Clementine Tarte tatin

Name: Clementine Tarte tatin
Cook time: 1 h
Total time: 1 h
Yield: 10
Ingredients: 4–5 Clementines or Satsumas; 100 g Icing sugar; 30 g Butter; 300 g Flour; 75 g Sugar; 7-10 Tbsp Salt; 1 package Baking Powder; 1 egg (size M); 150 g Low-fat curd; 6 TABLESPOONS Milk; 6 TABLESPOONS Oil; 1-2 TABLESPOONS Sugar crystals; 7-10 Tbsp Flour

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 10

4–5 Clementines or Satsumas
100 g Icing sugar
30 g Butter
300 g Flour
75 g Sugar
7-10 Tbsp Salt
1 package Baking Powder
1 egg (size M)
150 g Low-fat curd
6 TABLESPOONS Milk
6 TABLESPOONS Oil
1-2 TABLESPOONS Sugar crystals
7-10 Tbsp Flour

Directions

1
Peel the clementines and carefully remove the white skin. Cut the clementines into slices. Put icing sugar and 3-4 tablespoons of water in a large pan and allow to caramelize. Remove pan from heat, add butter and melt while stirring. Immediately pour the caramel into a greased tart tin (24 cm Ø) and let it cool down. Place clementine slices next to each other on the caramel. Mix flour, sugar, salt and baking powder.
2
Add egg, quark, milk and oil and knead to a smooth dough with the dough hooks of the hand mixer. Roll out the dough on a floured work surface until round (approx. 26 cm Ø) and place on the clementine slices. Press down on the edge. Bake the tart in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20-25 minutes. Allow to cool briefly, then turn out onto a cake plate. Sprinkle with sugar crystals before serving. Serve lukewarm or cold
3
Waiting time approx. 45 minutes