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.
4,1573.8/5 for 4 ratings
Grade this recipe: Last modified on: July 8th 2020
For 1 tart, you will need:
- 0
1 grapefruit - 1
1 orange - 2
750 ml Poaching syrup - 3
1 vanilla pod - 4
2 stars anise - 5
250 g Sweetcrust pastry (pâte sablée) - 6
20 g butter - 7
2 tablespoons caster sugar - 8 20 g butter
- 9 2 tablespoons caster sugar
- Total weight: 1,753 grams
How long does it take?
Time required for this recipe:
| Preparation | Resting | Cooking | Start to finish |
|---|---|---|---|
| 41 min. | 1 hour | 50 min. | 2 hours 31 min. |
At what time?
- When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Keeping:
1 day in the fridge, covered with plastic film.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.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 2,106 Kcal or 8,817 Kj | 23 gr | 449 gr | 114 gr |
| 105 % | 9 % | 42 % | 17 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 120 Kcal or 502 Kj | 1 gr | 26 gr | 6 gr |
| 6 % | 1 % | 2 % | 1 % |
| Per tart | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 2,106 Kcal or 8,817 Kj | 23 gr | 449 gr | 114 gr |
| 105 % | 9 % | 42 % | 17 % |
How much will it cost?
- For 1 tart : 9.70 €
Note : These prices are only approximate.
Source
Based on a recipe by chef Hélène Darroze.More recipes?
This recipe uses (among others) | Poaching syrup: You can get more informations, or check-out other recipes which use it, for example: Peach Melba, How to poach peaches, Poire Belle Hélène, Peach and green tea tart, Tarte Bourdaloue, ... All |
 | Sweetcrust pastry (pâte sablée): You can get more informations, or check-out other recipes which use it, for example: Bounty-style tart for Alison, Pear, grapefruit and pistachio tart, How to roll out pastry for a tart, Parisian-style chocolate custard tart, Tarte Jurassienne, ... All |
| Butter: You can get more informations, or check-out other recipes which use it, for example: Rum babas, Turnip top soup, Chaud-froid of grapefruit, pineapple and lime custard , Super-green, super-thrifty soup, Spaghetti with mussels and basil, ... All |
| Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Toffee apple upside-down cake, Rum babas, Blackcurrant, vanilla and lime verrine , Almond macaroon cake, Fresh fruit in sabayon, ... All |
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