Tarte Tatin with Citrus

Ingredients:

• 3 Meyer lemons
• 3 tangerines
• 2 blood oranges
• 2 Kara-Kara oranges
• 2 Navelin oranges
• 2 red grapefruits
• 1/4 cup granulated sugar
• 1/4 cup brown sugar
• 3 tablespoons unsalted butter
• 1 sheet frozen puff pastry, thawed
• 1 cup chilled heavy cream
• Half a vanilla bean, scrape out the seeds
• 1 tbsp powdered sugar

Preparation:

1. Preheat oven to 220°C.
2. Slice the lemons, tangerines, oranges, and grapefruit into 1-cm-thick rounds and cut the slices into equal-sized squares, each approximately 4 cm in size. You'll need 36 citrus squares for the tart. Group them by color and set aside.
3. In a small saucepan, combine granulated sugar, brown sugar, butter and 2 tablespoons water and place over medium heat.
4. Cook until the mixture begins to simmer and the sugar dissolves. Pour the mixture into a 22x32 cm baking dish and stir to coat the bottom. If necessary, use a pastry brush to distribute the syrup evenly.
5. Arrange the citrus fruits in a checkerboard pattern, alternating colors, on the bottom of the pan. Top with puff pastry. Bake until puffed and golden brown, 10–12 minutes.
6. Whip the heavy cream with vanilla seeds and powdered sugar in a metal bowl until stiff peaks form. Transfer the whipped cream to a piping bag fitted with a star tip.
7. Remove the tart from the oven. Invert it onto a work surface. Slice and arrange on plates. Serve garnished with whipped cream.