Tangelo tart with tangelo salad

Tangelos are a cross between a tangerine and grapefruit. They look like an especially richly coloured, smallish orange with a slight neck at the stem end, and taste like a sweet orange.
1H 50M


Tangelo salad


1.Process butter, sugar and flour until mixture resembles breadcrumbs. Add egg yolk and the water; process until ingredients come together. Enclose in plastic wrap; refrigerate 30 minutes.
2.Grease a 3cm deep, 23cm round loose-based tart tin. Roll pastry between sheets of baking paper until 3mm thick and large enough to line the tin. Lift pastry into tin, press into side, trim edge; prick base all over with a fork. Cover; refrigerate 20 minutes.
3.Meanwhile, preheat oven to 190°C/375°F.
4.Place tin on an oven tray; line pastry with baking paper, fill with dried beans or rice. Bake 10 minutes. Gently remove paper and beans; bake a further 10 minutes or until browned lightly. Cool on tray.
5.Reduce oven to 170°C/325°F.
6.Whisk rind, juice, eggs, caster sugar and cream in a large bowl until combined. Strain juice mixture into pastry case.
7.Bake tart 35 minutes or until just set. Cool. Cover; refrigerate 3 hours or overnight.
8.Make tangelo salad. Arrange tangelos on a large plate; sprinkle with mint. Drizzle with honey and liqueur. Cover; refrigerate until ready to serve.
9.Stand tart and salad at room temperature 30 minutes before serving. Dust edges of tart with extra icing sugar, serve with tangelo salad.

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