Clementine Tarte with an Almond Crust
I’ve found over the years that when it comes to cooking, like most people, I’m constantly re-adapting or re-inventing a recipe to suit my family’s taste, make it more seasonal or to use up any ingredients I have left over. These dishes often become favourites in themselves. But even classic, much loved recipes invite a little adaptation from time to time. I was initially going to make a tarte au citron a classic lemon tart, exchanging the usual pastry base for a gluten-free almond crust. However, with the bounty of citrus fruits available right now, it seemed fitting to create something more in keeping with the season. So, for the custard filling for my – not at all like a tarte au citron tart, I’ve opted for clementines, a delicious deviations from zesty lemons, with the addition of a little orange blossom water which enhances the delicate notes of the fruit. For the base, a combination of almond flour, fine oats and ground whole almonds gives the tart a bit of gluten-free texture. The result is a delicately aromatic tart, with a little crunch that gently lights up the taste buds.
You will need
For the crust
100 g Almond flour
50 g Fine Oats (Gluten-free)
150 g Almonds
1 egg yolk
50 g butter, melted plus extra for greasing tart tin
1 tbsp honey
23-24 cm tart tin
For the custard
5 med size eggs
Zest of 2 Clementines
Juice of 2-3 Clementines – you’ll need 100ml
150 g of brown caster sugar
1 tbsp of Orange blossom water
65 g of butter, melted but not hot
To begin, grease your tart tin. Pop the whole almonds in a food processor and grind to a medium texture. Mix all of the crust ingredients in a bowl and combine until it resembles a moist crumble. Empty the mixture into the prepared tart tin and, with your fingers or the back of a spoon press the mixture out evenly from the centre to and around the edges of the tin to form a base of even thickness. This may take a little patience, but persevere. Place in the fridge for about half an hour to set.
Pre-heat your oven at 180 C with convection. If you are using a loose-bottom tart tin, place on a baking sheet and pop in the oven for 10 minutes or until lightly golden. Remove from the oven and let it cool slightly.
Turn the oven down to 160 C. Melt the butter and set aside to cool. Zest the clementines with a fine grater, then squeeze the juice into a measuring jug and add the orange blossom water. Put the eggs and sugar in a bowl and whisk together. Add the zest then slowly add the melted butter and then the juice. Pour the filling into the tart base, put it in the oven for 20 minutes or until the filling is golden and just set. Serve with a dusting of icing sugar and a little mascarpone.
The base for this recipe was inspired by – Food and Travel Magazine May 2017 edition.