The orange tart is a dessert with a fresh, citrusy flavor, perfect for the winter season. The crispy and well-made shortcrust pastry base encloses a delicate citrus cream or marmalade, which can be prepared with any type of citrus fruit, such as lemon, orange, grapefruit, or mandarin.
The preparation of this tart is simple and accessible to everyone. With just a few ingredients and steps, you can create a delicious and irresistible dessert. One of the first written records of citrus tarts dates back to the 14th century when the famous French cook Guillaume Tirel, known by the nickname “Taillevent”, included the recipe in his cooking treatise, “Le Viandier”.
The orange tart soon became a popular dessert in Italy and other parts of Europe. Over the centuries, the recipe has been adapted to different local traditions, creating numerous variations. Today, the citrus tart is a dessert appreciated worldwide. It is a versatile dessert that can be served as a dessert, snack, or treat.
Here are some other recipes with oranges:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: French
- Seasonality: Autumn, Winter, and Spring
- Energy 499.61 (Kcal)
- Carbohydrates 67.03 (g) of which sugars 37.90 (g)
- Proteins 6.59 (g)
- Fat 24.55 (g) of which saturated 13.77 (g)of which unsaturated 8.05 (g)
- Fibers 2.30 (g)
- Sodium 130.78 (mg)
Indicative values for a portion of 287 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 cups all-purpose flour
- 3/4 cup butter
- 2/3 cup sugar
- 1/4 cup hazelnut flour
- 2 egg yolks
- 1 pinch salt
- 4 oranges (edible peel)
- 3/4 cup brown sugar
- 4 g pectin
- 1/3 cup water
- 2 lemons (edible peel)
Tools
- Pan Lagostina Linea Rossa Pan with Lid Ø 26 cm, Induction, Gas, and Oven Scratch-resistant Pan, Pouring Edge, Stainless Steel, and Aluminum Bottom, Non-slip Silicone Handle
- Rolling Pin Tescoma Rolling Pin, White
- Tart Pans Rectangular for Quiche, Non-stick Tart Pan with Removable Base, Wavy Edge, Optimal Heat Conduction for Fruit Tarts, Chocolate Tart, Quiches Muffin Black
Orange Tart Steps
To prepare the tart, click on shortcrust pastry to find the procedure, and then refrigerate until ready to use
Marmalade preparation. Wash and slice the citrus fruits, place them in a pan with cold water. Bring to a boil and then discard the water; repeat this operation twice. Remove the peel from almost all the slices except for those you’ll use as decoration (4 or 5 slices)
Mix the pectin with the sugar, and add it to the citrus pan with 120ml of water, and cook on low heat for 20/25 minutes. Then remove from heat, set aside the slices for decorating the tart, and blend everything with an immersion blender until you get a cream, let it cool.
Roll out the shortcrust pastry with a rolling pin, and line it in a previously buttered rectangular tart pan with a removable base. Prick the bottom with a fork and bake blind at 350°F (approx. 180°C) for 15/20 minutes. Remove from oven and let cool.
Now you can fill the pastry shell with the marmalade and decorate with the citrus slices set aside. You can garnish with almond slivers for an extra touch
Orange Tart Storage
The tart can be stored for 2 or 3 days in the fridge
