2 large eggs
2 large egg yolks
1/2 cup sugar
1/2 cup sweetened condensed milk
1/3 cup all-purpose flour
Pinch fine salt
1 cup freshly squeezed tangerineine juice, squeeze them fresh
1 lemon juiced (4 to 5 tablespoons)
2 teaspoons tangerine zest, finely grated
2 teaspoons lemon zest, finely grated
2 blood oranges, sliced and cut into small triangular pieces, for serving, optional
Whisk the flour, cornstarch, and salt together in a bowl.
Beat the butter with the sugar on medium, until light and fluffy, about 4 minutes. With mixer on low, add the dry ingredients and mix until just combined. Try not to over work the dough.
Press dough evenly in prepared pan. It should be about 1/4 of an inch thick. Refrigerate for 1 hour.
Preheat oven to 325 degrees F.
Poke the dough with a fork or a wooden skewer. Bake the crust until just golden, about 30 minutes.
Melt the jelly in the microwave until soft enough to spread, about 1 minute. Pour over dough and spread even with a pastry brush. Return to the oven and cook another 10 minutes. Cool completely on a wire rack.
Whisk the eggs, yolks, sugar, sweetened condensed milk, flour, and salt together in a medium bowl. Beat until thick and light yellow. Stir in the citrus juices and zest, and whisk gently to blend well.
Pour the filling onto the cooled crust and bake until the filling is firm but still loose and wobbly in the center, about 25 to 30 minutes. Cool to room temperature, about 30 minutes. Chill in the refrigerator for at least 1 hour or overnight before cutting.
Remove bars from refrigerator and dip the bottom of it in warm water to soften the butter and release the foil from the sides of the pan. Use foil to lift pastry out of the baking pan and transfer to a cutting board. Using a sharp knife, cut into about 50 1 1/2-inch squares, wiping down the knife with a hot moist towel between cuts. Top each square with a tiny triangular segment of blood orange and serve.
Recipe and Picture from the FoodNetwork 12 days of cookies 2005.