Satsuma Cloud Tart

Satsuma oranges are best from Oct - Dec. Look for satsumas with firm, tight peels, with no hollow-feeling or dented spots; heavier ones are generally juicier. Store at room temp or in fridge (fridge will prolong freshness but can dry them out). Use within 4-5 days.

Yield: 10 servings.

CRUST
6.75 oz all-purpose flour (about 1 1/2 cups)
1 1/2 Tbs sugar
1/8 tsp salt
6 Tbs chilled butter, cut into small pieces
5 Tbs ice water
FILLING
1/2 cup sugar
3 large egg yolks
1.1 oz all-purpose flour (about 1/4 cup)
2 Tbs grated satsuma orange rind
6 Tbs satsuma orange juice
2 Tbs lemon juice
1 Tbs butter, melted
MERINGUE
3 large egg whites
1/2 cup sugar
1/2 tsp vanilla extract

To prepare crust, weigh or lightly spoon 6.75 oz flour into dry measuring cups; level with a knife. Combine 6.75 oz flour, 1 1/2 Tbs sugar, and salt in a food processor; process until blended. Add 6 Tbs butter, and pulse until the mixture resembles coarse meal. With processor on , slowly pour 5 Tbs ice water through food chute; process until dough forms a ball. Shape dough into a 6-inch circle. Wrap in plastic wrap; chill 30 mins.
Preheat oven to 400 F.
Roll dough out to a 10-inch circle on a lightly floured surface. Place dough into a 9-inch round removable-bottom tart pan. Fold edges under; press dough against sides of pan. Line bottom of dough with a piece of foil; arrange pie weights or dried beans on foil. Bake at 400F for 10 mins or until edge is lightly browned. Remove pie weights and foil; reduce oven temp to 375F. Bake an additional 15 mins or until crust is golden. Cool 10 mins.
To prepare filling, combine 1/2 cup sugar and egg yolks in large bowl; beat with a mixer on med-high speed 3 mins or until thick. Weight or lightly spoon 1.1 oz flour into a dry measuring cup; level with a knife. Add flour, satsuma orange rind, and the next 3 ingredients (thru melted butter); stir just until combined. Pour mixture into cooled crust. Bake at 375F for 20 mins or until filling is set. Remove from oven; cool completely. Reduce oven temperature to 325F.
To prepare meringue, beat egg whites with a mixer at high speed until soft peaks form using clean, dry beaters. Gradually add 1/2 cup sugar, 1 Tbs at a time, beating until stiff peaks form. Gently fold into vanilla. Spread meringue evenly over filling, sealing to edge of crust. Bake at 325F for 25 mins; cool 1 hour on a wire rack.

From Cooking Light, December 2008.