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Spring is here, which means summer isn’t far off, which mean fruit piled on top of every dessert (and breakfast. and snack) possible. Capitalize on the end of citrus season with the sunny, bright, flavorful citrus tart. She’s got an almond meal crust, a just-sweet-enough vanilla mascarpone filling, and gorgeous slices of grapefruit, blood orange, and navel oranges spread over top.
Since the crust is a little bit fussy, I kept the filling super simple, just four ingredients and no-cook. This tart works beautifully with any other kind of fresh, juicy fruit too – berries, mango, kiwi, whatever’s in season! If you’re in need of a tart pan, here is the one I use.
Almond and Flax Crust
- 1/2 cup almond meal
- 2 tbsp ground flax seed
- 1/4 cup all purpose flour
- 1 tbsp sugar
- 1 tsp salt
- 1/2 cup (1 stick) butter, cold and cut into small cubes
- 2 egg yolks
Mascarpone Vanilla Filling
- 8 oz mascarpone cheese
- 2 tbsp sugar
- 1 tsp vanilla extract
- 1 grapefruit, peeled and sliced
- 1 blood orange, peeled and sliced
- 1 navel orange, peeled and sliced
- Preheat oven to 350°F
- In a large bowl, combine all dry ingredients.
- Cut in the cold butter until there are pea-sized crumbs. Add the egg yolks and mix to combine.
- Turn out onto a floured surface and knead until sticky.
- Press into a tart pan. Freeze until firm, 15-20 minutes.
- Bake until toasty brown, 30-35 minutes. Let cool before filling.
- In a stand mixer, whip together the mascarpone, sugar, and vanilla until light and fluffy, about 2-3 minutes on medium speed.
- Spread the filling into the cooled tart shell. Top with sliced citrus.