As you wander through lively markets and sun-kissed orchards, the vibrant scent of citrus dances in the air, beckoning you towards a delightful adventure for your taste buds. Today, we’re crafting a French Orange Tart, an enchanting dessert that perfectly marries zesty orange with a buttery crust—a culinary voyage straight to the heart of France, in all its pastel glory. Get ready to embark on this tasty escapade that’s bursting with flavor and sunshine!
Why make this recipe?
Why not? From Parisian patisseries to cozy bistros, orange tarts are a beloved treat that stirs the soul. This recipe invites you to channel your inner pastry chef while giving your taste buds a citrusy high-five. It’s a sweet escape that’ll turn your kitchen into a chic café—perfect for impressing dinner guests or simply indulging yourself. So roll up your sleeves and let’s get our gourmet game on!
How to make French Orange Tart
Ingredients:
- 100 gr (6 1/2 tbsp) Unsalted Butter (very soft)
- 40 gr (1/3 cup) Powdered Sugar (or Confectioner’s Sugar)
- 1 Egg
- 40 gr (1/3 cup + 1 tsp) Almond Meal
- 200 gr (1 1/3 cup) Plain / All-Purpose Flour
- 1 pinch Salt
- 1 Orange, zested (optional but delicious)
- 3 Large Oranges – Juice and Zest (or the equivalent of 300 ml – 1 1/4 cup of Juice)
- 4 Eggs
- 60 gr (1/4 cup) Caster Sugar (or fine white sugar)
- 25 gr (3 1/2 tbsp) Cornstarch
- 115 gr (1/2 cup) Unsalted Butter (soft)
- 1 tsp Gelatine Powder (optional, but it’s a pro move!)
Directions:
- Let’s kick things off with the Sweet Shortcrust Pastry. In a bowl, beat together the very soft unsalted butter and powdered sugar until they’re light and fluffy—the kind of light that makes you feel like you’re conquering the world!
- Add the egg and almond meal, followed by the all-purpose flour and a pinch of salt. Mix it all together until it forms a dough. If you’re feeling fancy, toss in some orange zest for that extra pizzazz!
- Wrap that dough in cling film and let it chill in the fridge for about 30 minutes. Go dance in your kitchen while you wait—why not?
- Meanwhile, let’s create that heavenly Orange Cream. In a bowl, zest your three large oranges (where all the magic happens) and juice them while you’re at it.
- In another bowl, whisk your eggs and caster sugar until creamy, then add your freshly squeezed orange juice and zest, along with the cornstarch and soft butter.
- Cook this mixture over low heat, stirring constantly until it thickens into a gloriously smooth cream—a citrus custard fit for royalty!
- If you want the royal treatment, sprinkle in a bit of gelatine powder to give it a silky finish.
- Now, preheat that oven to 180°C (350°F) and roll out your chilled pastry. Place it in a tart tin, trim the edges, and prick it with a fork—like giving it a little wake-up call!
- Bake the pastry until golden brown (approximately 20-25 minutes) and let it cool before ladling your luscious Orange Cream into that beautiful crust.
- Pop your tart into the fridge to set, and while you’re waiting, may I suggest a little orange-themed dance party?!
How to serve French Orange Tart
Garnish your tantalizing tart with a dusting of powdered sugar or a dollop of freshly whipped cream to elevate its charm. Serve it with a side of whipped dreams and vibrant smiles. Either way, it’ll be the star of the show!
How to store French Orange Tart
Your tart can comfortably reside in the fridge for up to 3 days—like a vibrant souvenir from your culinary journey. Just make sure it’s well-covered so it doesn’t absorb the fridge’s other aromas. Nobody likes a confused tart!
Tips to make French Orange Tart
- For an even zestier experience, experiment with Mediterranean oranges for a more robust flavor.
- If you want to channel your inner Picasso, consider decorating the top with candied orange peel or a few marmalade swirls for an artistic flair!
- Taste the filling before pouring it into the tart; you want to ensure it resonates with your citrus-loving heart.
Variations
Feeling adventurous? Try substituting some almond meal for crushed pistachios for a nutty twist. Or perhaps mix in a splash of Grand Marnier for a little adult-oriented flair. The world is your citrusy oyster!
FAQs
-
Can I make this tart without gelatine?
Absolutely! Just skip the gelatine if you prefer a purely vegetarian version. The tart will still be luscious and delectable. -
What kind of oranges should I use?
Navel or blood oranges work beautifully. Just ensure they’re fresh and juicy—your taste buds will thank you! -
Can I freeze the tart?
While you can freeze the pastry, it’s best to enjoy the filling immediately for optimal freshness. Go ahead and whip up a fresh batch right before serving!
Get ready to slice into a mouthwatering piece of the French countryside. Bon appétit, my fellow foodie travelers! Adventure awaits between each bite!
French Orange Tart
Ingredients
Method
- In a bowl, beat together the very soft unsalted butter and powdered sugar until light and fluffy.
- Add the egg and almond meal, followed by the all-purpose flour and a pinch of salt. Mix until it forms a dough.
- Wrap the dough in cling film and chill in the fridge for about 30 minutes.
- Zest your three large oranges and juice them.
- In another bowl, whisk the eggs and caster sugar until creamy, then add the orange juice, zest, cornstarch, and soft butter.
- Cook this mixture over low heat, stirring constantly until it thickens into a smooth cream.
- If desired, add the gelatine powder for a silky finish.
- Preheat oven to 180°C (350°F). Roll out chilled pastry and place it in a tart tin. Trim the edges and prick with a fork.
- Bake the pastry for approximately 20-25 minutes until golden brown.
- Let it cool before ladling the Orange Cream into the crust.
- Refrigerate the tart to set.