Friday night, around 1:00 am, I got home from three plus weeks away. Saturday morning, I bounced out of bed excited to hit the farmers market. It was April. It was 70 degrees when I left Boulder the day before. Surely there would be delicious things to buy.
I came home with my tail between my legs. It was April. It was Connecticut. Not only had spring decidedly not sprung, but we were scraping the bottom of the winter root vegetable barrel. Noah and I headed to Trader Joe’s in defeat. I bought a bag of clementines just to confirm that it was basically still winter and a bouquet of flowers to cheer myself up.
Luckily, if you too are suffering from the what-season-is-it-again blues, I have a solution. This is the tart to get you from winter to spring (and possibly back again since that is the kind of yo-yo weather we seem to be in for this week).
It’s based on these yogurt tarts from 101 cookbooks. I had originally only planned to sub-out the whole wheat pastry flour for spelt, but then I got out the ginger that had been sitting in our refrigerator since before I left town, and the number of different kinds of mold growing on it was frightening. I rebooted with my bag of clementines, zesting them into the yogurt filing and then slicing and candying them for a good 45 minutes while the tart baked.
In the end you will get a orange-sesame yogurt tart that is light enough for spring but doesn’t require you to live somewhere where there are actual spring ingredients available for purchase. Enjoy!
Orange-Sesame Yogurt Tart with Spelt Crust: (Adapted from 101 Cookbooks.)
– 9 inch pastry pan
For the crust:
– 1 cup spelt flour
– 1/3 cup rolled oats
– 1/3 cup butter
– 2 tablespoons maple syrup
– 1 tablespoon sugar
– 1/2 teaspoon toasted sesame oil
For the filling:
– 1 cup plain Greek yogurt
– 1/4 cup maple syrup
– Zest of 2 clementines
– 2 large eggs lightly beaten
For the topping:
– 1 cup water
– 2 cups sugar
– 4 clementines (probably not the ones you zested as the peel is delicious candied)
* Preheat the oven to 350 degrees.
* Make the crust: In a sauce pan, melt butter over low heat. Stir in maple syrup, sugar, and sesame oil. Then stir in oats and flour. Cook for a minute or two, stirring. Remove from heat and pour dough into a tart dish or pie pan. It will be hot so cover dough with a piece of parchment paper the size of your pan and then working through the parchment paper pat dough so that it lines bottom and runs up sides of pan. (Note: I found my dough to be somewhat oily so after I had it lining the pan the way I wanted I used a paper towel to blot up a bit of the oil.)
* Place pie pan in freezer to cool crust.
* Meanwhile, clean your clementines and slice them horizontally into rounds.
* Bring water and sugar to a boil stirring occasionally. When sugar is dissolved add clementine slices and reduce heat, but allow to continue to boil gently. You can cook these for a long time. I cooked mine for about 45 minutes. When they are finished you want the slices to still have their shape, but the peel to be chewable, cutable, and sweet.
* For filling: Whisk together yogurt and maple syrup. In a separate bowl beat eggs and then stir beaten eggs into yogurt-maple syrup mixture. Stir in clementine zest.
* When completely cool, remove tart crust from freezer. Pour yogurt filling into crust. Bake in oven for 25- 35 minutes. When done, filling should be solid and no longer wiggly.
* Remove tart from oven and allow to cool for about 10 minutes.
* Arrange clementine slices on top and then drizzle some of the syrup the clementines have been cooking in over the top of the tart.
* Refrigerate and serve cold.
A few more notes: I think this tart has gotten better and better as the days have gone on. Also, you will have left over syrup from cooking the clementines. Save it. Mix it with seltzer (and maybe some vodka or gin).