Preheat oven to 450°F. Unroll pastry. Transfer to 9-inch tart pan with a removable bottom. Ease pastry into pan, being careful not to stretch pastry. Press edges of pastry against edges of pan. Trim excess. Line pastry with a sheet of parchment paper and pie weights or a double thickness of heavy foil.
Bake pastry for 15 minutes. Remove parchment and weights or foil. Place tart pan on baking sheet. Reduce oven temperature to 325°F.
In a medium bowl whisk together eggs, whipping cream, sugar, lemon juice, and orange juice. Pour into the tart shell.
Bake about 25 minutes or until filling is firm when tart is shaken. Remove from oven. Cool slightly. Remove sides of pan and cool to room temperature. Serve at room temperature. Garnish with candied lemon peel, if desired. (Refrigerate to store; bring to room temperature before serving.) Makes 8 to 10 servings.
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