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.
11K 4 3.8
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Last modified on: July 8th 2020

Keywords for this recipe:TartCitrusSweet crust pastrySyrupVanilla
For 3 tarts, 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.
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Step by step recipe


Stage 1 - 10 min.
Citrus tart : Photo of step #1
Wash 3 grapefruits and 3 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.

Stage 2 - 10 min.
Citrus tart : Photo of step #2
Put 2 litres 250 ml Poaching syrup in a saucepan and add 3 vanillas pod (split down the middle and scraped) and 6 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 750 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 60 g butter and sprinkle with 6 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 60 g butter and 6 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.
Keeping
1 day in the fridge, covered with plastic film.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
6,318 Kcal or 26,452 Kj68 gr1,348 gr341 gr
316 %26 %127 %52 %
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?
  • For 3 tarts : 29.09 €
  • Per tart : 9.70 €

Change currency:

Note : These prices are only approximate.
Source
Based on a recipe by chef Hélène Darroze.
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, Tarte Bourdaloue, Pear and chocolate tart with a hint of mint, Peach Melba, Poire Belle Hélène, ... All
Sweetcrust pastry (pâte sablée)Sweetcrust pastry (pâte sablée): You can get more informations, or check-out other recipes which use it, for example: Cherry and pistachio tarts, Pistachio custard tart, Lemon and grated apple tart, Exotic fruit tart, Peach and green tea tart, ... All
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Diamond biscuits, Winemaker's toast, Yeast-based flaky dough (for croissants), Lime confectioner's custard (pastry cream), Cabbage julienne with ham, ... All
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Bounty-style tart for Alison, Passion fruit jellies, Génoise (Genoa sponge), Chaud-froid of grapefruit, pineapple and lime custard , Alsatian apple tart, ... All
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