Caramelised clementine tart recipe

A real showstopper, this elegant tart is easy to make and incorporates the season’s favourite citrus fruit.

Tip: when blind baking, scrunch up the sheet of parchment first, then unwrap it and line the case – this will make it easier to push into every corner.

Ingredients

  Metric  Cups  Imperial  For the pastry

  • 100 g unsalted butter, softened
  • 100 g icing sugar
  • 250 g plain flour, sifted, plus extra for dusting
  • 1 clementine, zest only, finely grated
  • 3 medium egg yolks
  • 3.5 oz unsalted butter, softened
  • 3.5 oz icing sugar
  • 8.8 oz plain flour, sifted, plus extra for dusting
  • 1 clementine, zest only, finely grated
  • 3 medium egg yolks
  • 3.5 oz unsalted butter, softened
  • 3.5 oz icing sugar
  • 8.8 oz plain flour, sifted, plus extra for dusting
  • 1 clementine, zest only, finely grated
  • 3 medium egg yolks

For the filling

  • 4 clementines, washed and dried
  • 2 lemons, washed and dried
  • 100 g caster sugar, plus 25g for sprinkling
  • 4 medium eggs
  • 170 ml double cream
  • 4 clementines, washed and dried
  • 2 lemons, washed and dried
  • 3.5 oz caster sugar, plus 25g for sprinkling
  • 4 medium eggs
  • 6 fl oz double cream
  • 4 clementines, washed and dried
  • 2 lemons, washed and dried
  • 3.5 oz caster sugar, plus 25g for sprinkling
  • 4 medium eggs
  • 0.7 cup double cream

Details

  • Cuisine: Christmas
  • Recipe Type: Baking
  • Difficulty: Easy
  • Preparation Time: 20 mins
  • Cooking Time: 75 mins
  • Serves: 8

Step-by-step

  1. To make the pastry, beat the butter and icing sugar together until softened. Stir in the flour, clementine zest and a pinch of salt, then add 2 beaten egg yolks with 2 tbsp water. Mix to a soft dough, being careful not to overwork it. Shape into a disc, then wrap and freeze for 30 minutes.
  2. Roll out the pastry on a flour-dusted surface until it’s the thickness of a coin. Line a 23–25cm (9–10in) loose-bottomed, fluted tart tin with the pastry, patching up any breaks with extra pastry. Prick the base all over then freeze for 30 minutes before trimming the excess pastry.
  3. Preheat the oven to 180°C/350°F/gas mark 4. Place the tart tin on a baking sheet and line with baking parchment, fill with baking beans and cook for 15 minutes. Remove the paper and beans. Brush the pastry with the remaining beaten egg yolk and cook for a further 10–12 minutes, or until lightly golden. Leave to cool.
  4. Reduce the oven temperature to 150°C/300°F/gas mark 2. Finely grate all the citrus zest. Using the clementines first, squeeze enough juice to give 150ml. Whisk in 100g caster sugar, the eggs, cream and zest. Pour into the tart case. Bake for 40–50 minutes, until just set, with a wobble in the centre.
  5. Turn the oven off, open the door slightly and leave in the oven to cool completely. Chill for 2–12 hours. Transfer to a serving plate, dust evenly with the remaining 25g sugar, then melt with a cooks’ blow torch until caramelised. Serve immediately. If a blow torch isn’t available, simply serve the tart dusted with icing sugar in place of the caster sugar.
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