Caramelized Citrus Tarts

Allergens

Dairy (heavy cream)

Ingredients

• 3 large navel oranges, sliced thinly 6 large lemons, sliced thinly 1 cup sugar 1/2 cup water 1 1/4 cups heavy cream 1 9
• inch tart shell (gluten
• free) 6 tablespoons cold unsalted butter, cubed

Instructions

1. Begin by preparing the caramel. In a saucepan, combine sugar and water over medium heat, stirring occasionally until sugar has fully dissolved. Bring to a boil without stirring and let it boil undisturbed until it reaches a golden amber color. Remove from heat and carefully add the heavy cream, as it will bubble up vigorously. Whisk in the cold butter until smooth. Set aside to cool slightly. In a preheated 350°F oven, bake the tart shell for 15 minutes or until golden brown. Allow it to cool completely on a wire rack. Arrange orange and lemon slices in concentric circles in the cooled tart shell. Drizzle the caramel over the fruit, ensuring that every slice is coated with its luscious embrace.

Chef’s Insight

The combination of sweet and tangy flavors in this dish is reminiscent of Spanish sunsets, where the citrus fruits are at their finest. The caramel acts as a bridge between the tartness of the citruses and the richness of the crust, creating a perfect balance of flavors.

Notes

This recipe is perfect for a brunch or dessert course that seeks to delight the senses with its contrast of flavors and textures. It's also suitable for those following a gluten-free diet.