Meyer lemon & orange tart

Once I saw the beautiful photograph of the meyer lemon tart in MSL last month, I knew I had to make my own version. I love tart desserts, but I decided to add some oranges to sweeten it up for the rest of my family. Instead of whipped cream, we had a thicker vanilla-yogurt cream with the tart and it was absolutely lovely.

You will need:

• 2 cups water
• 1 cup granulated sugar
• 3 Meyer lemons, thinly sliced
• 1 large navel orange, thinly sliced
• 1 package frozen puff pastry
• All-purpose flour, for surface
• 1 large egg, lightly beaten, for egg wash
• Fine sanding sugar, for sprinkling
• 1 cup sour cream
• 1/2 cup plain yogurt (I used nonfat but any kind is fine)
• 1/2 vanilla bean (scraped) or 1 tbsp vanilla extract

1. Bring water and granulated sugar to a simmer in a medium saucepan over medium heat. Cook, stirring, until sugar dissolves, about 5 minutes.
2. Cut out a circle of parchment the size of the saucepan. Add lemons, and cover with parchment. Simmer gently until lemons are soft and translucent, about 1 1/2 hours. Add in the oranges with about half an hour to go.

3. Remove lemons and oranges from syrup, and transfer to a wire rack set over a baking sheet to drain. We reserved the syrup for use in drinks.

4. Preheat oven to 400 F. Roll out puff pastry on a lightly floured surface to an 11-by-14-inch rectangle. Lightly score a 1-inch border around edges using a sharp paring knife. Brush entire surface of dough with egg wash, and sprinkle with sanding sugar. Freeze until firm, about 30 minutes.

5. Bake pastry until golden, about 20 minutes, cool.

6. Layer the fruit on the pastry. Sprinkle with any leftover sanding sugar, if you’d like.

7. Whisk the sour cream, yogurt and vanilla together well. Spoon the vanilla-yogurt cream over the tart.