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
Last modified on: July 8th 2020
Keywords for this recipe:TartCitrusSweet crust pastrySyrupVanillaFor 3 tarts, you will need:
- 1
3 grapefruits - 2
3 oranges - 3
2 litres 250 ml Poaching syrup - 4
3 vanillas pod - 5
6 stars anise - 6
750 g Sweetcrust pastry (pâte sablée) - 7
60 g butter - 8
6 tablespoons caster sugar - 9 60 g butter
- 10 6 tablespoons caster sugar
- Total weight: 5,259 grams
How long does 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:
- 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.
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.
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 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.
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 750 g Sweetcrust pastry (pâte sablée) and line an 8-inch (20 cm) tin or ring.
Roll out 750 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 60 g butter and sprinkle with 6 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 60 g butter and 6 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.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 6,318 Kcal or 26,452 Kj | 68 gr | 1,348 gr | 341 gr |
| 316 % | 26 % | 127 % | 52 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 120 Kcal or 502 Kj | 1 gr | 26 gr | 6 gr |
| 6 % | 1 % | 2 % | 1 % |
| Per tart | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 2,106 Kcal or 8,817 Kj | 23 gr | 449 gr | 114 gr |
| 105 % | 9 % | 42 % | 17 % |
How much will it cost?
Source
Based on a recipe by chef Hélène Darroze.
This recipe uses (among others)
 | Poaching 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): 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 |
 | Butter: 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 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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