Recipe

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.

  • 1 hr 50 mins cooking
  • Serves 8
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Ingredients

Tangelo tart with tangelo salad
  • 125 gram cold butter, chopped coarsely
  • 2 tablespoon icing sugar
  • 1 1/2 cup (225g) plain flour
  • 1 egg yolk
  • 1 tablespoon chilled water
  • 1 tablespoon finely grated tangelo rind
  • 1/2 cup (125ml) strained tangelo juice
  • 5 eggs
  • 3/4 cup (165g) caster sugar
  • 300 millilitre thickened cream
  • 1 tablespoon icing sugar
Tangelo salad
  • 4 tangelos, peeled, sliced thinly
  • 2 tablespoon small fresh mint sprigs
  • 2 tablespoon honey
  • 2 tablespoon orange-flavoured liqueur

Method

Tangelo tart with 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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