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.
6,3573.8/5 for 4 ratings
Grade this recipe:

Last modified on: July 8th 2020

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 a certain time?
    When should I start for the recipe to be ready at a certain time?
Work this out...

Keeping:

1 day in the fridge, covered with plastic film.

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.

Nutritional information

Whole recipe
Energetic valueProteins CarbohydratesFats
2,106 Kcal or 8,817 Kj23 gr449 gr114 gr
105 %9 %42 %17 %
Per 100 g
Energetic valueProteins CarbohydratesFats
120 Kcal or 502 Kj1 gr26 gr6 gr
6 %1 %2 %1 %
Per tart
Energetic valueProteins CarbohydratesFats
2,106 Kcal or 8,817 Kj23 gr449 gr114 gr
105 %9 %42 %17 %
% 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?

Change currency:

Note : These prices are only approximate.

Source

Based on a recipe by chef Hélène Darroze.

More recipes?

This recipe uses (among others)
Poaching syrupPoaching syrup: You can get more informations, or check-out other recipes which use it, for example: How to poach peaches, Peach Melba, Coupe Augustin, Tarte Bourdaloue, Peach and green tea tart, ... All
Sweetcrust pastry (pâte sablée)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", Blackcurrant and chestnut verrines, Strawberry tart, Key Lime Pie for Jeremy, Simple maple-syrup tart, ... All
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Gnocchi alla romana, Cocotte eggs with Comté, Steak burger topped with egg, Grilled cheese, Mackerel rillettes, ... All
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Finger biscuits, Like Bounty, Panettone, You should not leave egg yolks in contact with sugar, Moist chocolate cake, ... All

Other recipes you may also like

Chocolate tart
Chocolate tart
As you can see, there's very little added sugar in this recipe, so it's a very chocolatey and bitter-sweet tart.
70,339 15/5 for 1 ratings 2 hours 26 min.
Exotic fruit tart
Exotic fruit tart
An exotic fruit tart (bananas, kiwi and pineapple), with crisp pastry and almond cream which are cooked beforehand. It's a rather simple recipe, but the final result will impress your guests.
69,4365/5 for 1 ratings 2 hours 23 min.
Flambéd bananas
Flambéd bananas
The trick of this recipe is to end up with bananas caramelised on the outside, still firm on the inside, coated with a tasty syrup which is not 95% butter.
74,680 14/5 for 1 ratings 40 min.
Warm apple feuillantines
Warm apple feuillantines
It's a rather long recipe but which never fails to impress, perfect for a special dinner party. It's made up of 3 circles: one almond "tuile", 2 of caramelized brik sheets, with a caramelized apple layer between each, whipped cream on top, and custard all around. Everything, except whipped cream,...
94,9525/5 for 13 ratings 3 hours 9 min.
Passion fruit jellies
Passion fruit jellies
Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible .
88,3404/5 for 8 ratings 2 hours 30 min.

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2021-01-24)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

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 email 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