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.
40 K 3.2/5 (5 reviews)
2 hours 35 min.
Easy
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
Change measures:
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 and green tea tart, Pear and chocolate tart with a hint of mint, How to poach peaches, Peach Melba, Poached pears, ... See them all 6
Sweetcrust pastry (pâte sablée)
You can get more informations, or check-out other recipes which use it, for example: Plum tart "En passant par la Lorraine", Flaked almond tart, Apple amandine tarts from Brélès, Strawberry tart, Blackberry and almond fondant tart, ... See them all 43
Butter
Like these other recipes: Kouign-amann brioche, Pogne de Romans, Fried bread with leek and poached egg , Ramekins of duchess potatoes, Smoked tomato toast, ... See them all 476
Star anise
Like these other recipes: Confit Victoria pineapple with honey and spices, Indian rice pudding, ... See them all 2
Other recipes you may also like
Baked apples from St Aubin le Vertueux
Under this pretty name, my personal version of "Les pommes au four" (baked apples). February 21th 2011257 K 24.2 1 hour 7 min.
Financiers
This delicious little cake gets its name from its shape, in the form of a gold ingot. April 14th 2020343 K 24.6 20 min.
Citrus crunch
These are fine crumbs of candied citrus peel. It can be used to sprinkle a dessert or other preparation to add both crunch and the flavour of the chosen citrus fruit. It is easy to prepare well in advance, and will keep in an airtight jar. This recipe is given for clementines, but can be made with all citrus fruits: lemon, lime, orange, grapefruit... February 2nd 2016244 K3.7 1 hour 20 min.
Pitta bread
This Lebanese speciality is made as a flat round pocket, which can be filled with all manner of things. January 8th 2025537 K 14.5 2 hours 50 min.
Chocolate rolls (petits pains)
Here is a recipe for "real" chocolate petits pains, i.e. with a milk bread dough (not croissants dough) and with a stick of chocolate inside. October 30th 2021450 K4.6 5 hours 30 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-09-21)
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.