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.
15K 4 3.8
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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.
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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.
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).
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.
Source
Based on a recipe by chef Hélène Darroze.
This recipe uses (among others)
Poaching syrupPoaching syrup: You can get more informations, or check-out other recipes which use it, for example: Peach and green tea tart, Poire Belle Hélène, Pear and chocolate tart with a hint of mint, Pear verbena tarts, Coupe Augustin, ... All
Sweetcrust pastry (pâte sablée)Sweetcrust pastry (pâte sablée): You can get more informations, or check-out other recipes which use it, for example: Apple custard tart, Blackberry and almond fondant tart, Pistachio custard tart, Lemon Tart / Meringue Pie, How to make tart cases, ... All
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Scallops with sorrel and Noilly Prat, Brioche Tatin, Plum and hazelnut crumble, Scrambled eggs with butter-fried bread and fresh spinach, Tyrolean apple crumble, ... All
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Clafoutis "Marie-Antoinette", Blackcurrant jelly, Lemon tart, Chocolate and vanilla crème brûlée, Pogne de Romans, ... All
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