A Twist on Lemon Tart – Tarte à l’Orange
The classic Tarte au Citron works beautifully with oranges instead of lemons to give a lush and softer edge to this light desert. I try and pick good quality, non treated oranges and have decided to reduce the juice a bit to get a more pronounced flavour for this Tarte à l’Orange. I made the sweet pastry myself, but a good quality “pure butter” supermarket version will do the trick and is less prone to failure. Read the original post here.
Tarte a l’Orange
While lemon tart always seems to be the norm, try this refreshing and creamy sensational orange version as it defines summer's best in one bite.
Ingredients
For the pastry:
- 200 gr pastry flour
- 40 gr icing sugar
- 125 gr unsalted butter
- 1 egg yolk
- 2-3 tbsp milk cold
For the filling:
- 6 oranges
- 200 gr brown sugar
- 150 ml double cream
- 3 eggs whole
- 3 egg yolks
Instructions
- If you are making the pastry yourself add the icing sugar and sifted flower to a bowl, then the cubes of cool butter.
- Crumble it through your fingers (using as little time and body heat as possible) until it’s well mixed.
- Then add the egg yolk and 3 tablespoons of milk (or water if you’re milk free) and form a ball.
- Wrap in cling film and put in the fridge for a minimum of 30 minutes.
- Switch the fan oven on to 160 degrees Celsius.
- In them meantime start the filling.
- Press the oranges and put the juice in a saucepan with the sugar and add some grated orange zest for extra intensity.
- Boil to reduce the liquid by about 1/3, this will concentrate the flavours (you should still have about 200ml left by the end).
- Let it cool.
- Put 3 whole eggs in a bowl and add 3 egg yolks and scramble to mix.
- Mix the eggs into the cooled juice and leave to stand for a few minutes.
- Pass through a fine sieve to remove orange bits, then add the cream and stir.
- Take the dough from the fridge. I use a cake tin with a removable bottom, but double up with parchment paper to be sure to get the tarte out in one piece.
- Cut a circle larger than the upper ring of the cake form and lay it out flat.
- I roll out the pastry on top of the parchment paper to roughly match this circle which I then transfer into the baking tin.
- Press down to the circumference of the bottom of the tin and arrange the edges to be relatively solid and even in terms of height and repair any breaks.
- Use parchment paper and baking beans to make sure the pastry bakes flatly and put it in oven for about 10 minutes.
- Remove the parchment and baking beans and bake for a further 10 minutes to make sure it’s crispy.
- Pour in the liquid and return to the oven for about 30 minutes, until it firms up but retains a nice wobble.
- Remove from the oven, let it cool a little, but it’s best eaten while it’s still a little warm.
Tried this recipe?Let us know how it was!
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication Information
Affiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Related Posts
2 Comments
Jeany – this looks wonderful! Can’t wait for our oranges to be ripe (sadly, 6 months to go…). And, here in the US, I have yet to come across a supermarket pastry that is passable. (Lucky you in France!) I’ll make my own, thanks! And thanks for sharing your recipe!
The Mirabeau kitchen tart à l’orange does look delicious, and yes (lucky us) the pastry that you can buy here in France makes it easy.