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1
To prepare the pastry, combine flour and butter in a small bowl, and place in freezer for 10 minutes.
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2
With a food processor, pulse mixture until it resembles coarse bread crumbs.
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3
While running the processor, gradually pour 5 tablespoons juice down feed tube until mixture forms a ball.
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4
Turn pastry onto a sheet of plastic wrap.
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5
Pat into a flat disk.
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6
Enclose disk in wrap, and refrigerate.
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7
To prepare the orange curd, beat eggs, yolks and sugar in a wide, shallow saucepan until smooth.
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8
Add butter, orange juice and zest.
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9
Place over low heat, and stir constantly until butter has melted and mixture has thickened.
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10
(If mixture begins to curdle, place bottom of pan in cold water, and beat vigorously.)
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11
Remove thickened curd from heat, and pour through a fine strainer into a bowl.
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12
Set aside to cool.
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13
Heat oven to 400 degrees.
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14
On a lightly floured surface, roll out pastry to about 1/8 inch.
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15
With a 3-inch-diameter fluted cutter, cut 24 disks, rerolling and cutting scraps if necessary.
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16
Press disks into two tartlet pans with 12 2 1/2-inch indentations.
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17
Put a heaping teaspoonful of orange curd into each tartlet.
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18
Curd will spread as it cooks.
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19
(Refrigerate any remaining curd to use on breads and pastries.)
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20
Bake tartlets until pastry is lightly browned, 8 to 10 minutes.
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21
Remove from heat, and transfer tartlets to a cooling rack with a small spatula.
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22
Serve at room temperature.
