Recipe courtesy of Michael Voltaggio
Citrus Tarte Tatin
- Level: Intermediate
- Yield: 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 232
- Total Fat
- 13
- Saturated Fat
- 8
- Carbohydrates
- 29
- Dietary Fiber
- 3
- Sugar
- 22
- Protein
- 2
- Cholesterol
- 42
- Sodium
- 18
- Total: 45 min
- Active: 35 min
Ingredients
3 Meyer lemons
3 tangerines
2 blood oranges
2 Cara Cara oranges
2 navel oranges
2 ruby red grapefruit
1/4 cup granulated sugar
1/4 cup light brown sugar
3 tablespoons unsalted butter
1 sheet frozen puff pastry, thawed
1 cup cold heavy cream
1/2 vanilla bean, seeds scraped out
1 tablespoon confectioners' sugar
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.