Citrus Tart Recipe--Lemon & Mandarin--With A Coriander Crust

Weekend Baking: Citrus Tart Recipe With Coriander Crust

January 14, 2024 at 8:52 am · Filed under Cookies-Cake-Pastry, Recipes, The Nibble

We love lemon tarts or citrus tarts of any kind. So we were excited to try this citrus tart with a buttery crust flavored with coriander (photo #1).

It’s a spin we’d never have thought of: ground coriander mixed into the dough.

The flavor of coriander (photo #2) is sweet and a bit citrusy. It is used in both savory and sweet recipes:

In savory marinades, masalas (blends of Indian spices, including curries), and roasted vegetables.

In sweets like cookies and cakes.

The tart was a hit, and has us wondering about what herb to mix in next time (we’re thinking basil).

This recipe also adds a new dimension to the classic lemon tart by combining both lemon and mandarin juices.

If you bake the tart and like the result as much as we do, the next time you can try any combination of citrus: grapefruit, lemon, lime, mandarin, orange, yuzu.

Thanks to the folks at The Fresh Market for sharing their recipe with us, below.

The recipe follows, but first:

> The different types of citrus.

> The difference between mandarins and oranges.

> The different types of lemons.

> The history of lemons.

> The history of mandarins.

> The difference between pies and tarts.

RECIPE: CITRUS TART WITH CORIANDER CRUST

It’s easy to decorate the top to add beauty to its plain surface. Photos #3 and #4 give you an idea of how lovely this can be.

Another interesting note:

The lemon and grapefruit tart in those photos is made with only the peels of the fruits, which are infused into the cream for the custard. Here’s the recipe.

Ingredients For The Crust

12 tablespoons salted butter, at room temperature

¼ cup + ⅛ cup confectioners sugar

¼ cup + ⅛ cup granulated sugar

1½ cups all-purpose flour

3 teaspoons ground coriander

For The Filling

4 eggs

5 egg yolks

1½ cups freshly squeezed juice (from about 1½ large lemons and 1-4 mandarins, depending on variety and size), plus 3 teaspoons zest

¾ cup granulated sugar

6 tablespoons salted butter

Optional Garnish

Sliced Cara Cara and/or blood oranges, kumquats, berries, mint leaves, whipped cream

Pomegranate arils

Preparation

1. PREPARE the crust: In a stand mixer fitted with a paddle attachment, mix butter and sugars together, scraping the bottom and sides of the bowl, until incorporated, about 2 minutes.

Add the flour and coriander and beat just until the mixture becomes moist and starts to come together (it will still be a bit crumbly).

2. TRANSFER the dough into a 10-inch fluted tart pan with a removable bottom.

Press the dough up along the sides and on the bottom of the pan, making sure the sides have a thicker amount of dough than the bottom. This is so the edges of the crust will be less prone to over-baking.

3. CHILL in the refrigerator for at least 30 minutes. Meanwhile…

4. PREHEAT the oven to 375°F. Remove the tart shell from the fridge and prick it all over with a fork.

Place the tart pan atop a sheet pan or cookie sheet. Cover the dough completely with a large sheet of foil, pressing down on the bottom and along the sides.

5. FILL the bottom of the tart pan with pie weights or uncooked beans that cover the bottom and are heavy enough to weight down the dough. Bake for 15 minutes.

While the crust bakes, make the filling.

6. ADD the first four ingredients to a medium saucepan and whisk constantly over medium heat until mixture becomes thick (just enough to coat the back of a spoon, but not as thick as pudding), about 10 minutes.

7. REMOVE from the heat and gradually stir in the butter, 1 tablespoon at a time. Set aside. When crust is finished baking…

8. CAREFULLY remove the foil and pie weights and return the crust to the oven for 10 minutes more.

9. REMOVE the crust and pour the filling into the crust, smoothing the top with an offset spatula or knife. Return the crust to the oven for another 10 minutes.

10. REMOVE the tart from the oven, and let cool completely. Then carefully unmold the tart from the pan by placing a hand on the bottom and slowly lifting the bottom up and out of the ring.

11. PLACE the tart on a serving plate and transfer it to refrigerator to chill for two hours. Garnish as desired and serve.

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Ground coriander seed on a spoon
[2] The coriander plant is a member of the parsley family, native to Southern Europe and the Mediterranean region. The seeds are ground into coriander, the spice. The herb cilantro is the leaf of the plant. The two flavors are vastly different from each other (photo © Savory Spice Shop).

A citrus tart made with citrus peel (lemon and grapefruit)
[3] This recipe, from Bakers Table, uses lemon and grapefruit zest—no juice. If you want to candy or crystallize the fruit, see the footnote* (photos #3 and #4 © Bakers Table).

Slices of citrus tart, topped with slices of cara cara oranges.
[4] As you cut the cake, you can remove a piece of fruit garnish to top the slices.

Lemon tart garnished with strawberries, blueberries, and mint leaves
[5] It’s easy to top the tart with berries and mint leaves. Here’s the recipe (photo © Chelsea’s Messy Apron).

Lemon tart topped with meringue, like a lemon meringue pie
[6] Or, give the tart the lemon meringue pie treatment. You can top the whole tart with meringue, or just pipe some dollops. Here’s the recipe (photo © Great British Chefs).