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
For the pastry:
- 200 gr pastry flour
- 40 gr icing sugar
- 125 gr Unsalted Butter
- 1 Egg Yolk
- 2-3 tbsp of cold milk
For the filling:
- 6 oranges
- 200 gr brown sugar
- 150 ml double cream
- 3 whole eggs + 3 yolks
- 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.