Citrus mascarpone and pistachio tart

By Anna Olson
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This colourful dessert is refreshing after a rich meal. Since citrus fruits are at their peak around holiday time, you can count on an intense and sweet fruit flavour.

Make ahead: You can bake the tart shell and mix the cream filling a full day ahead, but assemble the tart the day you wish to serve it, up to six hours ahead of serving. Store it in the fridge, uncovered, until serving time.

SERVES
8
 TO
10
TOTAL TIME

Ingredients

  • 1/2 recipe Vínarterta Linzer Cookie dough, shaped into a disc, at room temperature
  • 1 cup mascarpone cheese
  • 1/2 cup sour cream or plain Greek yogurt
  • 1/3 cup icing sugar
  • 2 teaspoons finely grated orange zest
  • 1 teaspoon vanilla bean paste or pure vanilla extract
  • 2 tablespoons brandy or orange liqueur
  • 2 blood oranges (or Cara oranges)
  • 1 large navel orange
  • 1 large pink grapefruit
  • 1/2 cup apple jelly or apricot jam
  • 2 tablespoons chopped shelled pistachios

Directions

Makes one 30 x 10 centimeter tart.
  1. Have ready a 30 × 10 centimeter rectangular fluted pan with a removable bottom.
  2. On a lightly floured surface, roll out the dough to a rectangle about 0.5 centimeters thick. Line the tart pan with the dough, pressing it in and trimming away the excess. Dock the pastry with a fork (to prevent air bubbles) and chill, uncovered, for 30 minutes.
  3. Preheat the oven to 325°F (160°C). Place the chilled tart shell on a baking tray and bake for about 20 minutes, until lightly browned at the edges. Let cool completely on a wire rack before filling.
  4. To make the filling, beat the mascarpone by hand to soften it a little and then stir in the sour cream (or yogurt), icing sugar, orange zest, vanilla and brandy (or orange liqueur). Spoon into the cooled tart shell, spread evenly and level the top.
  5. Use a serrated knife to trim the top and bottom from each orange and the grapefruit, and then cut away and discard the rest of the peel, including the white pith. Using a paring knife, gently segment the fruit and separate the flesh from the white membrane. Try to keep each segment whole. Place the flesh in a bowl and discard the membranes. Arrange the citrus segments over the mascarpone filling, alternating colours.
  6. Heat the apple jelly (or apricot jam) in a small saucepan over medium-high heat, stirring until melted. Use a pastry brush to brush the citrus segments with the melted jam (to seal them and add shine). Sprinkle with the chopped pistachios and chill, uncovered, for at least an hour before serving.

Note: If you don’t have a rectangular pan, use a 23 centimeter round tart pan with a removable bottom. And if blood oranges aren’t available, use a mix of tangerines or mandarins (two of each of these for each blood orange).

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