Stories / Recipes

Recipe: Honey–Citrus Tart

JBF Editors

JBF Editors

March 03, 2014


Recipe for Honey–Citrus Tart, adapted by the James Beard Foundation

Thank God for citrus, especially during this merciless winter. As long as there are a few varieties within our reach, we feel like we can cope with few more weeks of dreariness.

This ricotta and honey–based tart from Baltimore-based pastry chef Angie Lee is a lovely way to put whatever citrus you have on hand to use. (Lee favors Cara Cara or blood oranges.) The tart dough is made with all-purpose flour and ground amaranth, one of several "alternative" grains that's really not so alternative these days. It lends a nutty flavor to the baked crust, making this dessert all the more special.

Get the recipe here.