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Gallery Triple-Citrus Tart Credit: JASON FRANK ROTHENBERG Recipe Summary prep: 35 mins total: 3 hrs 5 mins Servings: 12 Yield: Makes one 9-inch tart

Ingredients For the Pate Sucree 1 1/4 cups cake flour, sifted, plus more for surface Salt 6 tablespoons unsalted butter, room temperature, plus more for pan 1/4 cup plus 1 tablespoon confectioners’ sugar 1 large egg 1 teaspoon orange zest For the Pastry Cream 1 cup whole milk 1/4 vanilla bean, seeds scraped 1/4 cup granulated sugar 2 large egg yolks 2 tablespoons cornstarch 1 tablespoon unsalted butter, cut into pieces For the Assembly 7 to 8 assorted citrus fruits (grapefruits, blood oranges, navel oranges), separated into segments (4 to 5 cups) 1/4 cup heavy cream

Gallery Triple-Citrus Tart Credit: JASON FRANK ROTHENBERG

Recipe Summary prep: 35 mins total: 3 hrs 5 mins Servings: 12 Yield: Makes one 9-inch tart

Triple-Citrus Tart      Credit: JASON FRANK ROTHENBERG

Triple-Citrus Tart

Credit: JASON FRANK ROTHENBERG

Triple-Citrus Tart

Recipe Summary prep: 35 mins total: 3 hrs 5 mins Servings: 12 Yield: Makes one 9-inch tart

Recipe Summary

prep: 35 mins total: 3 hrs 5 mins

Servings: 12 Yield: Makes one 9-inch tart

prep: 35 mins

total: 3 hrs 5 mins

prep:

35 mins

total:

3 hrs 5 mins

Servings: 12

Yield: Makes one 9-inch tart

12

Makes one 9-inch tart

Ingredients

Ingredients

  • 1 1/4 cups cake flour, sifted, plus more for surface Salt 6 tablespoons unsalted butter, room temperature, plus more for pan 1/4 cup plus 1 tablespoon confectioners’ sugar 1 large egg 1 teaspoon orange zest

  • 1 cup whole milk 1/4 vanilla bean, seeds scraped 1/4 cup granulated sugar 2 large egg yolks 2 tablespoons cornstarch 1 tablespoon unsalted butter, cut into pieces

  • 7 to 8 assorted citrus fruits (grapefruits, blood oranges, navel oranges), separated into segments (4 to 5 cups) 1/4 cup heavy cream

Directions

Make the pate sucree: Sift flour and a pinch of salt into a bowl, and set aside.

Beat butter and confectioners’ sugar with a mixer on medium speed until pale, 2 to 3 minutes. With machine running, add egg, and beat until fully incorporated. Add orange zest, and beat for 30 seconds. Reduce speed to low, and add flour-salt mixture, beating until just combined. Wrap in plastic, and chill for at least 1 hour.

Make the pastry cream: Combine milk, vanilla bean pod and seeds, and 2 tablespoons granulated sugar in a saucepan. Bring to a simmer over medium heat.

Whisk together egg yolks, cornstarch, and remaining 2 tablespoons granulated sugar in a separate bowl. Slowly add 1/3 cup milk mixture to the egg mixture, whisking to combine. Add egg-milk mixture back to the pot, and cook over medium-high heat, stirring constantly, until mixture thickens, about 2 minutes. Transfer to a mixing bowl, and beat in butter with paddle attachment until combined and cream has cooled, about 5 minutes. Strain into a bowl. Place plastic wrap directly on the surface of the cream, and refrigerate for 2 hours.

Make the tart: Generously butter a 9-inch removable-bottom tart pan. Set aside. Roll out dough on a lightly floured surface to a 10-inch round with 1/4-inch thickness. Fit dough into tart pan, pressing gently along the sides and bottom of pan. Trim excess. Refrigerate or freeze for 30 minutes.

Preheat oven to 350 degrees. Bake until crust is firm and golden brown, about 30 minutes. Let cool on a wire rack.

Prepare citrus fruit: Place citrus segments into a colander to drain. Cover, and refrigerate.

Beat chilled pastry cream with paddle attachment until smooth, about 30 seconds. Set aside. Whip heavy cream using the whisk attachment until stiff peaks form. Carefully fold whipped cream into pastry cream.

Spread cream into cooled tart shell using a small offset spatula. Arrange citrus segments in a circular pattern around the tart, starting with the darkest color on the edge of the tart. Serve cold.

Reviews (4)

 Add Rating & Review     4 Ratings   5 star values:        1    4 star values:        0    3 star values:        0    2 star values:        0    1 star values:        3

Reviews (4)

Add Rating & Review     4 Ratings   5 star values:        1    4 star values:        0    3 star values:        0    2 star values:        0    1 star values:        3

Add Rating & Review

4 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 3

4 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 3

4 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 3

  • 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 3

    Martha Stewart Member     Rating: 5 stars       01/28/2013   I just made this tart and I loved it, so did all of my guests. The pastry cream is thick off the stove, when you fold in the whipping cream it lightens, but not too much that it is runny. The flavor is delicious, especially with the tangy citrus. I plan to use this over and over again, changing the fruit to fit the season. Yum!  

Martha Stewart Member     Rating: Unrated       02/03/2012   I meant reduce the cornstarch by half. I doubled the recipe too.  

Martha Stewart Member     Rating: Unrated       02/03/2012   The first comment is correct. The pastry cream can be reduced by half, and i would try a different crust entirely! However this tart is beautiful with blood oranges.  

Martha Stewart Member     Rating: 1 stars       01/29/2012   I went through all the trouble of creating an account just to warn others away from this one. I don't think anyone ever actually kitchen tested it. I thought maybe the pastry cream (the 2tbsp of cornstarch & 2 egg yolks to a mere 1 cup of milk "thickens" to something that closely resembles a yellow roux or thick gravy) would be the worst part of it, but upon an actual taste, the pate sucree was even worse. I followed the recipe exactly, even down to the 1/4 vanilla bean & cake flour. Waste!

    Martha Stewart Member

    Rating: 5 stars 01/28/2013

I just made this tart and I loved it, so did all of my guests. The pastry cream is thick off the stove, when you fold in the whipping cream it lightens, but not too much that it is runny. The flavor is delicious, especially with the tangy citrus. I plan to use this over and over again, changing the fruit to fit the season. Yum!

Rating: 5 stars

Rating: Unrated 02/03/2012

I meant reduce the cornstarch by half. I doubled the recipe too.

Rating: Unrated

The first comment is correct. The pastry cream can be reduced by half, and i would try a different crust entirely! However this tart is beautiful with blood oranges.

Rating: 1 stars 01/29/2012

I went through all the trouble of creating an account just to warn others away from this one. I don’t think anyone ever actually kitchen tested it. I thought maybe the pastry cream (the 2tbsp of cornstarch & 2 egg yolks to a mere 1 cup of milk “thickens” to something that closely resembles a yellow roux or thick gravy) would be the worst part of it, but upon an actual taste, the pate sucree was even worse. I followed the recipe exactly, even down to the 1/4 vanilla bean & cake flour. Waste!

Rating: 1 stars

All Reviews for Triple-Citrus Tart

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Triple-Citrus Tart

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

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