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1
Preheat the oven to 400 degrees F.
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2
On a lightly floured surface, roll out the pie dough to an 11-inch circle.
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3
Transfer to a 10-inch tart pan with a removable bottom and press the dough against the sides.
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4
Refrigerate for 20 to 30 minutes.
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5
Line the shell with parchment paper and fill with pie weights or dried beans.
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6
Bake for 10 minutes.
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7
Remove the paper and weights, and bake until golden brown, 10 to 15 minutes.
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8
Remove from the oven and cool on a wire rack before filling.
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9
Reduce the oven temperature to 350 degrees F.
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10
In a mixing bowl, whisk the juice, zest, and sugar to dissolve the sugar.
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11
Whisk in the beaten egg yolks and cream.
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12
Pour into the prepared shell and bake until set, about 30 minutes.
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13
Cool completely then cover and refrigerate until well chilled, at least 3 hours.
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14
Before serving, arrange the orange segments and raspberries in a concentric pattern around the top of the tart.
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15
Sprinkle lightly with powdered sugar and serve chilled.
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16
8 ounces all-purpose flour, about 1 1/2 cups plus 2 tablespoons
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17
1 tablespoon sugar
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18
1/2 teaspoon salt
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19
1 stick cold unsalted butter, cut into 1/4-inch pieces
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20
2 tablespoons solid vegetable shortening
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21
3 tablespoons ice water
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22
Sift the flour, sugar, and salt into a large bowl.
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23
Using your fingers, work in the butter and shortening until the mixture resembles coarse crumbs.
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24
Add 2 tablespoons of ice water and work with your fingers until the water is incorporated and the dough comes together.
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25
Add more water as needed to make a smooth dough, being careful not to over mix.
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26
Form the dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes before using.
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27
Inactive Prep Time: at least 30 minutes
