Blog

This tangerine tart is an easy to make treat, perfect for the peak of the citrus fruit season. Served with mascarpone cream it’s light, delicate and very easy to make.

Tangerine Tart

A few weeks ago I was tempted by some beautiful, leafy citrus fruit in my local grocery shop. They looked so fresh and beautiful that I couldn’t resist the desire to buy them, even though they came in a 2kg (4lb) pack. This essentially meant that I was left with a lot of fresh mandarines so I felt that this tangerine tart is going to be the best way to celebrate them! I decided to incorporate my favorite galette recipe with a light cloud of mascarpone cream. The cake cake turned out to be very light and delicate in flavor and it takes almost no time at all to prep. I hope you’ll enjoy it just as much!

Ingredients in Tangerine Tart

• All-purpose flour – choose your favorite, tried and tested brand;
• Confectioners’ sugar – using small grained sugar will make for a smoother consistency of the tart crust and for a softer, almost cloud-like layer of mascarpone cream;
• Baking essentials – salt and vanilla extract;
• Butter – make sure to use cold butter, straight from the fridge;
• Water – ice cold;
• Mascarpone cheese – use fresh, good quality of mascarpone cheese;
• Double cream – will help to set the cream layer;
• Fresh tangerines – this is the ingredient that makes this cake, so make sure to use juicy fresh tangerines or another citrus fruit of choice such as oranges (if you use Seville oranges, make sure to sprinkle the cake with a decent layer of confectioners’ sugar).

How to Prepare Tangerines

In the pictures I used unpeeled tangerines but I highly recommend peeling them as it will make it easier to enjoy the cake.

If you are unsure whether your citrus fruit are juicy enough, roll each of them a few times over the kitchen counter, pressing gently with your hand. Then, peel each tangerine and slice them just before layering them on top of the cake.

How to Make Tangerine Tart

1. In a large bowl whisk together flour, confectioners’ sugar and salt. Add diced butter and knead only until crumble starts to form.
2. Add cold water and knead for about 1 more minute, until the ingredients combine. Shape into a ball and refrigerate for about 1 hour.
3. Pre-heat the oven to 200°C (390°F) – without fan setting. Grease a 24 cm (9 inch) fluted tart tin. Set aside.
4. Take the dough out of the fridge and let it rest on the countertop for about 15-20 minutes before you start rolling it out. After this time, sprinkle a clean working surface with some flour. Start by pressing the rolling pin into the dough to work it, turning it one-quarter clockwise. When it’s approx. 5 cm (2 inches) thick, start rolling the dough outwards continuing to move the dough one-quarter clockwise (or counter clockwise, whichever feels easier) until the dough is approx. the size of the tart tin.
5. Transfer the dough onto the tart tin, pressing firmly to the bottom and the edges. Cut off any excess dough.
6. Prepare the dough to be blind baked. Using a fork, poke holes all over the dough, cover with parchment paper and fill with dough weights (e.g. dried chickpea, lentils or rice). Bake for 15 minutes. Remove dough weights and parchment paper and bake for 15-20 more minutes, until the crust turns golden. Set aside to cool.
7. To make the mascarpone cream, place cold mascarpone and double cream in a bowl of stand mixer fit with paddle attachment. Mix together for 1 minute on medium speed. Scrape off sides of the bowl.
8. Add confectioners’ sugar and mix on medium speed for 30 seconds. Scrape off sides of the bowl, add vanilla extract and mix for 30 more seconds.
9. Take the tart crust out of the tart tin. Evenly spread the mascarpone cream. Peel and slice tangerines. Line them evenly around the tart, creating two layers. Sprinkle with confectioners’ sugar if desired. Slice the cake and enjoy!

How to Store This Tangerine Cake

• store on a kitchen counter for up to 1 day, then
• transfer to an airtight container and store in a fridge for up to 3 days.

Tips and Tricks

• when preparing the tart crust, make sure to use cold butter and ice-cold water and avoiding kneading the dough too long. This will help make the tart crunchier but not stone hard and inedible.
• allow at least 1 hour for the tart dough to rest in the fridge. When you’re ready to roll the dough, make sure you leave it on a kitchen counter for approximately 15-20 minutes. This will avoid the dough from cracking on the edges.
• do not fret if you don’t own professional ceramic pie-weights. Use dry chickpea, lentils, rice or other dry legumes as your pie-weights.
• peel the tangerines before layering them on top of the cake. This will make eating the cake easier and more enjoyable (trust me, I tried it!).
• if you use Seville oranges or other sour citrus fruit as the topping for this tart, sprinkle the top generously with some confectioners’ sugar.