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This buttery tangerine tart with a hit of fresh rosemary brings bright citrus flavors together with herbal vibes for a sweet treat that's always a showstopper.
I came up with this idea hanging out in Provence, where tangerines and rosemary were practically everywhere. It’s now our winter tradition at home, kicked off by that first chilly breeze.
Lush Ingredients
- Tangerine jam: try to pick up a craft version if you can, but any solid one works
- All-purpose flour: makes the bottom layer crumbly and easy to slice
- Vanilla extract: just a dash for a touch of cozy flavor depth
- Butter, unsalted: leave it out to soften, so your crust turns out light and melty
- Fresh rosemary: chop it up tiny—don't use dried, it doesn't pop the same way
- White sugar: knocks down any bitterness from tangerine to balance it
- Salt: wakes up all the flavors and keeps it from tasting too sweet
Simple Step-by-Step
- Get the tart shell ready:
- Take about two-thirds of the dough, pinch off little bits and press them into the pan, then finish smoothing out with floured fingertips all over the bottom
- Finishing touches and slicing:
- Wait 15 minutes for it to cool, slide it out gently, scatter some chopped rosemary, and slice into eight
- Bake to gold:
- Bake exactly 35 minutes, just until things start going golden on top, stop there so your shortbread keeps its crumble
- Pile on the jam:
- Spoon the tangerine jam right over the pressed dough in a thick, generous layer to bring that brightness
- Whip up the dough:
- Mix butter, sugar, and rosemary till it's fluffy and blended—about five minutes with a regular spoon or mixer
- Add in the dry mix:
- Toss in salt and vanilla, then slowly sprinkle in your flour, mixing till it's just coming together—don't knead, keep it crumbly
- Top with crumble:
- Take the rest of your dough and break it up, dropping pieces over the jam so the bright orange shows in spots for a homey look
- Fire up the oven and grab your pan:
- Heat to 180°C and pick out a 23-centimeter tart pan—removable bottom helps pop it out later
Here's the trick—go for the freshest rosemary you can find. I always snip some straight from the garden right before I start. Trust me, the taste seriously changes the whole vibe and makes every bite unforgettable.
Keeping It Fresh
If you want this tangerine and rosemary tart to stay soft and awesome, keep it under a cake dome or pop it in a container with a lid right on the counter for up to three days. Don’t put it in the fridge—it’ll just make the crust hard and bland. Want to get ahead? You can freeze the raw dough, then thaw it overnight in the fridge before baking.
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Fun Seasonal Twists
This tart is totally ready for makeovers all year. For summer, switch in white peach jam and go for lemon thyme. When fall hits, swap for fig jam and sprinkle a little lavender. In winter, blood orange jam and rosemary take over for an even bolder hit. Just use whatever fruit is good right now and keep mixing it up.
Pairings & Serving
Want to level up? Serve a warm slice with a generous scoop of mascarpone swirled with a touch of rosemary honey. If you're feeling fancy, pour over citrus caramel and toss on a few candied tangerine peels. This pairs with a sweet muscat—like the kind from Beaumes de Venise—or even Earl Grey tea, since that citrusy taste matches right in.
Roots & Backstory
This one takes cues from classic desserts in Provence, where bakers love to pair zingy citrus with fragrant herbs. Mandarins and rosemary grow everywhere there, so it makes sense! This version brings a more crumbly, newer style to the table, but you still get all those bright, old-school Mediterranean flavors in every bite.
Frequently Asked Questions
- → What type of rosemary should I pick?
Go for finely chopped fresh rosemary to keep the flavor balanced and delicate. Skip dried rosemary as it may affect the texture and taste.
- → Can I switch the tangerine marmalade?
Absolutely! Swap it with another citrus marmalade, like orange or lemon, to change up the flavors.
- → What's the secret to the perfect buttery crust?
Don't overmix the dough once you've added the flour. Use room-temperature butter to make mixing easier.
- → Can I make the tart ahead of time?
Yes, you can prep this tart in advance. Store it in an airtight container at room temperature for 1-2 days.
- → How should I serve it for the best experience?
Serve this tart slightly warm or at room temp. A dollop of whipped cream or a scoop of vanilla ice cream works wonderfully alongside it.