Satsuma Cloud Tart

• Crust:
• 6.75 ounces all-purpose flour (about 1 1/2 cups)
• 1 1/2 tablespoons sugar
• 1/8 teaspoon salt
• 6 tablespoons chilled butter, cut into small pieces
• 5 tablespoons ice water
• Filling:
• 1/2 cup sugar
• 3 large egg yolks
• 1.1 ounces all-purpose flour (about 1/4 cup)
• 2 tablespoons grated satsuma orange rind
• 6 tablespoons satsuma orange juice
• 2 tablespoons lemon juice
• 1 tablespoon butter, melted
• Meringue:
• 3 large egg whites
• 1/2 cup sugar
• 1/2 teaspoon vanilla extract

1. To prepare crust, weigh or lightly spoon 75 ounces (about 1 1/2 cups) flour into dry measuring cups; level with a knife. Combine 75 ounces flour, 1 1/2 tablespoons sugar, and salt in a food processor; process until blended. Add 6 tablespoons butter, and pulse until the mixture resembles coarse meal. With processor on, slowly pour 5 tablespoons ice water through food chute; process until dough forms a ball. Shape dough into a 6-inch circle. Wrap in plastic wrap; chill 30 minutes.
2. Preheat oven to 400u0b0.
3. Roll dough out to a 10-inch circle on a lightly floured surface. Place dough into a 9-inch round removable-bottom tart pan. Fold edges under; press dough against sides of pan. Line bottom of dough with a piece of foil; arrange pie weights or dried beans on foil. Bake at 400u0b0 for 10 minutes or until edge is lightly browned. Remove pie weights and foil; reduce oven temperature to 375u0b0. Bake an additional 15 minutes or until crust is golden. Cool 10 minutes.
4. To prepare filling, combine 1/2 cup sugar and egg yolks in a large bowl; beat with a mixer at medium-high speed 3 minutes or until thick. Weigh or lightly spoon 1 ounces (about 1/4 cup) flour into a dry measuring cup; level with a knife. Add flour, satsuma orange rind, and the next 3 ingredients (through melted butter); stir just until combined. Pour mixture into cooled crust. Bake at 375u0b0 for 20 minutes or until filling is set. Remove from oven; cool completely. Reduce oven temperature to 325u0b0.
5. To prepare meringue, beat egg whites with a mixer at high speed until soft peaks form using clean, dry beaters. Gradually add 1/2 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently fold in vanilla. Spread meringue evenly over filling, sealing to edge of crust. Bake at 325u0b0 for 25 minutes; cool 1 hour on a wire rack.

crust, flour, sugar, salt, butter, water, filling, sugar, egg yolks, flour, orange rind, orange juice, lemon juice, butter, meringue, egg whites, sugar, vanilla

Taken from www.myrecipes.com/recipe/satsuma-cloud-tart (may not work)