This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Citrus tart
This is an unconventional tart, though the recipe is quite simple: no cream filling in the bottom, just slices of lightly poached fruit in a sweetcrust pastry case.
44 K 3.2/5 (5 reviews)
2 hours 35 min.
Easy
9.70 €
1 tart
10 IngredientsLast modified on: July 8th 2020
For 1 tart, you will need:
- 1
1 grapefruit - 2
1 orange - 3
750 ml poaching syrup - 4
1 vanilla pod - 5
2 stars anise - 6
250 g sweetcrust pastry (pâte sablée) - 7
20 g butter - 8
2 tablespoons caster sugar - 9 20 g butter
- 10 2 tablespoons caster sugar
- Total weight: 1,755 grams
Times for this recipe
Preparation: 45 min.
Resting: 1 hour
Cooking: 50 min.
All in all: 2 hours 35 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 10 min.
Wash 1 grapefruit and 1 orange, then slice thinly.
It's no secret, a mandolin is the ideal tool for this.
Lay in a large gratin dish and remove any pips.
It's no secret, a mandolin is the ideal tool for this.
Lay in a large gratin dish and remove any pips.
Stage 2 - ⌛ 10 min.
Put 750 ml poaching syrup in a saucepan and add 1 vanilla pod (split down the middle and scraped) and 2 stars anise.
Bring to the boil.
Bring to the boil.
Stage 3 - ⌛ 1 hour
Pour the boiling syrup over the citrus slices.
Leave to poach for 1 hour.
Leave to poach for 1 hour.
Stage 4 - ⌛ 5 min.
After this time, drain the fruit thoroughly.
Keep the syrup, as this can be reused next time or in another recipe.
Keep the syrup, as this can be reused next time or in another recipe.
Stage 5 - ⌛ 8 min.
Cut the slices in half and spread out on absorbant paper to dry..
Stage 6 - ⌛ 10 min.
Preheat the oven to 360°F (180°C).
Roll out 250 g sweetcrust pastry (pâte sablée) and line an 8-inch (20 cm) tin or ring.
Roll out 250 g sweetcrust pastry (pâte sablée) and line an 8-inch (20 cm) tin or ring.
Stage 7 - ⌛ 5 min.
Arrange the citrus slices in the pastry case.
Stage 8 - ⌛ 15 min.
Dot the top with knobs of 20 g butter and sprinkle with 2 tablespoons caster sugar.
Bake for 15 minutes.
Bake for 15 minutes.
Stage 9 - ⌛ 3 min.
After 15 minutes, take the tart out of the oven and top for a second time with 20 g butter and 2 tablespoons caster sugar.
Stage 10 - ⌛ 25 min.
Put back in the oven for a further 25 minutes (or thereabouts).
Stage 11
Leave to cool completely before taking out of the ring or tin.
Remarks
In stage 5 you can cut the citrus slices into smaller pieces if you prefer, as this makes cutting the tart into potions easier.
Depending on the ripeness of your fruit, they may well produce more juice, even after poaching. To err on the safe side, use a tin or mould rather than a dessert ring in stage 6, to be sure any juice stays in the tart.
You can use any type of citrus fruit for this recipe, but it is important to choose organic, as the peel will be used.
The star anise can be replaced with cardamom, if you prefer.
Depending on the ripeness of your fruit, they may well produce more juice, even after poaching. To err on the safe side, use a tin or mould rather than a dessert ring in stage 6, to be sure any juice stays in the tart.
You can use any type of citrus fruit for this recipe, but it is important to choose organic, as the peel will be used.
The star anise can be replaced with cardamom, if you prefer.
Keeping: 1 day in the fridge, covered with plastic film.
Source: Based on a recipe by chef Hélène Darroze.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 240 RDI=90 % | 3,350 RDI=320 % | 990 RDI=150 % | 16,210 RDI=810 % | 67,880 RDI: 810 % |
| Per 100 g | 10 RDI=5 % | 190 RDI=20 % | 60 RDI=9 % | 920 RDI=50 % | 3,870 RDI: 50 % |
How much will it cost?
- For 1 tart : 9.70 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Poaching syrup
You can get more informations, or check-out other recipes which use it, for example: Peach Melba, Poached pears, Coupe Augustin, Pear and chocolate tart with a hint of mint, Peach and green tea tart, ... See them all 6
Sweetcrust pastry (pâte sablée)
You can get more informations, or check-out other recipes which use it, for example: Pistachio custard tart, Hazelnut and chocolate biscuits, Croute à thé, Parisian-style chocolate custard tart, Peach and green tea tart, ... See them all 45
Butter
Like these other recipes: Pistachio cream, Apple and almond gratin, Kervallon soup, Green bean purée, Fish fillet with leeks and mustard cream, ... See them all 483
Caster sugar
Like these other recipes: Rice pudding with fruit and nuts, Strawberry mousse with mascarpone, Kouign-amann brioche, Pannacotta and blackcurrant crumble, Pistachio panna cotta with custard, ... See them all 366
Other recipes you may also like
Leek and fresh tuna tart
The puff pastry case is filled with a layer of leek, lightly fried chunks of fresh tuna and a quiche mixture. April 17th 202292 K5 1 hour 15 min.
Mushrooms à la grecque
Mushrooms "à la grecque" (Greek-style) is a simple way to enhance sautéed mushrooms with the flavours of olive oil, herbs and lemon. A common variation is to add tomatoes – just one of many possibilities. May 10th 202345 K 20 min.
Chicken and avocado bagels
Bagels filled with herby cream cheese, topped with morsels of fried chicken and slivers of avocado. June 2nd 202154 K 40 min.
Nanou's chocolate cake
A moist melting cake, very very chocolaty... June 22th 2013297 K4.6 1 hour 45 min.
Gingerbread
Maybe this recipe will bring back memories. February 21th 2011299 K4.2 1 hour 4 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-01-04)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.