Satsuma Tarts

Delicious, Easy to Make Satsuma Tarts

My roommate Aaron and I spent about 8 hours last Sunday baking. We made butter mochi, bread, started pate de fruits that never got finished and these tarts. 

The butter mochi was out of pure desire. The bread was because his start was finally ready. And these tarts were because the satsuma tree in our yard was filled with ripe satsumas that we had to do something with.

The pate de fruits were supposed to use up the satsumas too, but once we got onto hour 8 of baking, we were both exhausted. To be completed another day, we still have a huge bin full of satsumas that need to be used. 

Satsuma Tarts 1

Satsuma Tarts are small, round tarts with a thin layer of sweet orange marmalade and a dusting of icing sugar. They are typically made from puff pastry, but some recipes use short crust pastry instead.

The pastry is traditionally filled with ground almonds or hazelnuts, but some recipes also use ground pistachios or walnuts. The filling is usually orange marmalade, which can be made from either peel or juice.

The tart’s name comes from the Japanese word for ‘satsuma’ which means “orange”.

makes 1 9-inch tart, or 5 or 6 little tarts of varying size

Satsuma Tarts 2

Pate Sablee

  • 1 cup (226g) butter, softened
  • 3/4 cup (94g) powdered sugar
  • 2 cups (250g) AP flour
  • 1 tsp salt

Beat the butter and sugar until pale and fluffy in the bowl on a stand mixer. On low speed, slowly add in the flour and salt until just combined and crumbly. Shape into a disk and wrap in plastic. Chill for at least 30 minutes.

On a floured surface, roll out dough to 1/4-inch thick. Line your tart tin(s) and chill for 20 minutes. Preheat the oven to 350 degrees F while chilling. Line tart shell(s) with parchment paper and pie weights. Bake for 10-20 minutes until lightly golden. Time will depend on size. Let cool.  

Satsuma Tarts 4

Satsuma Filling

  • 1 cup (250ml) freshly-squeezed satsuma juice
  • zest of 4 satsumas
  • 3/4 cup (150g) sugar
  • 12 tbsp (170g) butter, cut into cubes
  • 4 eggs
  • 4 egg yolks

Oven 350 degrees F.

In a medium saucepan, add all of the ingredients. Heat over medium-low, constantly whisking, until the mixture thickens and holds its shape. (the constancy of pudding). Pour the warm filling through a fine-mesh strainer into a bowl. Pour into prepared tart shell(s). Bake for 5-6 minutes until the filling has just been set. Let cool.

Satsuma Tarts 3


  • 2 large (75g) egg whites
  • 3/4 cup (150g) sugar

Oven 200 degrees F.

Beat the egg whites in a stand mixer with the whisk attachment until stiff peaks form. While beating, slowly add in sugar. Once all of the sugar is added, continue beating until back to stiff peaks. Spoon into a pastry bag, fitted with a round tip.

Pipe out little kisses onto a parchment-lined baking sheet. Bake until the meringues have completely dried out and are easy to lift off the sheet, 30-40 minutes. Let cool, then place on top of the tart. Dust with powdered sugar if desired.

pate sablee @MarthaStewart

filling @DavidLebovitz

meringues @Bakerella

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