Yummy Recipes

Orange Tart


Over the weekend I made my first ever tart.  The recipe can be found here.

Ingredients:

Pastry

  • 1 + 1/4 cups plain flour (all-purpose)
  • 2 tablespoons granulated sugar
  • 1/2 tsp salt
  • 7 tablespoons cold butter
  • 3 tablespoons cold water

Orange Filling

  • 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

Method:

Pastry

  1. In a bowl, mix together the flour, sugar and salt.
  2. 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.
  3. Sprinkle the cold water onto the mixture as needed and toss gently a few times until it forms a ball that holds together.
  4. Separate the dough into two balls, flatten slightly into thick disk shapes, wrap in plastic wrap and chill for several hours.

The Pastry Shell

  1. Preheat oven to 375 F or 190 C.
  2. Roll out your dough on a floured surface, sprinkling a little more flour on your dough if it is still a little sticky/soft.
  3. 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.
  4. Place baking paper over your lined pan and add pie weights or dried beans.
  5. Bake for 15 minutes.
  6. Remove the baking paper and weights and bake the shell for an additional 5 minutes.
  7. Set aside the pastry shell, still in the tart pan, to cool.

Orange Filling

  1. In a small bowl stir together the 8 tablespoons of butter and the crème fraîche/sour cream until combined, and set aside.
  2. 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.
  3. In the smaller  pan or in the top of your double boiler whisk together the eggs, egg yolks and sugar.
  4. Stir in the orange juice and stir constantly for 3 minutes.
  5. Add the orange zest and butter-creme fraiche mixture and stir constantly for 3 minutes.

Putting it all together

  1. Pour your orange filling into the prepared pastry shell and place in the oven.
  2. Bake for 25 to 30 minutes or until it turns golden brown and the filling is set.
  3. 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!

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