Description
This Classic Orange Tart is a delightful French dessert featuring a buttery, flaky crust filled with a smooth, creamy orange custard. Brightened with fresh orange juice and zest, it combines citrusy freshness with rich sweetness, making it a perfect elegant treat for any occasion.
Ingredients
For the Tart Crust
- 1 1/4 cups all-purpose flour
- 1/4 cup powdered sugar
- 1/2 cup cold unsalted butter, cut into cubes
- 1 large egg yolk
- 1 tablespoon cold water
For the Orange Filling
- 3 large eggs
- 3/4 cup granulated sugar
- 1/2 cup freshly squeezed orange juice
- 2 tablespoons orange zest
- 1/2 cup heavy cream
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
Instructions
- Preheat Oven and Prepare Dough: Preheat your oven to 350°F (175°C). In a mixing bowl, combine the flour and powdered sugar. Cut in the cold unsalted butter until the mixture resembles coarse crumbs. Add the egg yolk and cold water, mixing until the dough just comes together.
- Form and Bake Crust: Press the dough evenly into a 9-inch tart pan with a removable bottom. Bake the crust for 15 minutes until lightly golden. Remove from the oven and allow it to cool slightly while preparing the filling.
- Prepare Orange Filling: In another bowl, whisk together the eggs, granulated sugar, freshly squeezed orange juice, orange zest, heavy cream, cornstarch, vanilla extract, and salt until smooth and fully combined.
- Fill and Bake Tart: Pour the orange filling into the partially baked crust. Return the tart to the oven and bake for 30 to 35 minutes, or until the center is just set and does not jiggle when shaken gently.
- Cool and Serve: Remove the tart from the oven and let it cool completely on a wire rack. For best slicing results, chill the tart in the refrigerator for a few hours before serving.
Notes
- Use freshly squeezed orange juice for the best and brightest flavor.
- The tart can be chilled for a few hours before serving to achieve cleaner slices.
- Ensure the crust is evenly pressed to avoid uneven baking.
