Tangerine Tart
Ingredients
- 0.7 pcSweet shortcrust pastry (ready to use)
- 2 pcEgg (whole)
- 66.7 gWhite sugar
- 53.3 gUnsalted butter (melted)
- 1.3 tbspOrange marmalade or orange jam (extra or classic) (for glazing)
- 1.3 pcTangerine (zested and juiced)
Method
A crisp shortcrust pastry holding a smooth citrus curd. The tangerine provides a delicate acidity and floral aroma that cuts through the sweetness.
- 1
Line the tart tin with the shortcrust pastry. Prick the bottom with a fork to prevent bubbling. Chill for 15 minutes to set the fat.
- 2
Bake at 180°C for 15 minutes. The pastry should be pale gold and the edges should start to pull away from the tin. It must feel dry to the touch.
- 3
Zest two tangerines and squeeze the juice. Whisk the eggs with the white sugar until pale. Stir in the juice and melted butter. The mixture must be perfectly smooth.
- 4
Pour the filling onto the pre-baked crust. Bake for 20 minutes. The curd is ready when the edges are set but the center remains slightly wobbly.
- 5
Heat the orange marmalade with a splash of water. Brush the tart while still warm to achieve a mirror-like shine.
Frequently asked questions
How do you get this dish right?
- Do not overwork the pastry to keep it crumbly and prevent it from becoming elastic.
- Glaze the tart while it's still warm; the marmalade will spread more evenly without clumping.
How long does this dish keep?
Store in the refrigerator for up to 48 hours. Do not freeze to preserve the curd's texture.
