Citrus-Almond Tart Recipe
The bright dessert you can make all winter long
PSA: You can bask in the joys of fruit desserts, even in the dead of winter, and this citrus-almond tart proves it. After all, oranges and other citrus reach their ultimate peak in winter.
In this dessert, ripe fruit adorns the top of a nutty, rich tart and is accompanied by a whipped cream that packs a hint of spice. Unsweetened cocoa powder is dusted on the top and bottom of the tart to help offset the dessert's sweetness and add another layer of complexity. If that isn't enough to entice you, just know that the hardest part of making this tart is waiting for it to cool.
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Recipe from the Tasting Table Test Kitchen
Citrus-Almond Tart
Chocolate, almond, olive oil, coriander and a plethora of brightly colored citrus come together for one beautiful wintry tart.
Ingredients
- For the Citrus-Almond Tart
- 1½ tablespoons unsweetened cocoa powder, divided
- 2 blood oranges
- 2 Cara Cara oranges
- 2 navel oranges
- 1¾ cups sugar
- 1 cup almond meal
- 1 cup all-purpose flour
- 1 teaspoon salt
- 12 tablespoons unsalted butter, melted
- 4 egg whites
- ¼ cup olive oil
- 1 teaspoon lemon extract
- 1 pink grapefruit, segmented
- ½ cup sliced almonds, toasted, for garnish
- For the Coriander Whipped Cream
- ½ cup heavy whipping cream
- 1 tablespoon honey
- ½ teaspoon ground coriander
- ¼ teaspoon orange-blossom water
- 1 pinch kosher salt
Directions
- Preheat the oven to 350º. Spray a 9-inch round tart pan with cooking spray. Using a fine-mesh strainer, dust the bottom and sides of the pan with 1 tablespoon of cocoa powder; set aside.
- Slice the tops and bottoms off the oranges, and, using a knife, remove the peels around the fruit. Slice the oranges ¼ inch thick and reserve for later. 3.In a large mixing bowl, whisk together the sugar, almond meal, flour and salt. Add the butter, egg whites, olive oil and lemon extract, and whisk together until the batter is fully incorporated and no lumps remain.
- Pour the batter into the cocoa powder-dusted tart pan and shingle with the orange and grapefruit segments. Bake until a toothpick comes out clean when inserted into the center, 45 to 50 minutes. Let the tart cool completely, dust with the remaining cocoa powder and sprinkle with sliced almonds.
- While the tart is cooling, make the coriander whipped cream: In the bowl of a stand mixer, combine all the whipped cream ingredients and whip to medium-stiff peaks. Slice the tart and serve with a dollop of the coriander whipped cream.
Nutrition
| Calories per Serving | 608 |
| Total Fat | 35.5 g |
| Saturated Fat | 14.3 g |
| Trans Fat | 0.6 g |
| Cholesterol | 58.8 mg |
| Total Carbohydrates | 69.6 g |
| Dietary Fiber | 5.2 g |
| Total Sugars | 51.9 g |
| Sodium | 299.7 mg |
| Protein | 8.3 g |
