| Prep: 20 mins | Cook: 25 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 300 | 20g | 12g | 28g |
| sugars | fibre | protein | salt |
| 15g | 1g | 3g | 0.2g |
There’s something inherently magical about the first bite of a fresh Ugli Fruit Tart. Perhaps it’s the unexpected blend of texture and flavor, a symphony of tart and sweet that dances across your palate. Or maybe it’s the simple joy of transforming an often overlooked fruit into a show-stopping dessert. This tart is a celebration of everything I love about both baking and my culinary heritage: the rich, earthy tones of Creole cuisine harmoniously blended with the refined elegance of classic French pastry techniques. But what truly stands out is how this dessert balances indulgence with a touch of healthfulness.
A Hidden Gem: The Ugli Fruit
Ugli fruit, which is essentially a Jamaican tangelo, is a citrus hybrid that’s not only flavorful but also packed with health benefits. Rich in vitamin C, this fruit boosts your immune system, supports healthy skin, and can even improve cardiovascular health. When baked into a tart with honey and a hint of lemon juice, the Ugli fruit’s natural sweetness and tartness shine through beautifully, creating a dessert that’s as delightful to the senses as it is nourishing for the body.
The crust itself—crafted from cold, cubed unsalted butter, flour, sugar, and just a pinch of salt—is tender and flaky, the perfect cradle for the vibrant filling. Each bite offers a satisfying crunch before giving way to the lush, citrusy interior. It’s a testament to how simple ingredients can be elevated through thoughtful preparation and a little bit of love.
Desserts with a Twist
If you’re a fan of classic citrus desserts like lemon bars or key lime pie, this Ugli Fruit Tart will feel both familiar and refreshingly novel. It pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream, transforming it from a refined afternoon treat into a decadent after-dinner delight. For an alternative twist, you might consider poring over other tart recipes that feature unique fruits—like my personal favorites, raspberry-lemon tart and blood orange tart—each offering its own distinctive charm.
In the grand tapestry of desserts, the Ugli Fruit Tart stands out not only for its flavor but for its wholesome qualities. The use of fresh, unprocessed ingredients means you’re not only indulging in a treat but also doing something kind for your body. This balance is at the heart of why I adore this recipe so much. It’s a little slice of my culinary world, where tradition meets innovation, and where every bite tells a story worth savoring.
What You’ll Need
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 2-3 tablespoons cold water
- 3 Ugli fruits (Jamaican tangelos), peeled, segmented, and chopped
- 1/4 cup honey
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 2 tablespoons cornstarch
- Optional: Whipped cream or vanilla ice cream for serving
Method
Step One: Prepare the Tart Crust
1. Preheat your oven to 375°F (190°C).
2. In a mixing bowl, combine 1 cup all-purpose flour, 1/4 cup granulated sugar, and 1/4 teaspoon salt.
3. Add 1/2 cup cold, cubed unsalted butter to the dry ingredients. Using a pastry blender or your fingers, cut in the butter until the mixture resembles coarse crumbs.
4. Gradually add 2-3 tablespoons of cold water, one tablespoon at a time, until the dough begins to come together.
5. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Step Two: Prepare the Filling
1. Peel, segment, and chop 3 Ugli fruits.
2. In a mixing bowl, combine the chopped Ugli fruits, 1/4 cup honey, 1 tablespoon lemon juice, and 1 teaspoon vanilla extract.
3. Sprinkle 2 tablespoons cornstarch over the fruit mixture and gently toss to combine.
Step Three: Assemble and Bake
1. Roll out the chilled dough on a lightly floured surface to fit your tart pan.
2. Carefully transfer the rolled dough to the tart pan, pressing it into the edges and trimming any excess dough.
3. Pour the fruit filling into the prepared tart crust, spreading it out evenly.
4. Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and the filling is bubbly.
Step Four: Serve
1. Allow the tart to cool slightly before slicing.
2. Serve with whipped cream or vanilla ice cream, if desired.
