Pastry Chef Alex Croquet’s Recipe: Clementine Tart

Hassan beautiful

Each week, a chef gives you his tips on how to make a new recipe that delights your taste buds…and your eyes.

Since the beginning of autumn we have been seeing them in our good neighbourhood grocery stores: they have the peculiarity of being green, even when they are ripe. It doesn’t look appealing, however, and these early-ripening Satsuma mandarins that originated in Japan are on the plates of the best tables at the moment or in celebrity pastry chef Alex Croquet. We owe the recipe of the week to this resident of Lille. This gorgeous clementine pie is highlighted in the beautiful book (almost two kilos!) by cookery author Anne Ettore, “le Grand livre des citrus fruit,” just published by Flammarion.

Sequel after the announcement

As a result of a huge research work on different types of oranges, lemons, grapefruits, limes, yuzus and other fruits of kumquat, to name a few, the book lists a hundred recipes from famous chefs (Pierre Gagnaire, William Liddell, Roman Meder … ). Even better, this wonderful restaurant has taken her passion to the point of reproducing each one of them, single-handedly in her kitchen: ensuring that everyone will be able to make hummus with caviar and lemon, bergamot Madeleine, Buddha’s hand ravioli…or clementine pie!

“The Big Citrus Book”by Anne Ettore, photos by Claire Curt, Flamarion, 384 pages, €35.

Clementine Tart by Alex Croquet

Enough for 4 people
Preparation: 25 minutes
Cooking: 40 to 45 minutes

Ingredients :

10 to 12 organic clementines

One circle of puff pastry

15g clarified butter

Sequel after the announcement

1 c. in s. Brown sugar

  • Wash the clementines, cut them in half, and then, using a very sharp knife, cut each clementine half into slices as thin as possible, without removing the skin.
  • Abandoning the mandolin or slicer, we get the best result with a knife.
  • Fill a circle with a diameter of 26 cm with dough. Punch the bottom (this prevents the dough from shrinking while baking) and make a small edge by turning the dough over with your fingers.
  • Arrange the clementines slices in a rosette, overlapping them as much as possible so you can keep them moist.
  • Put the clarified butter in a spray bottle and spray it on the pie.
  • Sprinkle the pie with brown sugar and bake for 40 to 45 minutes.
  • Let the pie cool on a wire rack.

board :
Alex Croquet, pastry chef in Lille, has been making this tart since 2006. The recipe, which Anne Ettore teaches us in her book on citrus, is fruit-based and the seasoning is specified when serving: the sweeter and juicier the fruit, the less sugar there will be, after all. . The thicker the white (or ziste, that little white peel between the peel and pulp of citrus fruits), the more butter will be, which prevents the fruit from drying out.

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