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Clementine Tart
Back to Recipes & MoreIngredients
For the crust:
- ½ cup (113 g) unsalted butter, softened
- ⅓ cup (40 g) Redpath® Icing Sugar
- 1 tsp (5 g) clementine zest
- 1 tsp (6 g) salt
- 1 large egg
- 2 tsp (10 ml) water
- 1 ¾ cups (219 g) all-purpose flour
For the filling:
- ¾ cup (150 g) Redpath® Granulated Sugar
- ½ tsp (3 g) salt
- 2 tbsp (30 g) clementine zest
- 4 large eggs
- 2 large egg yolks
- ¾ cup (180 ml) fresh clementine juice
- 2 tbsp (30 ml) fresh lemon juice
- ½ cup (120 ml) heavy (35%) cream
- 1 tsp (5 ml) vanilla extract
For the topping:
- 1 clementine, thinly sliced
- ¼ cup (50 g) Redpath® Granulated Sugar
- ¾ cup (180 ml) heavy (35%) cream, chilled
- icing-sugar
- 3 tbsp (23 g) Redpath ® Icing Sugar
- 1 10 inch (25 cm) tart pan with removable bottom
Instructions
How to prepare the crust:
- In the bowl of a stand mixer, fitted with the paddle attachment, combine the butter, Redpath® Icing Sugar, clementine zest and salt. Mix on low speed until smooth; about 2 minutes.
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- Whisk together the egg and water and beat into the butter mixture.
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- Add the flour in two additions, mixing after each until just combined.
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- Gather dough into a disk; chill for at least 1 hour.
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- On a lightly floured surface, roll out dough to a 14 inch (35.5 centimetre) circle.
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- Roll the dough around the rolling pin and unroll into the tart tin. Gently press the dough into the corners and up the sides of the tin. Roll the rolling pin over the edges of the tin to remove any excess dough.
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- Prick the dough all over with a fork and chill for ½ hour.
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- Preheat oven to 375°F (190°C).
- Line the chilled tart shell with parchment paper and press the parchment into the edges. Fill with beans or pie weights and place on a baking sheet.
- Bake tart in the centre of the oven for 20 minutes, then remove the pie weights and parchment and continue baking until dough feels dry and is a light golden colour; about 5 minutes.
- Remove from oven (keep shell on the baking sheet) and reduce oven temperature to 325°F (165°C).
How to prepare the filling:
- Combine the Redpath® Granulated Sugar, zest and salt in a large bowl. Rub the zest well into the sugar until the oils begin to release.
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- Whisk in the eggs and yolks until smooth, taking care not to incorporate excess air into the mixture.
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- Whisk in the clementine juice, lemon juice and vanilla.
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- Whisk in the cream.
- Pour mixture into the tart shell.
- Bake until the filling has set, but has a slight wobble in the centre; 35 to 40 minutes
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- Remove and let cool completely at room temperature.
How to prepare the topping:
- Preheat a broiler to high.
- Place the clementine slices in between a few sheets of paper towel to blot excess moisture.
- Transfer oranges to a baking sheet and sprinkle with sugar. Broil until sugar begins to caramelize; 3 to 5 minutes. Remove and allow to cool.
- In a large bowl, using chilled beaters, whip the cream and Redpath® Icing Sugar to firm peaks.
- Top tart with whipped cream and broiled clementine slices.
- Serve immediately at room temperature or chill if preferred.
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CHEF'S TIPS
- Common oranges or tangerines may be used in place of the clementines.
