orange tart

A citrus tart made with orange curd - like a lemon tart, but with orange!

Orange Tart

all-purpose flour

sugar

salt

butter,

vanilla extract (optional)

eggs

orange zest

orange juice

unsalted butter,

Make the tart shell.

Cut butter into flour and sugar mixture, either by hand or in a food processor. work in the egg and vanilla extract, and press with your fingers until butter is the size of peas mixed into the flour/sugar, and the whole mixture sticks together easily. Wrap in plastic wrap and form into a disc. Chill in the fridge for 30 minutes and preheat the oven to 350F. Blind bake the shell: crumple parchment paper and fill to the top with dry beans, dry rice or pie weights, and bake in the oven for 20-25 minutes. Let it cool completely.

Make the orange curd.

Prepare a water bath. In a heat-proof bowl on top of boiling water, whisk the orange zest, orange juice, eggs, and sugars for about 10-20 minutes until the mixture thickens and if you dip a spoon into it, and swipe the back of the spoon, the mixture stays separated. Remove the bowl from the water, and add in the cubes of butter in thirds and whisk until it&#039;s combined. Let it cool slightly.

Finish the tart.

Pour the orange curd into the tart shell, and then place in the fridge for at least 4 hours so the curd sets - preferable overnight.

Blood orange tart makes the most of winter citrus with blood orange curd filling gently baked into a buttery almond flour crust. Optionally gluten-free.

Blood Orange Tart

almond flour tart crust

Vermont Creamery unsalted cultured butter, diced

finely-grated blood orange zest

blood orange juice

lemon juice

organic granulated sugar

fine sea salt

Vermont Creamery crème fraîche

heavy whipping cream

blood orange wedges, bee pollen, and/or dried calendula, for decorating

Prepare, parbake, and press the tart crust as directed. Lower the oven temperature to 325ºF.

Place the butter and blood orange zest in a heatproof bowl. Place a mesh strainer over the bowl and set aside.

In a medium, heavy-bottomed saucepan, whisk together the sugar, salt, eggs, and egg yolks to combine. Gradually whisk in the blood orange juice and lemon juice until combined.

Place the pot over medium-low heat and cook, stirring constantly with a heatproof silicone spatula, until the mixture thickens slightly and reaches 160-165ºF on an instant-read thermometer, 5–10 minutes. As you stir, be sure to scrape the entire bottom and corners of the pan, so that the mixture heats as evenly as possible. It will start out thick and cloudy from the undissolved sugar, then will turn thin and translucent, and finally begin to thicken and turn cloudy again as the eggs cook. Lower the heat to very low as it gets closer to being done. If the mixture starts to curdle or bubble, immediately remove it from the heat and proceed to the next step.

Immediately pour the curd through the strainer and into the bowl of butter to stop the cooking. Whisk to incorporate the butter and orange zest, making sure there are no clumps of orange zest.

Pour the cooked curd over the baked and pressed down crust. If you have extra curd, you can save it in the refrigerator for up to 1 week. It&#39;s delicious swirled into yogurt or slathered on toast or biscuits.

Bake the tart at 325ºF (don’t forget to lower the oven temp!) until the sides are barely puffed and the center wobbles like firm Jell-O when you give it a gentle shake, 15–25 minutes. (Some readers have reported that the curd took longer than this to bake, so go by the way it looks and not the time!) It should not be wet or watery looking (underbaked), nor should it be puffed in the center or cracking (overbaked). Remove the tart from the oven and let cool to room temperature for about an hour, then chill until firm, 3-4 hours or overnight.

Whip together the crème fraiche and heavy cream until the mixture holds firm peaks. Pipe over the crust if you like, or serve it to the side of the tart.

When the tart is cold, loosen and remove the sides of the tart crust and slide it onto a cutting board. Decorate the tart with blood orange wedges, bee pollen, and/or dried edible flower petals if you like.

Cut into wedges with a large, sharp chef&#39;s knife. For the cleanest cuts, dip the knife in very hot water and wipe the blade clean between cuts.

The tart keeps well, refrigerated, for up to 3 days, though the crust is the crispest within the first 1–2 days.

Make the crust:

Creamy orange curd and vanilla bean float between two buttery, crumbly crusts. Cut them into bars to enjoy on-the-go or squares for an after-dinner indulgence.

Orange Crumble Tart with Vanilla Bean

C Granulated Sugar (Evaporated Cane Juice, 115 g)

C Unsalted Butter (room temperature, 2 sticks (230 g))

tsp Vanilla Bean Paste

C All Purpose Flour (252 g)

C White Whole Wheat Flour (162 g)

Sea Salt

C Granulated Sugar (Evaporated Cane Juice, 222 g)

Organic Egg Yolks *See Notes (128 grams)

Tbs Orange Zest (2 large oranges (I like Cara Cara))

Orange

tsp Vanilla Bean Paste or Vanilla Extract

Tbs Unsalted Butter

Sugar

Vanilla Bean Whipped Cream (optional)

Line a 9 1/2" x 12" quarter sheet pan with parchment paper, clip the two long sides in place so that the parchment can be used later to lift the tart out of the pan.

In a stand mixer with paddle attachment, beat the sugar, butter and vanilla bean paste for 5 minutes, or until light in color. Add the flours and salt and mix on low for 20 seconds, scrape the bowl down and mix again on low for 10-20 seconds until the ingredients are just incorporated. The mixture will be very crumbly.

Scoop out 1 C of the mixture and set aside for the crumb top. Pour the remaining crumbly flour/butter mixture into the prepared sheet pan and press the mixture into pan to create a level, flat crust, making sure the corners are well covered. Press the mixture up and onto the sides of the pan just below the rim. Refrigerate for 20 minutes. Preheat oven to 350F.

Bake crust for 30 minutes or until light and golden. Rotate the pan 1/2 way through baking.

For the Crust:

Set up a bain marie by filling a 4 quart sauce pan 1/2 full with water. Bring water to steaming, not to a boil. A stainless steel bowl will need to fit in the bain marie, touching the water, without touching the sides. A double boiler system works well too. Have ready a fine mesh strainer and bowl for straining the curd.

In the stainless steel bowl, add the sugar and yolks. Whisk briskly and immediately place bowl in ban marie. Continue whisking until mixture is viscous and sugar is melted. Add the zest, orange juice, vanilla bean paste and salt. Stirring frequently, cook to 175F or swipe your finger across the back of a spoon. When your finger leaves a clear path on the back of a spoon without any curd running into that clear path, the curd is ready. Be sure to watch the water as it needs to remain steaming, not boiling.

Strain the curd into a bowl and stir in the the butter, 1/2 tablespoon at a time, until it is fully incorporated.

Cover the curd placing plastic wrap directly on the surface of the curd. Place in refrigerator until ready to use.

For the Orange Curd:

If the baked crust developed any cracks, take a bit of the crumbly topping and gently patch the cracks.

Pour the curd over the baked crust using an offset spatula to spread the curd evenly.

Sprinkle the crumble topping over the curd distributing it evenly across the tart.

Bake at 350F for about 35 minutes, rotating the pan 1/2 way through baking. You'll notice the top will caramelize a bit.

Remove from oven and cool completely before finishing.

For Assembly:

Once the tart is cool, unclip the parchment paper and gently lift the tart out of the pan using the parchment as handles. Place on large cutting board. Use a serrated knife to trim the edges off, to make clean edges (save for snacking!).

Cut into bars or squares. For bars, cut into 1 1/2" x 2" pieces. For squares, 4" x 4". The serrated knife works well here, but instead of sawing all the way through, cut with firm pressure all the way through the tart.

Sift confectioners sugar over the tart or serve with sweetened vanilla bean whipped cream. Serve at room temperature.

Store in a lidded container in the refrigerator for up to one week.

To Finish:

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Top Tags

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The most viewed orange tart recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine