|Nutrition Facts (per serving)|
|Servings: 8 to 10|
|Amount per serving|
|% Daily Value*|
|Total Fat 21g||27%|
|Saturated Fat 12g||62%|
|Total Carbohydrate 30g||11%|
|Dietary Fiber 1g||2%|
|Total Sugars 18g|
|Vitamin C 9mg||47%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This easy orange tart recipe is a sweet twist on the classic citrus tart sold in pastry shops everywhere. A little less sharp and a lot sweeter than the lemon version, this tart uses orange juice and zest for a refreshingly different taste.
Plan ahead as you will need chill time for the pastry crust; and also for the finished tart, if you prefer it cold, rather than at room temperature.
A small dollop of Chantilly cream served with the dessert makes the ideal treat. You can also garnish it with orange slices, mint leaves, or mixed berries for added flair.
For the Pastry:
1 1/4 cups all-purpose flour
2 tablespoons granulated sugar
1/2 teaspoon salt
3 1/2 ounces (7 tablespoons) unsalted butter, cold
3 tablespoons cold water
For the Orange Filling:
4 ounces (8 tablespoons) unsalted butter
1/4 cup sour cream, or crème fraiche
2 large eggs
3 large egg yolks
2/3 cup granulated sugar
2/3 cup freshly squeezed orange juice
4 teaspoons orange zest
Make the Pastry
Gather the ingredients.
In a small bowl, mix the flour, sugar, and salt.
Using a pastry cutter, large-tined fork, or a food processor on pulse setting, cut the chilled butter into the flour until it resembles coarse sand with a few pea-sized pieces of butter still visible.
Sprinkle the cold water onto the mixture and toss a few times gently, just until it forms a ball that holds together.
Separate the dough into two balls, flatten slightly into thick disk shapes, wrap in plastic wrap, and chill for several hours before working with it.
Preheat an oven to 375 F. Roll and trim the dough to make a circle large enough to fit a 10-inch fluted tart pan. Fit the circle into the bottom and up the sides of the pan.
Line the dough with pie weights or dried beans and bake it for 15 minutes.
Remove the pie weights and bake the shell for an additional 5 minutes. Set aside the pastry shell, still in the tart pan, to cool.
Make the Orange Filling
Gather the ingredients.
In a double boiler or a medium-size saucepan set a large pan of simmering water, stir together 8 tablespoons butter and the crème fraiche. Once this mixture is thoroughly combined, set it aside.
In a separate pan set over the double boiler, whisk together the eggs, egg yolks, and sugar.
Stir the orange juice into the mixture and cook, constantly stirring for 3 minutes.
Add the orange zest and butter-crème fraiche mixture to the eggs and cook, constantly stirring for 3 minutes.
Pour the orange filling into the prepared pastry and bake it for 25 to 30 minutes until it turns golden brown and the filling is set.
Allow the tart to cool in the pan on a wire rack for 15 minutes.
Serve at room temperature, or chill in the refrigerator before serving.
- Make the pastry dough ahead of time. Refrigerate it for up to 24 hours before baking, when ready, follow the directions above to bake it.
- This tart should be kept in the fridge and will last for 3 to 4 days. Cover it tightly with plastic wrap to keep it fresh. It cannot be frozen.
- Get creative, and throw some garnish on your tart—orange slices, strawberries, blueberries, mint leaves, or all of them, to add some color.
- Top each slice with some Chantilly creme for the finishing touch.
- For a slightly different taste, try making this with the juice and zest of a blood orange.