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.
44 K 3.2/5 (5 reviews)
2 hours 35 min.
Easy
9.70 €
1 tart
10 IngredientsLast modified on: July 8th 2020
For 1 tart, you will need:
- 1
1 grapefruit - 2
1 orange - 3
750 ml poaching syrup - 4
1 vanilla pod - 5
2 stars anise - 6
250 g sweetcrust pastry (pâte sablée) - 7
20 g butter - 8
2 tablespoons caster sugar - 9 20 g butter
- 10 2 tablespoons caster sugar
- Total weight: 1,755 grams
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 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.
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 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.
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 250 g sweetcrust pastry (pâte sablée) and line an 8-inch (20 cm) tin or ring.
Roll out 250 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 20 g butter and sprinkle with 2 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 20 g butter and 2 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 | 240 RDI=90 % | 3,350 RDI=320 % | 990 RDI=150 % | 16,210 RDI=810 % | 67,880 RDI: 810 % |
| Per 100 g | 10 RDI=5 % | 190 RDI=20 % | 60 RDI=9 % | 920 RDI=50 % | 3,870 RDI: 50 % |
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 syrup
You can get more informations, or check-out other recipes which use it, for example: Coupe Augustin, How to poach peaches, Pear and chocolate tart with a hint of mint, Poached pears, Peach and green tea tart, ... See them all 6
Sweetcrust pastry (pâte sablée)
You can get more informations, or check-out other recipes which use it, for example: Shortbread apple tart, Simple maple-syrup tart, Strawberry tart, Tarte Jurassienne, Lemon Tart / Meringue Pie, ... See them all 45
Butter
Like these other recipes: Langoustine gratin, Plum and hazelnut crumble, Salmon rillettes, Apple and whisky crumble, Buckwheat almond biscuits, ... See them all 484
Caster sugar
Like these other recipes: Lemon Confectioner's Custard, Almond macaroon cake, Panettone, Rice pudding (riz au lait), Little apple and verbena tarts, ... See them all 367
Other recipes you may also like
Manou's zucchinis garnished
Manou's zucchinis are zucchini halves topped with a small piece of toast, Mornay sauce and grated cheese before being put in the oven. August 18th 202421 K 55 min.
Bouquet garni
Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after cooking. March 21th 2017436 K3.5 15 min.
How to choose an avocado well
It is not so easy to choose a good avocado, tasty and well ripe. Here are some tips to help you. June 28th 2011199 K4.4 1 min.
Cocktail sauce
Cocktail sauce is a spicy mayonnaise with cognac, Tabasco and concentrated tomato paste (or purée) added. October 13th 2010214 K4 9 min.
Walnut paste
Very similar to marzipan (almond paste) in method, walnut paste is very tasty. February 21th 2011321 K 63.5 15 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-01-11)
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.