Lemon-Orange Tart

• 1¼ cups pastry flour
• Pinch of salt
• 2 tablespoons powdered sugar
• 4 eggs
• 2 tablespoons unsalted butter, softened
• 1 cup granulated sugar
• 1 tablespoon finely chopped orange zest
• 1½ tablespoons powdered sugar
• 1 lemon, peeled and sectioned
• 1 cup fresh whipped cream
• ½ cup (1 stick) unsalted butter, frozen and cut into small pieces
• 1 egg yolk
• ¼ cup cold water
• 1½ teaspoons finely chopped lemon zest
• 2 tablespoons whipping cream
• ½ cup freshly squeezed lemon juice
• ½ cup freshly squeezed orange juice

1. For pastry: Combine flour, salt, and powdered sugar in a food processor fitted with the steel blade. Process for a few seconds to blend. Add butter and egg yolk and process until mixture resembles coarse meal, about 5 to 10 seconds.

2. With blades of processor turning, gradually add the cold water until dough is just beginning to come together and will adhere when pinched.

3. Transfer to floured pastry board or work surface. Press into a round shape for easy rolling. Roll out into a circle large enough to fit an 11-inch tart pan with removable bottom or a flan ring that has been placed on a baking sheet. Drape circle over a rolling pin and fit it into pan. Roll rolling pin over tart pan or flan ring with moderate pressure to remove excess overlapping dough.

4. Press pastry with fingers so that it adheres to sides of pan. If using tart pan with straight edges, raise edges of pastry ¼- to ½-inch above top of pan by squeezing dough from both sides with index fingers.

5. Preheat oven to 375°F. Place tart pan on a baking sheet. Cover pastry in pan with a sheet of parchment paper or aluminum foil and press to fit sides. Pour baking beads, beans, or rice into center of paper and distribute evenly. Bake crust for 15 minutes.

6. Remove baking beads and paper and prick crust with a fork. Return to oven and bake until light brown, approximately 5 to 7 minutes more. Remove from oven.

7. For filling: In a mixing bowl, beat eggs until frothy. Add butter and sugar and beat until thick and lemon colored. Add orange and lemon zest, cream, and juices. Mix well.

8. Pour filling into pie crust and bake for 10 minutes. Reduce oven temperature to 350°F and bake an additional 12 to 15 minutes, until filling is slightly brown, set in the center, and moves just slightly when pan is moved. Remove from oven.

9. Preheat broiler if necessary. Sprinkle tart with powdered sugar through a strainer so that top is uniform. Place lemon sections in center of tart in a spokelike fashion to resemble a flower. Broil, checking carefully, for 1 to 1½ minutes. Tart should be completely brown around lemon flower.

10. Serve at room temperature. Pass whipped cream separately.