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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.

25K 3.2/5 based on 5 reviews

Last modified on: July 8^th 2020

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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: 1,753 grams

Change these quantities to make: 1 tart 2 tarts 3 tarts

Change measures: Metric

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How long will 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:

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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.

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.

Stage 3 - 1 hour

Pour the boiling syrup over the citrus slices.

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.

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.

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.

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.

Keeping

1 day in the fridge, covered with plastic film.

Source

Based on a recipe by chef Hélène Darroze.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
2,251 Kcal or 9,424 Kj	25 gr	462 gr	124 gr
113 %	10 %	44 %	19 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
128 Kcal or 536 Kj	1 gr	26 gr	7 gr
6 %	1 %	2 %	1 %

Per tart
Energetic value	Proteins	Carbohydrates	Fats
2,251 Kcal or 9,424 Kj	25 gr	462 gr	124 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 syrup: You can get more informations, or check-out other recipes which use it, for example: Coupe Augustin, Peach and green tea tart, Poached pears, Pear and chocolate tart with a hint of mint, How to poach peaches, ... All
	Sweetcrust pastry (pâte sablée): You can get more informations, or check-out other recipes which use it, for example: Lemon tart, Blackberry and almond fondant tart, Tatin apple diplomat tart, Pear and chocolate tart with a hint of mint, Lemon and grated apple tart, ... All
	Butter: You can get more informations, or check-out other recipes which use it, for example: Loaf for "les filles'", Du Barry soup, Butter cream, Pan-fried salmon with white cabbage, Yeast-based flaky dough (for croissants), ... All
	Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Chocolate-verbena cream, Chocolate and matcha tea biscuits, Biscuit de Savoie sponge cake, Caramelized apple and walnut cake, Frozen cottage cheese with strawberries, ... All

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