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.
38 K 3.2/5 (5 reviews)
2 hours 35 min.
Easy
2 tarts
10 IngredientsLast modified on: July 8th 2020
For 2 tarts, you will need:
- 1
2 grapefruits - 2
2 oranges - 3
1 litre 500 ml poaching syrup - 4
2 vanillas pod - 5
4 stars anise - 6
500 g sweetcrust pastry (pâte sablée) - 7
40 g butter - 8
4 tablespoons caster sugar - 9 40 g butter
- 10 4 tablespoons caster sugar
- Total weight: 3,510 grams
Change measures:
Times for this recipe
Preparation: 45 min.
Resting: 1 hour
Cooking: 50 min.
All in all: 2 hours 35 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 10 min.
Wash 2 grapefruits and 2 oranges, 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.
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 1 litre 500 ml poaching syrup in a saucepan and add 2 vanillas pod (split down the middle and scraped) and 4 stars anise.
Bring to the boil.
Bring to the boil.
Stage 3 - 1 hour
Pour the boiling syrup over the citrus slices.
Leave to poach for 1 hour.
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.
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 500 g sweetcrust pastry (pâte sablée) and line an 8-inch (20 cm) tin or ring.
Roll out 500 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 40 g butter and sprinkle with 4 tablespoons caster sugar.
Bake for 15 minutes.
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 40 g butter and 4 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.
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
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 470 RDI=180 % | 6,700 RDI=630 % | 1,970 RDI=300 % | 32,430 RDI=1,620 % | 135,760 RDI: 1,620 % |
| Per 100 g | 10 RDI=5 % | 190 RDI=20 % | 60 RDI=9 % | 920 RDI=50 % | 3,870 RDI: 50 % |
| Per tart | 240 RDI=90 % | 3,350 RDI=320 % | 990 RDI=150 % | 16,210 RDI=810 % | 67,880 RDI: 810 % |
How much will it cost?
- For 2 tarts : 19.40 €
- Per 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, Pear and chocolate tart with a hint of mint, Peach Melba, Poached pears, How to poach peaches, ... See them all 6
Sweetcrust pastry (pâte sablée)
You can get more informations, or check-out other recipes which use it, for example: Mini almond-morello tarts, Rhubarb-hazelnut tart, Pear and lime meringue pie, Blackcurrant and chestnut verrines, Hazelnut and chocolate biscuits, ... See them all 43
Butter
Like these other recipes: Household cake (Gâteau de ménage), Panettone, Chocolate almond cookies, Red rice pannequets, Cheese Soufflé, ... See them all 475
Caster sugar
Like these other recipes: Crêpes Suzette, Almond mug cake for Mary, Tarte Normande, Strawberry and rhubarb crumble, Santiago Cake, ... See them all 360
Other recipes you may also like
Ham pasta bake
Here's a really simple recipe that children love. Just pasta, ham, a little cream and cheese on top. July 15th 2015149 K5 45 min.
Grapefruit cake
A moist, triple grapefruit cake: zest, juice and syrup. March 24th 202421 K 2 1 hour 20 min.
Nanou's chocolate cake
A moist melting cake, very very chocolaty... June 22th 2013290 K4.6 1 hour 45 min.
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. May 27th 2020329 K5 2 hours 25 min.
Pear tart with almond cream
This is a very quick and easy tart to make, as everything (or almost) can be done in advance. A piece of sweetcrust pastry, some almond cream and pears? You have "everything you need". March 17th 2011371 K4.3 1 hour 15 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-09-07)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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.
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.