking powder
1 T candied ginger, chopped
1/3 C fresh calamansi juice

To make the calamansi filling, beat together the eggs, sugar, flour, baking powder, candied ginger, and calamansi juice in a bowl till smooth and combined.

Pour calamansi mixture over the cooked base. Bake for another 35 minutes. Leave to cool. Before serving, sprinkle with powdered sugar. Cut into thin slices.

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