Clementine Caramel Tarts w/ Cream Cheese Icing

By on June 27, 2017 in Recipes with Citrus


Clementine Caramel Tarts w/ Cream Cheese Icing

Bursting with rich caramel and fresh citrus flavor, these easy tarts are made with refrigerator pie crust so you don’t have to fuss with making pastry.

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes (+ 30 minutes cooling time)
Makes: 8 tarts



5 Good 4 U Clementines, divided
1/2 cup granulated sugar
1/4 cup whipping cream
2 tsp unsalted butter, cubed
1/4 tsp salt
1 egg
1 pkg (14 oz) refrigerated rolled pie crusts
3 tbsp cream cheese, at room temperature



  1. Zest 1 clementine to make 1 tsp zest; squeeze clementine to make 2 tbsp strained juice. Segment remaining clementines. Reserve zest, juice and segments separately; set aside.
  2. Add sugar to heavy-bottom saucepan; set over medium heat. Pour in reserved clementine juice and 2 tbsp water; cook, without stirring, for 10 to 12 minutes or until golden brown, swirling pan gently if sugar is browning unevenly.
  3. Carefully add cream, butter and salt; cook for 2 minutes. Remove from heat and scrape into heatproof bowl. Let cool completely. Combine caramel with reserved clementine segments.
  4. Preheat oven to 400°F. Beat egg with 1 tbsp water; set aside. On work surface, cut out six 3- x 4-inch rectangles from each piece of pastry, rerolling scraps to make a total of 16 rectangles.
  5. Place heaping tablespoonful of clementine-caramel mixture in center of each rectangle. Brush outer edge with egg wash; cap with remaining pastry rectangles. Crimp edges with fork to seal pastry.
  6. Brush tops with egg wash; cut two small vents in center of each tart. Bake for 18 to 20 minutes or until golden brown. Let cool slightly.
  7. Meanwhile, beat together cream cheese and reserved clementine zest. Using small piping bag, pipe cream cheese onto tarts in crisscross pattern.



  • To segment clementines: Cut away the top and bottom from clementines; place clementines on a cutting board. Using a small sharp knife, cut around the curve of the clementine, removing peel and membrane, exposing the flesh. While holding over a small bowl, make cuts on each side of segments to release.
  • Warm up any leftover caramel and serve as a dip with orange or clementine segments if desired.
  • Substitute navel oranges for clementines if desired.