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This crumbly mandarin tart with fresh rosemary balances citrusy sweetness with herby notes, making an eye-catching and tasty treat that'll wow your guests every time.
I came up with this one at a retreat in Provence where rosemary and mandarins were everywhere. Now, it's a family go-to whenever winter rolls in.
Dreamy Ingredients
- Mandarin jam: go for a small-batch or homemade jar if you can, it really shines here
- All-purpose flour: brings that gentle, crumbly base that's super tender
- Vanilla extract: adds just a little cozy flavor on the side
- Salt: helps bring out the sweet and herby vibes
- White sugar: keeps things balanced so it's not too tart
- Unsalted butter: let it come to room temp so it'll blend easily and melt in your mouth later
- Fresh rosemary: chop it up fine for a big flavor punch—dried kind just doesn't cut it
Step-by-Step Directions
- Finishing Touch and Serving Up:
- Give it about 15 minutes to cool down, then pop it out from the pan, scatter some extra chopped rosemary if you want, and slice into 8
- Bake It Right:
- Put it in the oven and let it bake for exactly 35 minutes—watch for the top to just blush gold, but don't keep it in any longer or you'll lose that soft crumbly bite
- Top with Crumble Layer:
- Toss the rest of your dough over the jam. Let some jam peek through here and there—that's a total win for looks and taste
- Slather the Jam:
- Spoon a good layer of mandarin jam over your base so you get bright flavor in every bite
- Form the Base:
- Grab about two-thirds of your dough, break it up over the pan, and gently press it out with flour-dusted fingers till even
- Mix in the Dry Ingredients:
- Add your salt and vanilla, then slowly stir in the flour till the dough just comes together—don't overwork it or you'll lose the lovely crumb
- Start the Dough:
- Beat together butter, sugar, and chopped rosemary till it's light and fluffy, around 5 minutes. This will be the base of your tart
- Get Your Oven and Pan Ready:
- Switch your oven to 180°C and line up a 23 cm tart pan—one with a loose bottom works best for getting it out easily
This tart is all about fresh rosemary. I always head to my backyard to grab a few sprigs before starting. The hit of fresh flavor makes a huge difference and really takes this dessert up a notch.
Keeping It Fresh
If you want your mandarin rosemary tart to stay at its best, just keep it in a cake dome or an airtight container on the counter for up to three days. Don't chill it in the fridge—the crust will get too hard and lose that melt-in-your-mouth feel. Wanna prep ahead? The raw dough freezes well. Just thaw it in the fridge the day before you bake.
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Seasonal Twists
You can totally change this up for the seasons. Summer? Swap in peach jam and use lemon thyme instead of rosemary. If it's fall, try fig jam and just a touch of lavender. Deep winter calls for blood orange jam with rosemary if you want an even bolder taste. Play with whatever fruit's in season and you'll get a new version to enjoy all year long.
Pairings and Serving Ideas
Serve this one a little warm, maybe with a scoop of mascarpone mixed with rosemary honey if you have it around. Want to get fancy? Drizzle over some citrus caramel and top with a few candied mandarin peels. This pairs really nicely with a sweet wine like Muscat de Beaumes de Venise, or you can go with Earl Grey since the citrus notes totally vibe together.
Background and Story
This dessert comes from the Mediterranean tradition of mixing citrus and herbs. Bakers in Provence have always used fresh mandarins and wild rosemary growing on sunny hillsides. This version has an extra-crumbly base and a modern look, but still keeps the best classic sunshine-filled flavors.
Frequently Asked Questions
- → What kind of rosemary works best?
Choose finely chopped, fresh rosemary for a balanced flavor. Steer clear of dried rosemary, as it could affect the texture and taste.
- → Can I swap the tangerine marmalade?
Yes, you can switch it with other citrus marmalades like orange or lemon for a fresh twist.
- → How can I get the perfect crust?
Avoid overworking the dough once the flour is added to keep it crumbly. Use room temperature butter for easier mixing.
- → Can this tart be made ahead of time?
Absolutely. Store it in an airtight container for up to two days at room temperature.
- → What’s the best way to enjoy it?
Serve it slightly warm or at room temperature. Pair it with whipped cream or vanilla ice cream for added indulgence.