The City Magazine Since 1975

Candied Heirloom Tomato Tart

August 2018
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For the sweet tart shell:
6 oz. unsalted butter, softened
1¼ cups powdered sugar
1 egg
5 egg yolks
3¼ cups all-purpose flour
¼ tsp. kosher salt
4 (3-inch) fluted tart pans

For the goat cheese filling:
8 oz. cream cheese, softened
6 oz. goat cheese, softened
6 oz. sour cream
¼ cup granulated sugar
2 eggs
¼ tsp. vanilla extract
1 tsp. lemon zest

For the candied heirloom tomatoes:
8 oz. heirloom cherry tomatoes
2 cups granulated sugar
1½ cups water
Wash and slice the tomatoes into ¼-inch thick rounds.


Cream the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. Add the egg and egg yolks slowly, scraping the bowl down half way through to prevent lumps. Add the flour and salt and mix just until combined, being careful not to over-mix the dough. Divide the soft dough into four disks and wrap them with plastic wrap. Refrigerate for four hours or overnight. Roll each disk of chilled dough into a four-inch circle approximately ¼-inch thick and press each into the tart pans. Refrigerate for two hours.

Preheat the oven to 350°F.

Place the tart shells on a rimmed baking sheet, prick the bottoms with a fork to prevent the crust from bubbling up and bake them for eight to 10 minutes, or until they are golden brown around the edges.

Tightly wrapped, any extra tart dough can be frozen for up to one month.

Preheat oven to 325°F.

Cream the cream and goat cheeses in the bowl of a stand mixer fitted with the paddle attachment. Add the sour cream and sugar and mix until smooth. Add the eggs one at a time, then add the vanilla and lemon zest. Fill the baked tart shells three quarters full and bake them for 10 to 12 minutes or until the filling is set and starting to rise in the middle. Allow the tarts to cool completely before refrigerating. Covered, any remaining goat cheese filling can be refrigerated for up to one week.

Line three rimmed baking sheets with parchment paper and spray it lightly wit nonstick baking spray. Combine the sugar and water in a 10-inch sauté pan or skillet, stirring to dissolve the sugar. Heat the sugar mixture over medium-high heat until it comes to a boil. Allow it to boil without stirring for two minutes. The mixture will start to thicken. Turn off the heat. Working in batches and using tongs, place tomato slices in the mixture. They should not touch. Flip the slices once to coat them completely and transfer them to the prepared baking sheets. It is important to move quickly so the tomatoes do not cook too long and fall apart. Repeat until you have candied all the slices. As soon as the tomatoes have cooled, place them in a flat layer over each chilled tart shells and serve. The tomatoes cannot be candied ahead of time.