Recipe courtesy of Michael Voltaggio
Citrus Tarte Tatin
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- Level: Intermediate
- Total: 45 min
- Active: 35 min
- Yield: 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 232
- Total Fat
- 13 g
- Saturated Fat
- 8 g
- Carbohydrates
- 29 g
- Dietary Fiber
- 3 g
- Sugar
- 22 g
- Protein
- 2 g
- Cholesterol
- 42 mg
- Sodium
- 18 mg
- Level: Intermediate
- Total: 45 min
- Active: 35 min
- Yield: 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 232
- Total Fat
- 13 g
- Saturated Fat
- 8 g
- Carbohydrates
- 29 g
- Dietary Fiber
- 3 g
- Sugar
- 22 g
- Protein
- 2 g
- Cholesterol
- 42 mg
- Sodium
- 18 mg
Ingredients
Directions
- Preheat the oven to 425 degrees F.
- Cut the lemons, tangerines, oranges and grapefruit into 1/2-inch-thick slices and trim the slices into equal-size squares, each approximately 1 1/2 inches. You will need 36 tiles of citrus for the finished tart. Keep the squares grouped by color and set aside.
- In a small saucepan, combine the granulated sugar, brown sugar, butter and 2 tablespoons water and place over medium heat. Cook until the mixture is bubbly and the sugars have dissolved. Pour the mixture into a 9-by-13-inch baking dish and swirl to coat the bottom. Use a pastry brush if necessary to spread the syrup evenly.
- Arrange the citrus in a checkerboard pattern, alternating colors, over the bottom of the dish. Top with the puff pastry. Bake until the pastry is puffed and golden brown, 10 to 12 minutes.
- Whisk the heavy cream, vanilla bean seeds and confectioners’ sugar together in a metal bowl until stiff peaks form. Spoon the whipped cream into a pastry bag fitted with a star tip.
- Remove the tart from the oven. Invert it onto a work surface. Cut it into portions and transfer them to individual plates. Serve with dollops of the whipped cream.
