Winter is citrus season in the Western Cape and it is the ideal time to use the lovely sweet and sour flavour combinations in the kitchen. This original recipe for the Citron Tart in our Cape Winelands Cuisine Cookbook used cake flour or eggs as thickening agents, but we have adapted it for today’s modern cook by using only egg yolks.

Citron tart recipe

Serves 8

Ingredients

2¼ cups (560 ml) sugar

½ cup (125 ml) water

1 Tbsp (15 ml) butter

½ cup (125 ml) ground almonds

½ cup (125 ml) fine biscuit crumbs

2 eggs plus 2 egg yolks

2 cups (500 ml) citron preserve, chopped

Clementine preserve and pouring cream, for serving

 

Serve at room temperature with clementine preserve and pouring cream.