Tarte Tatin with Citrus
Votes: 1
Time: 45 min.
Complexity: easily
Servings: 10
Complexity: easily
Servings: 10
Nutritional value per serving:
Calories 232, total fat 13 G., saturated fats 8 G., proteins 2 G., carbohydrates 29 G., fiber 3 G., cholesterol 42 mg, sodium 18 mg, sugar 22 G.
Calories 232, total fat 13 G., saturated fats 8 G., proteins 2 G., carbohydrates 29 G., fiber 3 G., cholesterol 42 mg, sodium 18 mg, sugar 22 G.
This French upside-down tart impresses not only with its taste but also with its striking appearance. The top is covered with citrus fruits of various colors, from yellow lemons to red grapefruit, which, when combined, infuse the pastry with a whole range of citrus flavors. Serve garnished with vanilla whipped cream.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 Meyer lemons
- 3 tangerines
- 2 blood oranges
- 2 Kara-Kara oranges
- 2 Navelin oranges
- 2 red grapefruits
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 3 tablespoons unsalted butter
- 1 sheet frozen puff pastry, thawed
- 1 cup chilled heavy cream
- Half a vanilla bean, scrape out the seeds
- 1 tbsp powdered sugar
We recommend
Recipes with similar ingredients: puff pastry, tangerines, lemon, grapefruit, brown sugar
Cooking the dish according to the recipe:
- Preheat oven to 220°C.
- Slice the lemons, tangerines, oranges, and grapefruit into 1-cm-thick rounds and cut the slices into equal-sized squares, each approximately 4 cm in size. You'll need 36 citrus squares for the tart. Group them by color and set aside.
- In a small saucepan, combine granulated sugar, brown sugar, butter and 2 tablespoons water and place over medium heat.
- Cook until the mixture begins to simmer and the sugar dissolves. Pour the mixture into a 22x32 cm baking dish and stir to coat the bottom. If necessary, use a pastry brush to distribute the syrup evenly.
- Arrange the citrus fruits in a checkerboard pattern, alternating colors, on the bottom of the pan. Top with puff pastry. Bake until puffed and golden brown, 10–12 minutes.
- Whip the heavy cream with vanilla seeds and powdered sugar in a metal bowl until stiff peaks form. Transfer the whipped cream to a piping bag fitted with a star tip.
- Remove the tart from the oven. Invert it onto a work surface. Slice and arrange on plates. Serve garnished with whipped cream.
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