Shaker Buddha's Hand Tart Recipe - Los Angeles Times

Name: Shaker Buddha's Hand Tart Recipe - Los Angeles Times
Ingredients: 1 whole Buddha’s hand citron; 277 grams (1 1/3 cups) granulated sugar; 1 tablespoon vanilla bean paste (or 2 teaspoons pure vanilla extract); 1 teaspoon fresh lemon juice; 1/2 teaspoon fine sea salt (or 1 teaspoon Diamond Crystal kosher salt); 1/4 cup plain full-fat yogurt or sour cream; 2 tablespoons unsalted butter, melted and cooled; 4 teaspoons all-purpose flour; 2 large eggs, room temperature; 213 grams (1 1/2 cups) all-purpose flour; 1 tablespoon granulated sugar; 113 grams (1/2 cup/1 stick) cold unsalted butter, cut into 1/2-inch cubes; 1/4 cup ice-cold water; 2 tablespoons apricot jam or orange marmalade combined with 1 teaspoon hot water, to make a glaze

www.latimes.com

Filled with thinly sliced fruit, Buddha's hand stars in this simple, sleek dessert.

View full recipe on www.latimes.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.latimes.com.

Share this recipe:

Cooking tools:

Ingredients

1 whole Buddha’s hand citron
277 grams (1 1/3 cups) granulated sugar
1 tablespoon vanilla bean paste (or 2 teaspoons pure vanilla extract)
1 teaspoon fresh lemon juice
1/2 teaspoon fine sea salt (or 1 teaspoon Diamond Crystal kosher salt)
1/4 cup plain full-fat yogurt or sour cream
2 tablespoons unsalted butter, melted and cooled
4 teaspoons all-purpose flour
2 large eggs, room temperature
213 grams (1 1/2 cups) all-purpose flour
1 tablespoon granulated sugar
113 grams (1/2 cup/1 stick) cold unsalted butter, cut into 1/2-inch cubes
1/4 cup ice-cold water
2 tablespoons apricot jam or orange marmalade combined with 1 teaspoon hot water, to make a glaze