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.
40 K 3.2/5 (5 reviews)
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Last modified on: July 8th 2020
For 1 tart, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 45 min.
Resting: 1 hour
Cooking: 50 min.
All in all: 2 hours 35 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
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Step by step recipe


Stage 1 - 10 min.
Citrus tart : Stage 1
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 : Stage 2
Put 3 cups + 3 tablespoons 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 : Stage 3
Pour the boiling syrup over the citrus slices.

Leave to poach for 1 hour.

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

Stage 6 - 10 min.
Citrus tart : Stage 6
Preheat the oven to 360°F (180°C).

Roll out 1 cup sweetcrust pastry (pâte sablée) and line an 8-inch (20 cm) tin or ring.

Stage 7 - 5 min.
Citrus tart : Stage 7
Arrange the citrus slices in the pastry case.

Stage 8 - 15 min.
Citrus tart : Stage 8
Dot the top with knobs of 1 ½ tablespoon butter and sprinkle with 2 tablespoons caster sugar.

Bake for 15 minutes.

Stage 9 - 3 min.
Citrus tart : Stage 9
After 15 minutes, take the tart out of the oven and top for a second time with 1 ½ tablespoon butter and 2 tablespoons caster sugar.

Stage 10 - 25 min.
Citrus tart : Stage 10
Put back in the oven for a further 25 minutes (or thereabouts).

Stage 11
Citrus tart : 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.
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 recipe240 RDI=90 %3,350 RDI=320 %990 RDI=150 %16,210 RDI=810 %67,880 RDI: 810 %
Per 100 g10 RDI=5 %190 RDI=20 %60 RDI=9 %920 RDI=50 %3,870 RDI: 50 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per 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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