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.
26K 3.2/5 based on 5 reviews
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Last modified on: July 8th 2020

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For 1 tart, you will need:

Change these quantities to make: 1 tart 2 tarts 3 tarts
How long will 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
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
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
Pour the boiling syrup over the citrus slices.

Leave to poach for 1 hour.

Stage 4 - 5 min.
Citrus tart
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
Cut the slices in half and spread out on absorbant paper to dry..

Stage 6 - 10 min.
Citrus tart
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
Arrange the citrus slices in the pastry case.

Stage 8 - 15 min.
Citrus tart
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
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
Put back in the oven for a further 25 minutes (or thereabouts).

Stage 11
Citrus tart
Leave to cool completely before taking out of the ring or tin.
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.
1 day in the fridge, covered with plastic film.
Based on a recipe by chef Hélène Darroze.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
16,213 Kcal or 67,881 Kj235 gr3,349 gr986 gr
811 %91 %316 %149 %
Per 100 g
Energetic valueProteins CarbohydratesFats
925 Kcal or 3,873 Kj13 gr191 gr56 gr
46 %5 %18 %9 %
Per tart
Energetic valueProteins CarbohydratesFats
16,213 Kcal or 67,881 Kj235 gr3,349 gr986 gr
811 %91 %316 %149 %
% 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 €

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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)
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