Dalandan-Pomelo Tart Recipe

Make the crust: Combine flour, sugar, and butter in a bowl. Using a pastry cutter or 2 knives, cut in butter until mixture resembles wet sand. Add eggs and mix until dough comes together. If the dough is crumbly, add up to 3 teaspoons water, 1 teaspoon at a time. Form dough into a disc, wrap with plastic wrap, and refrigerate for 30 minutes.

Preheat oven to 350°F. Roll out dough on a clean, floured work surface until 1/4 inch thick and 10 inches in diameter. Press dough onto the bottom and up the sides of a 9-inch tart pan.

Prick the bottom of the tart shell with a fork and cover with parchment paper. Refrigerate for 15 minutes then fill shell with rice or dried beans. Bake for 10 minutes in the preheated oven. Carefully remove rice or beans and parchment paper. Return tart shell to the oven and bake for another 10 minutes. Let cool slightly.

Make the filling: Whisk together egg yolks and half of the sugar in a large bowl. Add cornstarch and mix well; set aside. Combine milk and remaining sugar in a medium pot; bring to a boil. Remove from heat.

Pour 1/3 of the milk mixture into the egg mixture and whisk vigorously, being careful not to cook the eggs. Pour the egg-milk mixture into the remaining milk mixture in the pot; add dalandan juice. Place pot over medium-low heat and mix continuously until mixture thickens and coats the back of a wooden spoon, about 5 minutes. Remove from heat and strain into a clean bowl. Add butter and dalandan liqueur, if using. Place plastic wrap directly on the surface and refrigerate for 1 hour.

Combine jam and water in a saucepan; bring to a boil. Set aside.

Spoon filling onto prepared tart shell. Top with pomelo and dalandan segments; brush with apricot mixture.