Citrus tart


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.
18K 4 3.8
Grade this recipe:

Last modified on: July 8th 2020

Keywords for this recipe:
For 1 tart, you will need:

Change these quantities to make: 1 tart 2 tarts 3 tarts
How long does it take?
Time required for this recipe:
PreparationRestingCookingStart to finish
41 min.1 hour50 min.2 hours 31 min.
At what time:
  • When will I finish if I start the recipe at ... ?
    When should I start for the recipe to be ready at ... ?
  • Work this out...

Step by step recipe


Stage 1 - 10 min.
Citrus tart : Photo of step #1
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.

Stage 2 - 10 min.
Citrus tart : Photo of step #2
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.

Stage 3 - 1 hour
Citrus tart : Photo of step #3
Pour the boiling syrup over the citrus slices.

Leave to poach for 1 hour.

Stage 4 - 5 min.
Citrus tart : Photo of step #4
After this time, drain the fruit thoroughly.

Keep the syrup, as this can be reused next time or in another recipe.

Stage 5 - 8 min.
Citrus tart : Photo of step #5
Cut the slices in half and spread out on absorbant paper to dry..

Stage 6 - 10 min.
Citrus tart : Photo of step #6
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.

Stage 7 - 5 min.
Citrus tart : Photo of step #7
Arrange the citrus slices in the pastry case.

Stage 8 - 15 min.
Citrus tart : Photo of step #8
Dot the top with knobs of 20 g butter and sprinkle with 2 tablespoons caster sugar.

Bake for 15 minutes.

Stage 9 - 3 min.
Citrus tart : Photo of step #9
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.
Citrus tart : Photo of step #10
Put back in the oven for a further 25 minutes (or thereabouts).

Stage 11
Citrus tart : Photo of step #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.
Keeping
1 day in the fridge, covered with plastic film.
Source
Based on a recipe by chef Hélène Darroze.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
2,251 Kcal or 9,424 Kj25 gr462 gr124 gr
113 %10 %44 %19 %
Per 100 g
Energetic valueProteins CarbohydratesFats
128 Kcal or 536 Kj1 gr26 gr7 gr
6 %1 %2 %1 %
Per tart
Energetic valueProteins CarbohydratesFats
2,251 Kcal or 9,424 Kj25 gr462 gr124 gr
113 %10 %44 %19 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
Possible allergens in this recipe: Gluten, Milk, Egg, Nuts
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 syrupPoaching syrup: You can get more informations, or check-out other recipes which use it, for example: Rice pudding with chestnuts and poached pears, Peach and green tea tart, Coupe Augustin, Peach Melba, Pear and chocolate tart with a hint of mint, ... All
Sweetcrust pastry (pâte sablée)Sweetcrust pastry (pâte sablée): You can get more informations, or check-out other recipes which use it, for example: Lemon Tart / Meringue Pie, Bounty-style tart for Alison, Simple maple-syrup tart, Flaked almond tart, Strawberry tart, ... All
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Fruit crumble, Pan-fried cheese, egg and spinach toastie, Pistachio cream, Tyrolean apple crumble, Spinach on toast with bechamel, ... All
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Stewed apple (compote), Lemon Confectioner's Custard, Apple crisps, Framboisier, Vanilla ice cream, ... All
Other recipes you may also like
Chestnut cake
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.
309K5 1 hour 13 min. May 8th 2020
Fruit crumble
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.
336K4.0 1 hour 11 min. February 21th 2011
Epiphany galette
Epiphany galette
Here is the recipe for the very classic but delicious "galette des rois" (Epiphany galette) in puff or flaky pastry (pâte feuilletée) with almond cream or frangipane . You will also see some professional tips to easily handle the dough, and obtain a nice and regular galette.
264K 24.5 3 hours 8 min. January 6th 2021
Caramelised apple pie
Caramelised apple pie
Apple pie made with caramelised apples.
240K4.3 1 hour 55 min. September 11th 2018
Nanou's chocolate cake
Nanou's chocolate cake
A moist melting cake, very very chocolaty...
263K4.6 1 hour 45 min. June 22th 2013
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2023-06-11)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Posted by:
I am not a leaving thing
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.
I am not a leaving thing
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.

Back to top of page