Isn’t this time of the year perfect for making some citrussy treats?! This past weekend I was totally obsessed with thoughts of making a dessert with the citrus fruits that were waiting in my fridge for their turn to be used. I went through pages and pages of familiar recipes but nothing was really calling my name.
That same weekend my daughter asked me to take her to the library, and while I was waiting for her to checkout her books, a displayed cookbook caught my eye. I went over to take a look and saw that it was John Barricelli’s “The Seasonal Baker”. I picked up the book, which suddenly flipped open to a recipe for a French Lemon Tart. Ha! It sounded super delicious so I decided to give it a try. Instead of just using only lemons I used some oranges and a lime. I also adapted ingredients for the filling and maybe next time I would reduce the baking time because my crust turned out quite dark. Nonetheless, the tart was to-die-for, citrussy, sweet with a hint of pungent lime. For those who don’t favor lime taste, I would suggest to go for oranges and lemons only (or lemons only as the original). And yes, I am totally ordering this cookbook from Amazon! 🙂
Crust: this quantity of ingredients is enough for one double crust or two single 9-inch crusts
- 2 cups (255 g) all-purpose flour
- 1 cup (225 g) unsalted butter
- 1/4 cup (50 g) sugar
- 1 teaspoon salt
- 1 large egg
- 1 large egg yolk.
- 3 large eggs
- 1 cup (200 g) sugar
- 6 TBSP (85 g) melted butter
- 3 TBSP crème fraiche or sour cream
- 1/4 cup (60 ml) heavy cream
- Zest of 1 organic orange, 1 organic lemon and 1/2 organic lime (coarsely grated)
- 1/4 cup (60 ml) freshly squeezed orange juice
- 1/4 cup (60 ml) freshly squeezed lemon juice
- 3/4 TSP salt
- 1/2 TSP almond extract
Candied lemon and orange slices:
- 2 cups (400 g) sugar
- 1/2 lemon and ½ orange sliced thinly
- 1 cup (236 ml) water
- 1/3 cup (80 ml) of orange jam
- 1 TBSP of freshly squeezed lemon juice
- 1 TBSP water
- In a mixer bowl beat the butter, sugar and salt until light and fluffy. Add the whole egg and the yolk and mix to combine. Add the flour and mixed until it has been absorbed. Divide the dough in half, flatten each half into a disk, wrap in plastic and leave to rest in the fridge for about 2 hours.
- On a floured surface roll out the half of the dough and press into a 9 –inch fluted tart pan with a removable bottom. Chill 15-20 minutes. Preheat the oven to 365 F. Put the tart pan on a cookie sheet and place it all together into the lower part of the oven. Bake until edges just start to darken (about 15 minutes). Remove from the oven and cool completely.
- To make the filling in a medium bowl whisk together eggs, sugar, melted butter, crème fraiche, citrus zest, lemon/orange juice, salt and almond extract. Let stand for 5 minutes.
- Place the tart shell on to a baking sheet. Place the baking sheet into the oven. Carefully pour the filling mixture into the tart shell. Bake until filling is completely set and no longer jiggles in the center (about 30 minutes). The filling will remain bright yellow.
- Transfer baked tart to a wire rack and let cool. Chill completely in the refrigerator.
- To make the candied citrus slices place the sugar and water in a medium sauce pan and bring it to boil. Reduce to a simmer. Add the lemon and orange slices and poach at very low simmer until the rinds are translucent (about 40 minutes). Let cool completely in the syrup. Drain the slices and pat dry with paper towels.
- Set the cooled tart on a top a large can and allow sides of the pan to fall. Place the tart on a serving plate. Arrange candied lemon and orange slices on the top of the tart. In a small saucepan, stir together jam, lemon juice and water. Bring to boil. Set a fine strainer over a small bowl. Strain the glaze into the bowl. With a pastry brush, brush the glaze over the candied fruit slices and crust.
26 thoughts on “Citrus Tart”
Sibella, the top looks so beautiful with the different citrus slices, and I’ll bet the mix is delicious.
Thanks Darryl! The tart was wonderful, I had a hard time not eating two pieces at a time!
Yum, what a great adaptation from lemon tart! I bet it was wonderful.
Thanks Korena! It was soo good and creamy and…YUM! 🙂
My lips are smacking anticipating the sweet and tart of this lovely citrus tart. Love the look of your new theme and of course your new banner is adorable. What software did you use to make your new banner? Wishing you super day. BAM
Thanks Bam, I love the citrussy flavor of it – definitely my kind of dessert! 🙂 For my new heading I downloaded some new fonts from 1001freefonts.com and worked in power point. I grouped all pieces of the project and save them as a jpg. photo and then I uploaded it as a blog header.
Awesome! I will check it out. Take Care, BAM
I’m so intrigued by the photo of the grated citrus peels. Love how you adapted this recipe to suit your style, Sibella.
Thanks Kathleen! This tart was so, so good, full of flavor. I just love citrussy desserts. 🙂
I love it when things like that happen.. this tart was just begging to be made by you. It’s gorgeous and so colourful:) ps.. I love your new blog look!! xx
Me too! I really enjoyed making this tart even more because of all my favorite colors of the summer and sun! I must admitt an idea of painting the tart crossed my mind too, lol 😀
This looks delicious – I love citrus pies. Thanks for visiting my blog and “liking” my satsuma pie recipe. ❤
Thank YOU Stacy! 🙂
Hi Sibella, I’m visiting via Bam’s Kitchen. Love, love, love your citrus tart. How lucky to find the book (and recipe) while waiting for your daughter to check out her books. I bet it was just amazing!
Hello Allison, so glad to have you over for a visit! 🙂 Oh the tart was SO GOOD and I am sure I will be making it again!
I’m bookmarking your post so I can make it as well. Anything lemony is always at the top of my list!
Great! I am sure you will love it! 🙂
WOW! It’s gorgeous! I think I can smell it’s beautiful, citrusy cent from here! 🙂
Thanks April! 🙂
What a beautifully refreshing tart 😀
Thanks so much CCU! 😀
What a lovely tart. I think I will make it for the restaurant next week. The blood oranges at Whole Foods have so much color right now and I can alternate with tiny tangerines and regular orange slices….great inspiration
Thanks! I am sure your version will be super delicious! Please let me know how it turned out. 🙂
I will send you a picture.
I would love that! 🙂
Hello Amy, thanks so much for your kind comment! I thought in cold winter days we just need a bit of sunshine, even if it is a pie form! 🙂