Delightful Satsuma Tart Recipe

Delightful Satsuma Tart Recipe

There’s something magical about the tangy sweetness of satsuma that instantly brightens up any dish, and these satsuma tarts are no exception. 

With a buttery pate sablee crust, a luscious satsuma filling, and delicate meringues adorning the top, these tarts are a celebration of vibrant flavors and textures. 

Whether you’re looking to impress guests at a dinner party or simply craving a taste of sunshine on a dreary day, these satsuma tarts are sure to bring a smile to your face.

Exploring the Recipe: Satsuma Tarts

Satsuma Tart Recipe

As you embark on the journey of creating these satsuma tarts, prepare to be enchanted by the simplicity and elegance of each component. 

The pate sablee crust, with its tender crumb and buttery richness, serves as the perfect vessel for the bright and citrusy satsuma filling. 

Made with freshly squeezed satsuma juice and fragrant zest, the filling strikes a delightful balance between sweet and tart, enveloping your taste buds in a symphony of flavors. 

Finally, the airy meringues add a touch of whimsy and elegance, providing the perfect finishing touch to these exquisite tarts.

Prep Time:

With a total prep time of approximately 60 minutes, these satsuma tarts are well within reach for even the busiest of home cooks. 

From mixing and chilling the pate sablee dough to preparing the satsuma filling and piping out the meringues, each step is straightforward and rewarding.

Cook Time: 

Allow for about 30 minutes of active cooking time, as you bake the tart shells, prepare the satsuma filling, and bake the meringues to perfection. 

With a little patience and attention to detail, you’ll soon be rewarded with tarts that are as beautiful to behold as they are delicious to devour.

Yield: 

This recipe yields either one 9-inch tart or 5 to 6 individual tarts, depending on your preference. 

Whether you opt for a single large tart to share or individual portions for a more intimate gathering, each bite promises to transport you to a sunny citrus grove with its bright and refreshing flavor profile.

Now, let’s dive into the delightful details of crafting these irresistible satsuma tarts.

Ingredients:

Pate Sablee:

  • 1 cup (226g) butter, softened
  • 3/4 cup (94g) powdered sugar
  • 2 cups (250g) all-purpose flour
  • 1 tsp salt

Satsuma Filling:

  • 1 cup (250ml) freshly squeezed satsuma juice
  • Zest of 4 satsumas
  • 3/4 cup (150g) sugar
  • 12 tbsp (170g) butter, cut into cubes
  • 4 eggs
  • 4 egg yolks

Meringues:

  • 2 large (75g) egg whites
  • 3/4 cup (150g) sugar

Instructions:

1. Prepare the Pate Sablee: 

In the bowl of a stand mixer, beat together the softened butter and powdered sugar until pale and fluffy. 

Gradually add the flour and salt on low speed until just combined and crumbly. Shape the dough into a disk, wrap it in plastic, and chill in the refrigerator for at least 30 minutes. 

Roll out the chilled dough on a floured surface to 1/4-inch thickness, then line your tart tin(s) and chill for an additional 20 minutes. 

Preheat the oven to 350°F (175°C) during this time. Blind bake the tart shell(s) for 10-20 minutes, until lightly golden. Let cool.

2. Prepare the Satsuma Filling: 

In a medium saucepan, combine the satsuma juice, satsuma zest, sugar, butter, eggs, and egg yolks. 

Heat the mixture over medium-low heat, whisking constantly, until it thickens to the consistency of pudding. 

Strain the warm filling through a fine mesh strainer into a bowl, then pour it into the prepared tart shell(s). Bake for 5-6 minutes, until the filling has just set. Let cool.

3. Prepare the Meringues: 

Preheat the oven to 200°F (95°C). In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites until stiff peaks form. 

Gradually add the sugar while continuing to beat until glossy and stiff. Transfer the meringue mixture to a pastry bag fitted with a round tip, then pipe out small meringue kisses onto a parchment-lined baking sheet. 

Bake for 30-40 minutes, until the meringues have dried out and can be easily lifted off the sheet. Let cool, then place on top of the cooled tart. Dust with powdered sugar if desired.

Frequently Asked Questions

1. What are Satsuma tarts?

Satsuma tarts are small pastries that feature the bright, sweet flavor of Satsuma oranges. They often include a pastry crust, a citrus-infused filling, and sometimes a glaze or topping.

2. What makes Satsumas ideal for tarts?

Satsumas are known for their sweet, juicy flavor and easy-to-peel skin, making them an excellent choice for adding a fresh citrus taste to desserts like tarts.

3. Can I use other citrus fruits instead of Satsumas?

Yes, tangerines, tangelos, or even oranges can be substituted if Satsumas are not available. The taste will be slightly different but still delicious.

4. What’s unique about the crust in the Louisiana Kitchen & Culture recipe?

The crust in this recipe is made from ground Brazil nuts, adding a nutty flavor and unique texture that complements the citrus filling.

5. Is it necessary to use orange liqueur in the filling?

While orange liqueur like Cointreau enhances the citrus flavor, you can omit it or use a non-alcoholic substitute such as orange extract for a similar effect.

6. How do I achieve a smooth filling for my tart?

Whisking the filling constantly while heating and straining after cooking helps achieve a smooth, creamy consistency.

7. What is the purpose of the glaze in the Tour Louisiana recipe?

The glaze, made from Satsuma juice and cornstarch, adds a shiny finish and an extra burst of citrus flavor to the tarts.

8. Can these tarts be made in advance?

Yes, you can prepare the crust and filling ahead of time. Assemble and add the glaze or topping closer to serving time to keep the crust from becoming soggy.

9. How do I store Satsuma tarts?

Store them in an airtight container in the refrigerator to maintain freshness. They’re best enjoyed within a couple of days.

10. Can I freeze Satsuma tarts?

It’s possible to freeze the baked tart shells and even the filling, but it’s best to add fresh topping after thawing for the best texture and taste.

Enjoy your Satsuma Tarts

With their delicate balance of flavors and textures, these satsuma tarts are a true delight to behold and savor. 

Whether enjoyed as a dessert or a sweet indulgence any time of day, they are sure to brighten your mood and tantalize your taste buds with each heavenly bite.

@MarthaStewart, @DavidLebovitz, @Bakerella

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