Caramelised Clementine Tart


Makes one tart approximately 25cm in diameter; you will need a loose bottomed tart case.


For the pastry

100g plain flour

100g ground almonds

100g unsalted butter, cut into small cubes

1 tbsp caster sugar

1 egg yolk (keep the white for the filling)

A little butter to grease the tart tin


For the filling

The zest and juice of 5 clementines

The juice and zest of one small lemon

4 eggs plus the egg white from the pastry

200g caster sugar

150ml double cream


For the Caramelised Clementines

2 clementines

4 tbsp caster sugar

½ tsp cinnamon





To make the pastry; rub together the butter and flour, using your fingertips, until it resembles breadcrumbs. Stir in the almonds and sugar. Add the egg yolk and a splash of water and bring the pastry together into a ball, give it a quick knead but be careful not to overwork the pastry. Wrap in Clingfilm and chill for at least 15 minutes before use.


Preheat the oven to 180c gas mark 5


To make the caramelised clementines; finely slice the fruit with a sharp knife, as thin as you can, keeping the peel on. Line a large baking tray with greaseproof paper and sprinkle half of the sugar and cinnamon over it in an even layer. Arrange the clementine slices on top and sprinkle on the rest of the sugar and cinnamon. Cook in the oven while you are baking the pastry; it will take about half an hour to get the clementines to dry out and start to caramelise. Remove from the oven and cool; to make the fruit more decorative make a slash up to the middle of each slice and twist them, they will keep their shape as they cool down.


On a clean, lightly floured surface, roll out the pastry until it is 3mm thick, which is about the same as a 5p coin. Rub a little butter onto the surface of your tin and place a circle of greaseproof in the bottom. Carefully pick up the rolled out pastry on your rolling pin and gently press it into the tart tin. Be careful to push the pastry into the bottom edges of the tin and patch any holes or cracks. Aim to have an overhang of pastry all around the tin which you can cut off before putting the filling in so that you have a neat edge.

Place the tart case on a larger baking tray. Place a large piece of greaseproof paper in the tart case and fill this with ceramic baking beans (if you don’t have these you can use dried beans or chickpeas). Bake in the oven for 10 minutes. Carefully remove the greaseproof and baking beans and return the pastry to the oven for a further 10 minutes. Set aside to cool.

Carefully trim off the overhanging pastry so that you have a clean edge before filling the tart.


In a large bowl mix together the eggs, clementine and lemon juice and zest and the sugar and whisk well. Add the cream and whisk again. Pour the filling into the tart case and carefully place in the centre of the oven and cook for 25-30 minutes, or until the tart has set fully and is browning around the edges.


Allow the tart to cool and decorate with the caramelised clementines before serving.