Caramelized Mandarin Tart

Recipe steps

Prepare the mandarins

Peel the mandarins.

Separate them into segments and remove any seeds.

If they’re very juicy, place them on paper towels for a few minutes to avoid making the pastry too wet.

Prepare the crispy base

Preheat your oven to 190°C.

Unroll the puff pastry on a baking sheet lined with parchment paper.

Evenly sprinkle the almond powder, leaving 1.5 cm free around the edge.

This will absorb the fruit juice and prevent a soggy crust.

Arrange the mandarins

Evenly distribute the mandarin segments on the pastry.

Gently fold the edges inward to form a rustic tart.

Start baking

Bake for about 20 to 25 minutes, until the pastry is golden brown and crispy.

Prepare the light caramel

While baking, melt the butter in a small saucepan.

Add the sugar and let it melt gently until you get a golden caramel.

Off the heat, stir in the honey and lemon juice.

Glaze and elevate

When the tart comes out of the oven, gently brush the mandarins with the warm caramel.

Add a pinch of fleur de sel if you enjoy the sweet-salty contrast.

Let it cool for 10 minutes before serving.

Tips and variations

• Even more indulgent version Add some crushed hazelnuts or slivered almonds before baking for a crunchy touch.
• Fancy dessert version Serve the tart warm with a spoonful of Greek yogurt or a scoop of vanilla ice cream. The hot-cold contrast always impresses.