Tangerine Tart / Tarte de Tangerina

For me, a tart au citron (lemon tart) is the “Frenchiest” of all desserts. I remember trying it on holiday whilst traveling with my parents through France, stopping every now and then for a café au lait and a slice of this tangy dessert. It is a delicious incredible and, to be honest, unbeatable combination of crumbly, buttery pastry with a citrussy, sharp creme and preferably, in my view, served extra cold and dusted with icing sugar. Today we can find this tart in almost all good patisseries and even in supermarkets but nothing compares to a good home baked tart. I have decided to replace the original lemons that compose this dessert with the juice and the zest of tangerines, which with the arrival of autumn, are slowly showing their faces in my local greengrocer. It is now a tart au tangerine, delicate, perfumed and equally scrumptious. Enjoy.

Ingredients

350gr of good quality short crust pastry
6eggs
250gr of sugar
Juice and zest of 8 tangerines
300 ml of whole cream
Preparation
Pre-heat the oven at 180 ºC.

On a slightly flour dusted surface, roll out the pastry. Line a tart form with it and bake it blind in the oven for 20 minutes, till it becomes crisp and golden. Remove from the oven and set aside. Meanwhile, whisk the eggs with the sugar in a bowl till it resembles a fluffy paste. Add in the zest and juice of the tangerines, the cream and bit well till everything is very well mixed. Place the tart mixture into the tart form and bake in the oven for 35 minutes, till the tart becomes golden and set. Remove from the oven, let the tart cool completely. Place in the fridge for a couple of hours. When ready to serve, sprinkle the top with icing sugar.

5 responses to “Tangerine Tart / Tarte de Tangerina

  1. Eu faço algumas tartes, doces e salgadas, mas as que são feitas com massa cozida antes, já não vão ao forno (ex. tarte de chocolate com natas). A minha dúvida é: se a massa coze 20 min e depois mais 30, não fica esturricada?? Vou experimentar e logo vejo o que acontece🙂🙂

    • Ola Ana!

      Muito obrigado pelo seu contributo.

      Relativamente a questao da massa, ela nao fica queimada, claro que tem que se ter atencao.😉. Primeiro a massa deve ser cozida no frono sem o recheio ate ficar douradinha. Para isso se coloca dentro feijoes secos ou esferas de ceramica proprias para este procedimento. Recomendo entre 15-20 minutos. Depois de cozida leva o recheio dentro que deve cozer dentro de 30 minutos ate que esteja firme ao abanar.

      Um abraco e cozinhados felizes!

      Miguel

  2. Would you be kind enough to post a really good short crust recipe to go along with this tart. Can’t wait to try it.

  3. This looks nice, did you make a straight swap with the quantity of lemon juice to Tangerine juice? i imagine you would need a lot less sugar than in a lemon tart?

    • Hi Luc

      I have used the same quantity of tangerine juice as one would if to make a traditional tart au citron. Sugar quantity is at your discretion, but you really shouldn’t go too below the stated gr.

      Enjoy. it is a truly delicious tart.

      Miguel

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