• Heat oven to 375°.

  • Line a 10" tart pan with removable bottom with the pie crust. Line crust with aluminum foil; bake 20 min.

  • Quarter but DO NOT PEEL the lemon and clementine. Remove any seeds and place the fruit in a high-speed blender. Add sugar, vanilla, salt and eggs and blitz until smooth. Add the butter and blitz again until smooth. Pour into the baked tart pan and bake on a lower rack of the oven for 10 min. Lower oven temp to 350° and continue to bake until tart is just set in the center, 10 min. Cool completely.

  • Peel 4 remaining fruits, carefully removing all of the white pith with a sharp knife. Slice crosswise into 1/4" rings and place decoratively atop cooled tart. Recipe courtesy of Victoria Granof.