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Tarte a l'orange Orange tart

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.
Prep Time 35 mins
Cook Time 50 mins
Total Time 1 hr 55 mins
Course Dessert
Cuisine French, Provencal
Servings 8 people


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.
    Tarte a l'orange Orange tart
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