Seasonal Tangerine Tart with Mascarpone Cream
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.
Servings: 16 servings
Ingredients
For the Pastry
- 180 g all-purpose flour
- 60 g confectioners' sugar
- ¼ tsp salt
- 100 g butter (cold)
- 30 ml cold water (2 tbsp)
For the Mascarpone Cream
- 250 g mascarpone cheese (cold)
- 60 ml double cream (cold)
- 80 g confectioners' sugar
- 1 tsp vanilla extract
For the Tangerine Topping
- 360 g tangerines (approx. 5 tangerines)
Instructions
For the Pastry
- In a large bowl whisk together flour, confectioners' sugar and salt. Add diced butter and knead only until crumble starts to form.
- Add cold water and knead for about 1 more minute, until the ingredients combine. Shape into a ball and refrigerate for about 1 hour.
- Pre-heat the oven to 200°C (390°F) – without fan setting. Grease a 24 cm (9 inch) fluted tart tin. Set aside.
- 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.
- Transfer the dough onto the tart tin, pressing firmly to the bottom and the edges. Cut off any excess dough.
- 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.
For 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.
- 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.
For the Tangerine Topping
- 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!