1-2Cara Cara oranges, half-moon slices, peel and pith removed
11-inchtart pan with removable bottom
Preheat oven to 350°F. Lightly grease tart pan with removable bottom and place on a large, rimmed baking sheet.
In a large bowl, beat egg yolks with sugar, lemon zest and juice until thick and light, 3-4 minutes.
Combine flour and baking powder in a small bowl. Stir into egg yolk mixture until combined.
With clean beaters, in a medium bowl beat egg whites until soft peaks form. Gently fold beaten egg whites into egg yolk mixture with a spatula.
Pour batter into prepared tart pan. Bake 16-18 minutes, or until inserted toothpick comes out with a few moist crumbs.
Set aside to cool before topping with fruit. (Can be made one day ahead of assembling. Cover and leave at room temperature.)
While the tart cools, in a small saucepan, bring jelly and cornstarch to a slow simmer. Let simmer 3-5 minutes until slightly thickened and fluid. Keep warm until ready to use. Glaze should brush on fruit smoothly.
Arrange various fruits as desired. Ingredients listed are what I used. If you like this design, start from the outside and work your way toward the center.
When satisfied, brush just enough of the glaze over the fruit for a shiny look. Too much glaze will make the flan heavy and soggy.
Refrigerate uncovered 30 minutes before serving. (Can be made 4 hours ahead. Cover with a large bowl or tent with foil and chill. Do not use plastic wrap. It will stick!)