Clementine Tart
You know our juicy-sweet clementines as a delicious winter snack? Great! But they’re also heavenly aromatic as a topping for a buttery tart crust.
Ingredients:
For the crust:
- 1 cup all-purpose flour
- 1/4 cup powdered sugar
- 1/2 cup unsalted butter, cold and cut into small pieces
- 1/4 teaspoon salt
- 1-2 tablespoons cold water
For the filling:
- 1 cup juice from about 4-5 SanLucar clementines
- 1 cup sugar
- 1/4 cup cornstarch
- 4 egg yolks
- 1/2 cup water
- 1/4 cup butter, cut into small pieces
- 1 teaspoon grated zest of a SanLucar clementine
Preparation:
Crust:
- Preheat the oven to 175°C (350°F).
- In a bowl, mix the flour, powdered sugar, and salt. Add the cold butter and blend until the mixture resembles coarse crumbs.
- Gradually add cold water until the dough comes together.
- Press the dough into small tart pans, prick the bottom with a fork, and bake for 15 minutes. Let cool.
Filling:
- In a saucepan, mix the clementine juice, sugar, cornstarch, egg yolks, and water.
- Cook over medium heat, stirring constantly, until the mixture thickens (about 5-7 minutes).
- Remove from heat and stir in the butter and clementine zest until the butter melts. Let cool.
Assembling the tarts:
- Pour the clementine filling into the cooled tart crusts and spread evenly.
- Let set for at least one hour before serving.
