Recipe by Non-Reactive Pan,clarosouthwick.com/blog
INGREDIENTS
1 sheet frozen puff pastry, thawed
2 cups citrus segments (tangerines, grapefruit, oranges, etc.)
2 tablespoons of sugar, preferably natural or brown
1 teaspoon vanilla extract
1 tablespoon fresh lemon juice
PREPARATION
- Preheat oven to 400 °F.
- In a bowl, mix together sugar, vanilla, and lemon juice until sugar mostly dissolves; add citrus segments, and stir to coat.
- In the meantime, gently flatten the thawed puff pastry onto a baking sheet, and prick it with a fork in several places to keep it flat while baking.
- Reserve leftover juice/sugar in the bowl, distribute citrus segments evenly on the puff pastry, and crimp the edges of the dough.
- Bake for 15–20 minutes or until the crust just begins to color.
- Using a spatula, scrape and drizzle the reserved juice/sugar evenly over the tart, and bake an additional 10 minutes or so, until the crust is golden-brown and crispy.
- Allow to cool for 10 minutes before cutting.
Serves 4. Prep time, 5 minutes; cook time, around 25–30 minutes. (Note: all ovens are different, so just keep an eye on the tart to make sure it doesn’t get overdone.)
Cook’s note: This tart may be served warm or cold with a side of ice cream.
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