- 10
Ingredients
- Shortbread Crust:
- 1 cup all-purpose flour
- 6 tablespoons cold unsalted butter, cut into small pieces
- 1/2 cup cornstarch
- 1/4 cup sugar
- 1/2 teaspoon salt
- 2 tablespoons cold water
- 1 egg yolk
- 1 teaspoon vanilla
- Clementine Filling:
- 1 1/2 cups sugar
- 1/2 cup unsalted butter, softened
- Pinch salt
- 2 teaspoons all-purpose flour
- 2 teaspoons fine cornmeal
- 2 drops orange food coloring (optional)
- 5 eggs
- 3/4 cup creme fraiche
- Finely shredded peel of 1 clementine (or 1 teaspoon orange peel) and 1 lemon (2 teaspoons)
- 3 tablespoons clementine juice or orange juice
- 1 tablespoon lemon juice
- 1 teaspoon vanilla
- Wilton® gold color mist food spray
- 2 clementines
- 1 tablespoon orange marmalade, melted
Preparation
Step 1
1. For Shortbread Crust, in the bowl of a food processor fit with the blade attachment, combine 1 cup flour, 6 tablespoons butter, the cornstarch, 1/4 cup sugar, and 1/2 teaspoon salt. Cover and pulse until the mixture resembles coarse cornmeal.
2. In a small bowl, whisk together the water, egg yolk and 1 teaspoon vanilla until well combined.
3. While pulsing, slowly pour the egg mixture into the flour mixture and pulse until the dough just begins to look moist.
4. Turn the dough out onto a large piece of plastic wrap and gently turn the dough a few times to distribute any dry patches. Wrap and refrigerate at least 20 minutes.
5. Crumble 2/3 of the dough over the surface of a 9-inch deep dish pie plate and gently press the dough evenly on the bottom and up the sides of the pie plate. Dock the bottom of the dough with the tines of a fork and chill for 45 minutes. Line pan with parchment and fill to the top with pie weights or dry beans. Bake at 350 degrees F for 15 minutes. Take out weights and parchment, loosely cover with foil and bake 5 to 8 minutes more or until the dough is beginning to brown.
6. For Clementine filling, in the bowl of a stand mixer fit with the flat beater attachment, cream together 1 1/2 cups sugar, 1/2 cup butter, and a pinch of salt until light and fluffy. Add 2 teaspoons flour and the cornmeal and mix until just incorporated. Add eggs, one at a time, until incorporated, scraping down the sides of the bowl between additions. Add food coloring, if using.
7. In a small bowl whisk together the creme fraiche, clementine peel, lemon peel, clementine juice, lemon juice, and 1 teaspoon vanilla. With the mixer running on slow, add the wet ingredients. Scrape down the sides again and mix until incorporated (the mixture may look curdled. This is ok!).
8. Pour the filling into the prepared shell and bake at 350 degrees F for 35 to 40 minutes, until the pie is just set but still has a very slight wiggle in the center. Allow to cool completely on a wire rack.
9. Between two sheets of waxed paper or parchment paper, roll the remaining crust dough to 1/8" thick. Place on a baking sheet and chill 5 minutes or until firm. Using an embossed maple cookie stamp, press gently on the dough, and using a round cutter, stamp out medallion shapes. Place the medallions on a parchment lined baking sheet and bake at 350 degrees F for 5 to 10 minutes or until just golden brown. Allow to cool completely on a wire rack. Spray each medallion with Wilton gold spray and allow the spray to dry.
10. Cut the clementines into 1/8" slices. Brush lightly with melted marmalade. Decorate the top of the cooled pie by fanning out the slices and the medallions.