Clementine tart recipe by the Pastry Chef and Baker Alex Croquet

Clementine tart recipe by the Pastry Chef and Baker Alex Croquet


  • 250g of type 45 floor
  • 50g of farm butter
  • 125g of water
  • 10g of salt 
  • 10 clementines
  • 50g of brown sugar
  • 30g of melted butter


1. First day, mix the flour with the butter, then add the water and salt. After obtaining a homogeneous paste, a regular rectangle is cut out and placed in the chiller at 5 degrees wrapped in a cling film for 24 hours. At the same time, you prepare what is called "the Marie butter". To do this, 400 grams of butter are mixed with 125 grams of flour, then a rectangle is shaped which is also placed in the chiller wrapped in cling film for 24 hours. 

2. Second day, you incorporate the "Marie butter" into the paste by making folds and taking care to leave the butter on the surface. This is the basis of the puff pastry. Keep aside for another 24 hours in the fridge.

3. The third day. You spread and roll out the puff pastry ball with a rolling pin as quickly as possible in 7 directions until a 16 cm diameter circle is obtained. The border is sculpted with your fingers. Then, cut the clementines in 2, keeping the skin on. Then cut them finely. Remove the seeds. The slices must be superimposed in harmonious layers, like a rosette. Then sprinkle with the 50g of brown sugar and cover with the 30g of melted butter. Bake everything at 200 degrees between 45 and 60 minutes.

Bon appetit !

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