Tartlet with tangerine curd

Greengrocers in Beirut are flooded with clementines these days. One can also find Seville oranges called bousfeir, which are bitter oranges used for orange blossom water and candied orange rind and jams. This tart is a simple sweet crust with a clementine curd. The curd can be made on its own and keeps for a good ten days in the fridge. This recipe is inspired by one for orange curd.

Clementine  curd: Makes 2 cups (250 ml.)

  • 1 1/2 cups of fresh clementine juice (or tangerine)
  • 4 tbsp of fresh Seville orange juice or lemon juice
  • 3/4 cup of raw sugar (or white sugar)
  • 8 tbsp of unsalted butter
  • 2 large eggs + 4 egg yolks
  • pinch of saffron (optional)
  • 4 drops of red food color (optional)
  • a few candied orange rinds to garnish (optional)
METHOD:
  1. Place the fresh  juice in a small saucepan and bring to a simmer; let it simmer gently for about 12 minutes until the juice has reduced to 1/2 cup. Add the zest and the orange juice (or lemon juice if Seville oranges are not handy) and set the mixture aside until it cools. 
  2. Whisk the eggs, egg yolks and sugar until the mixture is thoroughly combined; add the cooled juice with the zest and, using a wire whisk, stir the mixture continuously over very low heat until it thickens; this should take 5 to 10 minutes. 
  3. When the mixture is thick, run a metal spoon in it and swipe your finger on the spoon to see if it leaves a clean mark. If it does, the custard is ready; add the saffron and stir a few seconds longer to spread it around. If desired, add a few drops of food color and stir away from the heat. 
  4. To get the smoothest texture, pour the curd through a sieve and strain it, pressing on it with a large spatula; the zest and saffron threads (if using) will stay behind and the curd will be as smooth as silk.
To make the crust:
  • 2 cups of flour
  • 1/2 tsp of baking powder
  • dash of salt
  • 1/2 cup of powdered sugar
  • 1 stick of unsalted butter (4 oz or 100 g.)
  • 1 egg
  • 3 or 4 tbsp of whipping cream
METHOD:
  1. Place the flour, baking powder and salt in the bowl of a food processor or mixer. Mix to combine well. Add the butter, cut in small pieces and mix until the flour is coarse. Add the egg and mix and add the cream and mix until the dough is compact and moist. Transfer the dough to a plastic bag and refrigerate at least one hour. When ready to use, soften at room temperature and roll out into a greased and floured pan, and bake for 15 to 20 minutes in a medium-hot oven (350F) until the crust is dry and golden-browned. Cool. 
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25 Comments

  1. Posted February 23, 2012 at 2:08 am | Permalink

    Ooh I love this, and I haven’t even tried it! Clementine curd. The name just makes my mouth water. Great recipe!

  2. Posted February 23, 2012 at 5:35 am | Permalink

    Love the idea of clementine curd!

  3. Posted February 23, 2012 at 5:52 am | Permalink

    It looks mouthwatering. Love the rectangular mould.

  4. Posted February 23, 2012 at 7:26 am | Permalink

    I adore clementines, and mandarins, they’re my favorite fruits of winter. This tart looks wonderful, Joumana.
    I love that first photograph!

  5. Posted February 23, 2012 at 9:23 am | Permalink

    Such a decadent tart, the curd looks perfectly delicious!

  6. bergamot
    Posted February 23, 2012 at 9:32 am | Permalink

    This looks wonderful. I love citrusy flavours.

  7. Posted February 23, 2012 at 10:04 am | Permalink

    Oh look at the colour!! That looks fantastic – citrus fruits are my favourites :)

  8. Posted February 23, 2012 at 11:45 am | Permalink

    Wonderfully colorful and simply delicious! :)

  9. Posted February 23, 2012 at 2:06 pm | Permalink

    Joumana, what a great idea making clementine curd…the tart looks delicious and very pretty.
    Hope you are having a great week :)

  10. Posted February 23, 2012 at 5:38 pm | Permalink

    So very pretty. Although citrus is at its peak now, clementine’s are still a speciality to locate.

    The tart, no doubt is fabulous.

    Velva

  11. Posted February 23, 2012 at 6:04 pm | Permalink

    I love the idea of a clementine tart – why not? There are all kinds of citrus curds – this is a particularly nice way to experience the flavors of clementines.

  12. Posted February 23, 2012 at 6:35 pm | Permalink

    Your tart looks so scrumptious, I like the idea of adding saffron for a brighter color, yum!

  13. Posted February 23, 2012 at 6:36 pm | Permalink

    I love clementines too, and I love the idea of making a tart with them. This is one beautiful dessert, and I am smitten!!!

  14. Posted February 23, 2012 at 6:56 pm | Permalink

    What a glorious tart, and where on earth did you find such cute little mini tart tins?

  15. Joumana
    Posted February 23, 2012 at 11:53 pm | Permalink

    @Banana Wonder: In a supermarket in Beirut.

  16. Posted February 24, 2012 at 12:03 am | Permalink

    Ending the orange- clementines seasons, It’s same inTurkiye. We can find lots of kinds of citrus.
    They’re wonderful. I think the curd has sour taste, that’s wonderful for me…

  17. Posted February 24, 2012 at 12:16 am | Permalink

    très réussie et très gourmande ta tarte, j’aime bien la forme aussi !

  18. s
    Posted February 24, 2012 at 7:25 am | Permalink

    i love the food styling/photography. seville oranges are just glorious and this is just the recipe one should use them for. x s

  19. Posted February 24, 2012 at 8:38 am | Permalink

    Just the words clementine curd took my breath away, then your gorgeous photos stopped my heart. Awesome!

  20. Posted February 24, 2012 at 10:20 am | Permalink

    We are at the tail end of clementine season. This would be the perfect way to wrap things up – so sweetly.

  21. Posted February 24, 2012 at 1:08 pm | Permalink

    This is one heck of a recipe Joumana – the clementine curd is just BRILLIANT!!! You bring me to my knees with this one and who can resist such a well laid table? LOVE your ideas :)

    chow! Devaki@weavethousandflavors

  22. Posted February 25, 2012 at 10:02 am | Permalink

    That looks fantastic! I just made fresh clementine juice the other day, so delicious! Your beauties look much larger than ours here. I will have to try out this curd as well :)

  23. Posted February 28, 2012 at 5:48 pm | Permalink

    Simply gorgeous! I’m sure it was delicious. I have just bookmarked this for the future.

  24. Sandi
    Posted December 16, 2012 at 2:51 pm | Permalink

    Hello…. Perfect timing that i saw this recipe! Since we’re barely at peak of season with clementines (here in California) I was already thinking of baking a citrus dessert for my husband’s work potluck. I would like to know, however, what size tart pan would be the largest that I can make this in? Also, what are the dimensions of the individual tart pans that you are showing….and how many did the recipe make?
    Thank you! Looking forward to many more recipes!
    p.s……I also printed the radish leaf soup… I’ll be making that this week!

  25. Joumana
    Posted December 17, 2012 at 1:21 am | Permalink

    @Sandi: I went looking for the tartlet tins and I could not find them! I can safely say that they are 5″ by 3″ and the recipe will make 12. If you want to use a large pan then the crust should be fine for a 10″ by 15″ baking sheet. Of course it all depends on how thin you roll it! Good luck!
    On the soup, it will also work if you add some cream instead of the yogurt.

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