Issue Date: November, 2009
Serves: Makes 12 tarts
Pairings:
Courtesy of:

Tom Fitzmorris for Louisiana Cookin

Ingredients:

• 2 packages of 3-inch tart shells
• 6 tablespoons unsalted butter
• 1/2 pint heavy cream
• 4 large eggs
• 3 tablespoons sugar
• 1 tablespoon flour
• 2 tablespoons cornstarch
• 1 teaspoon vanilla
• juice of sixLouisianasatsumas

Glaze

• 1 Louisiana satsuma
• 1 tablespoon cornstarch           

Instructions:

Preheat oven to 325°F. Bake tart shells according to package directions. Cool. Melt butter in saucepan on medium heat. Remove from heat and add cream. Return to heat and whisk in eggs and satsuma juice. Combine all dry ingredients and add to saucepan, whisking constantly until mixture is the consistency of pudding. Stir in vanilla. After it cools, pour into tart shells. Peel satsumas and separate into pieces. Slice each piece lengthwise and arrange in a circle on top of each tart, fanning out from center. In a separate sauce pan, heat the juice of one satsuma and add one tablespoon of cornstarch. Simmer on medium until mixture thickens to a glaze. Brush over the top of tarts.