Developed by talented Chef Atalie Burton for The MadOx House in historic Jefferson City, Tennessee, this recipe featured fresh, seedless Grove Navels from Hale Groves and was a hit with locals and tourists alike! Combining creamy decadence with a refreshing, light citrus-y flavor, this delightful tart was a perfect foil for the elevated pub fare and selection of ales at the Tennessee watering hole. Garnishing it with mint leaves adds to the sense of southern hospitality! Chef Burton has made this tart using both Grove Navels and Hale Honeybells, but, depending on what’s in season, Cara Cara Navels, Temple Oranges…
