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Triple-Citrus Tart

Recipe photo courtesy of JASON FRANK ROTHENBERG

This tart blends textures and flavors: crunchy pastry crust, a cool creamy center, and bright citrus on top. Plus, the grapefruits and oranges are in season right now.

Source: Martha Stewart Living, January 2012
Total Time Prep Servings Yield


For the Pate Sucree

For the Pastry Cream

For the Assembly


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How would you rate this recipe?
  • lilymnelson
    28 JAN, 2013
    I just made this tart and I loved it, so did all of my guests. The pastry cream is thick off the stove, when you fold in the whipping cream it lightens, but not too much that it is runny. The flavor is delicious, especially with the tangy citrus. I plan to use this over and over again, changing the fruit to fit the season. Yum!
  • bholmberg
    3 FEB, 2012
    I meant reduce the cornstarch by half. I doubled the recipe too.
  • bholmberg
    3 FEB, 2012
    The first comment is correct. The pastry cream can be reduced by half, and i would try a different crust entirely! However this tart is beautiful with blood oranges.
  • lolalbee
    29 JAN, 2012
    I went through all the trouble of creating an account just to warn others away from this one. I don't think anyone ever actually kitchen tested it. I thought maybe the pastry cream (the 2tbsp of cornstarch & 2 egg yolks to a mere 1 cup of milk "thickens" to something that closely resembles a yellow roux or thick gravy) would be the worst part of it, but upon an actual taste, the pate sucree was even worse. I followed the recipe exactly, even down to the 1/4 vanilla bean & cake flour. Waste!

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