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This recipe was developed for use in a removable-bottom, petal-shaped tart pan. You may also use a 9" removable-bottom round tart pan that's at least 1 1/4" deep.
2 tablespoons sugar
1 cup King Arthur Unbleached All-Purpose Flour
1/4 teaspoon salt
6 tablespoons cold butter, cut into chunks
2 egg yolks, divided
1/8 teaspoon Fiori di Sicilia (or use 1/8 teaspoon orange or lemon oil or 1 tablespoon freshly grated orange or lemon zest)
2 tablespoons cold water
1 cup cream or half and half
3/4 cup milk
1/2 cup sugar
1/4 teaspoon salt
2 tablespoons Signature Secrets or cornstarch
3 whole eggs
1 teaspoon vanilla extract
1/4 cup sugar
To make the crust: Whisk together the sugar, flour, and salt. Add the butter and mix until crumbly. Mix 1 egg yolk with water and Fiori di Sicilia. Add to the dry ingredients and mix till a cohesive dough forms. Pat into a disk, wrap with plastic, and refrigerate until firm, about 30 minutes.
Roll the dough into a 10" to 11" circle. Gently ease it into a 9" removable-bottom tart pan, pressing the dough up the sides. Try not to stretch the dough, as this contributes to shrinkage while baking. Use scissors to trim around the top edge, leaving a 1/4" overhang. Refrigerate again, for about 30 minutes. Meanwhile, preheat your oven to 425°F.
Prick the crust all over with a fork, then weigh it down with pie weights; or line with waxed paper or parchment, and fill partway with dry rice or beans. Bake for 10 minutes, then remove from the oven and take out the pie weights. Brush the crust with the remaining egg yolk, and return to the oven. While the crust is finishing baking, make the filling; it's important that hot filling be poured into the hot crust. After 5 minutes, remove the crust from the oven, and reduce the temperature to 375°F.
To make the filling: While the crust is baking, scald the milk and cream together in a saucepan set over medium heat, or in a microwave. Remove from the heat. Working quickly, mix together the sugar, salt, and Signature Secrets; add the eggs and vanilla, and whisk until smooth. Pour 1/4 of the hot milk into the egg mixture, then add the egg mixture back to the milk. Pour the hot filling into the hot crust.
To bake the tart: Bake the tart for 10 minutes, then turn the oven off and leave the tart in the turned-off oven for 5 minutes. The center will still be wobbly, but the sides should be set. Remove the tart from the oven, and allow it to cool completely.
To "brulée" or caramelize the top, sprinkle with sugar and use a chef's torch to lightly brown the sugar, or place under the broiler till sugar is browned, watching carefully. Serve with fresh fruit. Yield: 8 to 10 servings.