citrus tarte tatin

Breakfast

Citrus Tarte Tatin

Serve with dollops of the whipped cream.

Prep Time:

10 mins

Cook Time:

10 mins

Total Time:

20 mins

Servings:

4

Ingredients

3 meyer lemons
3 tangerines
2 blood oranges
2 cara cara oranges
2 navel oranges
2 ruby red grapefruit
1/4 cup granulated sugar
1/4 cup light brown sugar
3 tablespoons unsalted butter
1 sheet frozen puff pastry, thawed
1 cup cold heavy cream
1/2 vanilla bean, seeds scraped out
1 tablespoon confectioners' sugar

Directions

Preheat the oven to 425 degrees F.
Cut the lemons, tangerines, oranges and grapefruit into 1/2-inch-thick slices and trim the slices into equal-size squares, each approximately 1 1/2 inches. You will need 36 tiles of citrus for the finished tart. Keep the squares grouped by color and set aside.
In a small saucepan, combine the granulated sugar, brown sugar, butter and 2 tablespoons water and place over medium heat. Cook until the mixture is bubbly and the sugars have dissolved. Pour the mixture into a 9-by-13-inch baking dish and swirl to coat the bottom. Use a pastry brush if necessary to spread the syrup evenly.
Arrange the citrus in a checkerboard pattern, alternating colors, over the bottom of the dish. Top with the puff pastry. Bake until the pastry is puffed and golden brown, 10 to 12 minutes.
Whisk the heavy cream, vanilla bean seeds and confectioners’ sugar together in a metal bowl until stiff peaks form. Spoon the whipped cream into a pastry bag fitted with a star tip.
Remove the tart from the oven. Invert it onto a work surface. Cut it into portions and transfer them to individual plates. Serve with dollops of the whipped cream.