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.
24K 5 3.2
Last modified on: July 8th 2020
Keywords for this recipe: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: 1,753 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 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
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 2,251 Kcal or 9,424 Kj | 25 gr | 462 gr | 124 gr |
| 113 % | 10 % | 44 % | 19 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 128 Kcal or 536 Kj | 1 gr | 26 gr | 7 gr |
| 6 % | 1 % | 2 % | 1 % |
| Per tart | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 2,251 Kcal or 9,424 Kj | 25 gr | 462 gr | 124 gr |
| 113 % | 10 % | 44 % | 19 % |
How much will it cost?
- For 1 tart : 10.45 $
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: Pear and chocolate tart with a hint of mint, Peach and green tea tart, Poached pears, Coupe Augustin, How to poach peaches, ... All |
 | Sweetcrust pastry (pâte sablée): You can get more informations, or check-out other recipes which use it, for example: Pear tart with almond cream, Parisian-style chocolate custard tart, Tarte Jurassienne, Apricot and almond cream tart, Lemon and lime custard tart, ... All |
 | Butter: You can get more informations, or check-out other recipes which use it, for example: Kouign-amann, Kouign-amann, Winemaker's toast, Lobster Thermidor, Welsh-style potato purée, ... All |
 | Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Real custard sauce (crème anglaise), Strawberry mousse with mascarpone, Bounty-style tart for Alison, Almond macaroon cake, Double raspberry tartlets, ... All |
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