Sunday, February 26, 2012

Citrus Tart.

I know, I know. More sweet baking!
And I also know citrus season is soon coming to a close. You are looking forward to Spring, all excited about the first strawberries and, if you are lucky (= if you aren't me), access to the first rhubarb.
But here we are, late February and oranges, grapefruits and my new favorite pomelo are still there waiting to be dealt with.

Also, what I am presenting you today could be indefinitely adaptable throughout the year!
(I am thinking with strawberries or other berries in early summer or nectarines and peaches later on. But then, of course, omitting the zest in the tart shell or swapping lemon zest!)

Citrus Tart.

In early January, that's how long it's been, I bought a couple of magazines on a whim. One of them was Martha Stewart Living. I had never bought it and until then didn't even know it was available in Jordan.
It will probably be the last time I have bought it though - even though the citrus tart I made from it was delicious.
When I think of Martha Stewart I think about crafting, homemade things from scratch, organizing tips and the like - that's what I get daily in my inbox from her. So although the pictures were all lovely, the magazines didn't have all the crafting I was hoping for and more: buy this to achieve that.

Anyway, back to cake.
In the headnote of this recipe it says "This tart blends textures and flavors: Crunchy pastry crust, a cool creamy center, and bright citrus on top." Although I loved all this, exactly like this, very much I found the recipe incredible fussy. With steps I didn't find particularly necessary.

Plus, the pâte sucrée shrunk on me in the oven although I chilled it at all the required stages and even used pie weights (which weren't advised in the recipe). On another note, I don't like recipes that make me mix up ingredients I would normally not use, like cake flour (which, basically is all purpose flour and cornstarch mixed together). I know, I know you can buy cake flour and it can be done easily at home (add 2 tablespoons of cornstarch to a measuring cup then add the flour to the same cup = 1 cup cake flour).
Next time I make this I would use half of this recipe or this very reliable recipe.
Despite my complaints, maybe you are more lucky, I am giving you the full recipe here, with my adaptions.

Citrus Tart
adapted from Martha Stewart Living

For the pâte sucrée
1 1/4 cups cake flour, sifted
6 tablespoons (3oz., 90grams) unsalted butter, at room temperature
1/4 cups plus 1 tablespoon (40grams) confectioners sugar
1 large egg
1 teaspoon orange zest (from about half an orange)

For the pastry cream
1 cup (250ml) whole milk
1/4 vanilla bean, seeds scraped (MM: Didn't use any. But the cream was still tasty)
4 tablespoons (50grams) sugar - divided
2 large egg yolks
2 tablespoons cornstarch
1 tablespoon (15grams) butter

For the assembly
7 to 8 (depending on the size and your preferences) citrus fruits, separated into segments and drained in a colander
1/4 cup heavy cream

1. Start by making the pâte sucrée: Cream butter and sugar in a mixer on medium speed until pale. With the machine running, add the egg and beat until fully incorporated. Add the orange zest beating low and the flour with a pinch of salt. Beat until only just combined. Wrap in plastic and chill for an hour.

2. Make the pastry cream by combining the milk, vanilla bean (pod and seeds) if using, and 2 tablespoons of sugar in a saucepan. Bring to a simmer. Whisk together egg yolks, cornstarch and remaining 2 tablespoons of sugar in a small bowl. Add 1/3 cup of the hot milk to the egg mixture and whisk to combine. Add the egg-milk back to the pot and cook over medium heat, stirring constantly, until the mixture thickens. Remove from the heat and beat in the butter until combined and the cream has cooled. Strain into a bowl (to remove any bits of cooked eggs), cover the surface directly with plastic wrap and chill for 2 hours.

3. Make the tart by buttering a 9-inch tart pan and roll out the dough on a lightly floured surface to a 10-inch round with 1/4 inch thickness. Transfer to the tart pan and fit it into the pan and up the sides. Trim away any excess, prick all over with a fork and freeze for 30 minutes.
Preheat the oven to 350°F (180°C) and bake the crust for about 30 minutes until golden brown and firm (alternatively, line the crust with aluminum foil, add beans or pie weights and bake for 20minutes, then remove the weights and foil and bake another 10 minutes).  Let cool completely.

4. To assemble beat the chilled pastry cream until smooth. Whip the heavy cream until stiff peaks form and carefully fold the whipped cream into the pastry cream. Spread the cream on the tart shell and arrange the citrus fruits in any pattern you like. Serve cold.

Each part of the tart can be made in advance (up to three days), once assembled the tart should be eaten the day it's been made.

Citrus Tart.

P.S.: And just like that I realized only now that is my 251st post. I find that, personally, pretty impressive. 

1 comment:

  1. Oh, it looks really delicious. I love the platter you've used. Such a perfect combination.

    I came via Katrin's blog....you have a lovely blog and I'm looking forward to browsing some more.

    ReplyDelete