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.
23K 5 3.2
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
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.
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: Poached pears, Coupe Augustin, Peach and green tea tart, Peach Melba, How to poach peaches, ... All
Sweetcrust pastry (pâte sablée)Sweetcrust pastry (pâte sablée): You can get more informations, or check-out other recipes which use it, for example: Exotic fruit tart, How to roll out pastry for a tart, Mini almond-morello tarts, Parisian-style chocolate custard tart, Apricot and almond cream tart, ... All
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Smoked eggs, Little apple and verbena tarts, Moist cereal bars, Layered Leek and Egg Gratin , Rosemary steamed fish, ... All
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Apricot jam with vanilla, Lemon and grated apple tart, Sandwich bread, Old style brioche, Brioche royale, ... All
Other recipes you may also like
Green parsley sauce
Green parsley sauce
This sauce, with a great parsley taste, is perfect with steamed vegetables or fish. At the bottom you will find the coulis version of this recipe.
493K 44.3 23 min. February 21th 2011
How to cook pasta properly
How to cook pasta properly
Here is some advice for pasta that's properly cooked and doesn't stick.
1.1M4.4 22 min. July 18th 2019
Crab and smoked salmon club sandwiches
Crab and smoked salmon club sandwiches
A club sandwich has three slices of bread, filled with a mayonnaise-style dressing. Here is a crab and smoked salmon version with cocktail sauce.
211K 15 1 hour 2 min. October 13th 2010
Real home-made chips*
Real home-made chips*
It's not easy to make these - the original "French fries" - well at home, that is, to produce golden and crunchy chips from fresh potatoes. Here is a way of doing it in three cooking stages, which gives very good results: melting in the middle, crunchy on the outside, and a nice golden colour....
420K5 1 hour 47 min. December 30th 2019
Minestrone
Minestrone
Minestrone is a traditional Italian soup. It is made with a mix of vegetables and a poultry stock. It is quite simple to make, but preparing all the vegetables takes time. There are doubtless as many minestrone recipes as there are Italian cooks, but here is my version.
163K4.3 3 hours 30 min. May 29th 2011
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2024-03-31)

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