Over the weekend I made my first ever tart. The recipe can be found here.
- 1 + 1/4 cups plain flour (all-purpose)
- 2 tablespoons granulated sugar
- 1/2 tsp salt
- 7 tablespoons cold butter
- 3 tablespoons cold water
- 8 tablespoons butter
- 1/4 cup of crème fraîche or sour cream (I used sour cream)
- 2 eggs
- 3 egg yolks
- 2/3 cup of fresh orange juice (2 medium to large oranges juiced)
- 2/3 cup of granulated sugar
- 2 tsp orange zest
- In a bowl, mix together the flour, sugar and salt.
- Using a food processor on pulse-setting or a large-tined fork (I just used a regular fork, a food processor, pastry cutter or a big fork would have been easier) cut the chilled butter into the flour until it resembles coarse sand with a few pea-sized pieces of butter still visible.
- Sprinkle the cold water onto the mixture as needed and toss gently a few times until it forms a ball that holds together.
- Separate the dough into two balls, flatten slightly into thick disk shapes, wrap in plastic wrap and chill for several hours.
The Pastry Shell
- Preheat oven to 375 F or 190 C.
- Roll out your dough on a floured surface, sprinkling a little more flour on your dough if it is still a little sticky/soft.
- Roll out and trim to make a circle large enough to fit a 10 inch fluted tart pan. Fit into your pan gently pressing it into the bottom and up the sides.
- Place baking paper over your lined pan and add pie weights or dried beans.
- Bake for 15 minutes.
- Remove the baking paper and weights and bake the shell for an additional 5 minutes.
- Set aside the pastry shell, still in the tart pan, to cool.
- In a small bowl stir together the 8 tablespoons of butter and the crème fraîche/sour cream until combined, and set aside.
- In a double boiler (in my case I used a large stockpot filled with simmering water and a smaller pan resting over the top) mix your orange filling.
- In the smaller pan or in the top of your double boiler whisk together the eggs, egg yolks and sugar.
- Stir in the orange juice and stir constantly for 3 minutes.
- Add the orange zest and butter-creme fraiche mixture and stir constantly for 3 minutes.
Putting it all together
- Pour your orange filling into the prepared pastry shell and place in the oven.
- Bake for 25 to 30 minutes or until it turns golden brown and the filling is set.
- My oven doesn’t cook particularly evenly so I turned my tart around at regular intervals to ensure it baked evenly.
Allow the tart to cool in the pan on a wire rack for 15 minutes. Can be served at room temperature or chilled.
Makes 8 to 10 servings.
Things to note:
This didn’t taste exactly how I had expected. I was expecting it to be more tart (due to the name!) but this is more creamy and sweet and not tart at all. I will probably try a different filling recipe next time, maybe lemon?
I preferred it the next day when it was completely cold so you may want to make this a day ahead if your entertaining.
My hubby and kids loved this one so it’s definitely kid friendly…I was just being a Miss Fussy Pants and wanted it tart dangit!