Tart with tangerines
8 servings
60 minutes
Mandarin tart is an exquisite dessert of European cuisine that combines the tenderness of almond dough with the velvety texture of ricotta and cottage cheese. The sweetness of the filling is harmoniously complemented by the bright citrus notes of ripe mandarins, creating a refreshing and festive flavor. The history of such tarts dates back to France, where fruits are often used to add lightness and freshness to desserts. This tart is perfect for special occasions, enhancing tea or coffee breaks with its elegance. The finishing touch is a thin layer of fruit jelly that gives the dessert an appetizing shine and delicate sweetness. Each slice reveals a richness of flavor nuances, making mandarin tart a true decoration for any table.
1
Let's prepare the dough. In a bowl, mix butter, flour, almond crumbs, salt, and sugar (25 g).
- Butter: 100 g
- Wheat flour: 130 g
- Ground almonds: 30 g
- Salt: pinch
- Sugar: 125 g
2
We will crumble with our hands. We will add the yolks.
- Egg yolk: 2 pieces
3
We knead the dough, gradually adding cold water.
- Water: 20 ml
4
We place the dough between sheets of parchment and roll it out into a thin layer.
5
We will transfer with paper to a greased form and shape the edges.
- Butter: 100 g
6
We mix the ricotta with sugar (sugar can be to taste, I took 100 g) and eggs.
- Sugar: 125 g
- Ricotta cheese: 250 g
- Chicken egg: 2 pieces
7
We will add starch and paste-like cottage cheese.
- Cornstarch: 25 g
- Cottage cheese: 50 g
8
Place the filling in the dough-lined form (it is recommended to prick the dough with a fork beforehand). Bake at 200°C for 30 minutes. Let cool when done.
9
We will peel the mandarins and remove the seeds. We will place the mandarin slices on the cooled tart.
- Tangerines: 350 g
10
We will prepare the jelly according to the instructions on the back of the package and pour it over the tart.
- Jelly for cake: 1 g