A refreshing favorite, these tarts are a creative
alternative to classic lemon tarts. Crunchy
shortbread shells are made with European butter
and Madagascar vanilla, then baked until golden
and glazed with an apricot syrup. The shells are
filled with homemade tangy orange curd, then
topped with sweet vanilla meringue and slightly
torched. Edible candied violet petals provide the
finishing touch.
At left:
Individual Orange Flower Tartlets
· 4” Individual Tartlets
· 11” Tart (serves
10-12)
· 4” by 14" Oblong Tart
(serves 8)
