Now is the best time to find a variety of citrus in stores – more unusual types than are typically available during the rest of the year. Try blood oranges, tart pomelos and several varieties of tangerines, all offering superfruit vitamin benefits that help us stay healthy this time of year.
This citrus tart is a wonderful way to enjoy the combination of tart and sweet. And it’s easy to make – using pre-made puff pastry is the secret. You can use any citrus for this dish, so it’s the perfect opportunity to try something new!
- 1 puff pastry sheet
- 1/2 cup plain yogurt
- 6 oz cream cheese, softened
- 1 Tablespoon citrus zest (lemon or orange)
- 1 Tablespoon honey
- 1 teaspoon vanilla extract
- 6 citrus fruits (oranges or a mix)
- 1/2 cup raspberries for garnish
- Sprig of fresh thyme (optional)
- Preheat oven to 425°
- If the puff pastry was frozen, thaw for about 30 minutes before unfolding the sheet (it should still be cool).
- On a lightly-floured surface, gently roll out pastry to an even 1/4 thickness.
- With a sharp knife, score the edges 1 inch around – this will help the border to rise when baked and create a raised edge for the filling in the middle.
- Bake on a parchment-lined baking sheet on the center rack for 10-15 minutes, just until you see it puff up and just start to brown. Let cool.
- Whip cream cheese, yogurt and citrus zest together until smooth and peaks form. Add vanilla and honey.
- Spread yogurt mixture over the baked pastry.
- Peel and slice citrus, then place slices over the yogurt filling. Garnish with raspberries.
- Add more honey and fresh thyme to serve.