The clementine tart is the perfect cake for the winter season.
There’s nothing like a nice clementine tart to brighten up a grey winter’s day! With its warm colours and rich flavour, this tart will surely conquer everyone at the dinner table and it is so easy to prepare that you don’t need to wait for a special occasion! Fill the shell of sweet shortcrust pastry with a simple rum flavoured custard, garnish it with clementine slices, glaze it with apricot jelly and the cake is ready to be served!
Coating the surface with baking paper and ceramic baking beans helps the shell to maintain an even and clean form during cooking.
Our non-stick baking pan with removable bottom ensures even heat distribution for exceptional baking results. Besides, it allows to remove the tart more easily and without the risk of breaking the edges.
Below you find the recipe of Uovazuccheroefarina
Preparation time: 40 minutes
Cooking time: 20 minutes
Difficulty: low
Yields: 8 servings
Budget: low
Ingredients
For the sweet shortcrust pastry:
- 200g plain flour
- 100g butter
- 1 yolk
- 80g sugar
- lemon zest to taste
- ½ vanilla bean
For the custard:
- 500ml whole milk
- 100g sugar
- 50g flour
- zest of 1 lemon
- 1 tablespoon of rum
To garnish and glaze:
- 1 tablespoon of apricot jam
- 600g clementine
- 1 tablespoon of rum
- 2 tablespoons of water
Instructions
- On your work surface, sift the flour and shape it into a fountain. Add the diced cold butter, the vanilla seeds, the sugar, the yolk and the grated lemon zest inside the gap. Using your fingertips, blend the ingredients until you form a smooth and compact ball. Work quickly and gently, being careful not to over-knead your dough! Wrap the ball in some cling film and put it in the fridge to rest for at least 30 minutes.
- Once cooled, roll out the dough to about 2-4 mm thick and line the baking pan. Prick the pastry case base all over with a fork and put it in the refrigerator to cool.
- Preheat the oven to 180° degrees. In the meantime, line the chilled tart shell with parchment paper and fill with ceramic baking beans and when the set temperature is reached bake for about 20 minutes. Remove the beans and the parchment paper and cook for about 5 more minutes or until golden brown.
- Prepare the custard: pour the milk into a saucepan, add the lemon zest and bring to a boil. Meanwhile, in a bowl, whisk the yolks, the sugar and the flour. Gradually pour the hot milk in the bowl, stirring constantly so that no lumps form. Pour the mixture back into the saucepan and heat gently, whisking steadily, until the custard is thickened. Remove it from the stove; add a spoonful of rum and leave to cool.
- Remove the pastry shell from the pan, spread a thin layer of apricot jam over the base and pour the custard on top, levelling it with the back of a spoon. Peel the clementines and carefully remove all the pith. Garnish with clementine slices until the tart surface is completely covered.
- At last, put a large spoonful of apricot jam, a couple of tablespoons of water and one of rum in a saucepan and heat over medium-high until the mixture is liquefied. Let it cool slightly and brush it gently over the clementines. Refrigerate until serving.
