Nutrition Facts
6 servings
6
Orange tart: the easy recipe
No Reviews
A beautiful color for a creamy winter pie that is flavored and very simple.
For the shortcrust pastry
250 Flour
1 Egg
125 Butter
100 Powdered sugar
1 pinch Salt
Finely grated orange zest
For the topping
3 Egg
130 Granulated sugar
120 Butter
80 Almond powder
55 Candied orange peel
5 Orange juice
2 Orange liqueur
Powdered sugar
Directions
1
Prepare the dough: in a bowl, mix the softened butter with the powdered sugar and a pinch of salt. Add the whole egg, the orange zest, then the flour. Mix, form a ball (if needed, add a little flour). Knead the dough as little as possible. Let the dough rest in the refrigerator for 2 hours.
2
Roll out the shortcrust pastry on a floured surface. Line a non-stick tart pan or one lined with parchment paper. Preheat the oven to 180°C (thermostat 6). Chop the candied orange peels.
3
In a mixing bowl, whisk the whole eggs with the sugar. Add the juice of the oranges. Transfer everything to a saucepan and thicken the mixture over low heat for 10 to 15 minutes, stirring constantly. Remove from heat. Add the butter cut into pieces, the orange zest, the almond powder, and the liqueur. Allow to cool slightly.
4
Pour the orange cream over the shortcrust pastry. Place the tart in a medium oven for about 30 to 35 minutes. When it comes out of the oven, let the tart cool completely.
5
To finish, place it in the refrigerator before enjoying. Sprinkle the orange tart with powdered sugar just before serving.
Ingredients
For the shortcrust pastry
250 Flour
1 Egg
125 Butter
100 Powdered sugar
1 pinch Salt
Finely grated orange zest
For the topping
3 Egg
130 Granulated sugar
120 Butter
80 Almond powder
55 Candied orange peel
5 Orange juice
2 Orange liqueur
Powdered sugar
Directions
Directions
1
Prepare the dough: in a bowl, mix the softened butter with the powdered sugar and a pinch of salt. Add the whole egg, the orange zest, then the flour. Mix, form a ball (if needed, add a little flour). Knead the dough as little as possible. Let the dough rest in the refrigerator for 2 hours.
2
Roll out the shortcrust pastry on a floured surface. Line a non-stick tart pan or one lined with parchment paper. Preheat the oven to 180°C (thermostat 6). Chop the candied orange peels.
3
In a mixing bowl, whisk the whole eggs with the sugar. Add the juice of the oranges. Transfer everything to a saucepan and thicken the mixture over low heat for 10 to 15 minutes, stirring constantly. Remove from heat. Add the butter cut into pieces, the orange zest, the almond powder, and the liqueur. Allow to cool slightly.
4
Pour the orange cream over the shortcrust pastry. Place the tart in a medium oven for about 30 to 35 minutes. When it comes out of the oven, let the tart cool completely.
5
To finish, place it in the refrigerator before enjoying. Sprinkle the orange tart with powdered sugar just before serving.
Notes
-
Viviane
A delight 15 cl of juice (filtered), I don't think so. I used 4 oranges instead of 5 realizing I was reaching 50 cl, and I let myself be influenced by this assessment. In fact, I could have used the 5 oranges; it wouldn’t have harmed the recipe. I adopted the suggestion to use cornstarch (diluted in orange juice). I had cooked my zests, and I wouldn't do that next time because I really like the crunch of the zests in lemon pie. My suggestion: No, nothing to say. Excellent. Thank you for the idea of this pie. Oh yes. Excellent, even in May. This is where I find my best recipes; the reviews and explanations are excellent (just like the recipes). -
Christelle
Orange Tart Hello Danielle, the juice from five oranges gives approximately 150 ml of juice (I didn't measure). In case of a slight thickening issue, it's a very good suggestion to add cornstarch to thicken the mixture. Thank you for your advice and for your interest in my recipe. -
Danielle
A Delight This pie really made me want to make it. Just a small problem, the mixture didn't thicken as expected on the stove and since I had guests, I panicked a little and added some cornstarch. My dessert turned out well, a delicious flan flavored just right. My suggestion: My 5 oranges were beautiful and very juicy, and perhaps too much juice is the cause of my problem. It might be better to give a precise amount for the orange juice. Thank you very much. -
SoVal
A treat, however with a little less sugar and a little less almond powder. -
Christy
Easier than I thought, but very good!
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