The orange tart is a dessert with a fresh, citrusy flavor, perfect for the winter season. The well-worked, crumbly shortcrust pastry base holds a delicate citrus cream or marmalade, which can be made with any type of citrus fruit, such as lemon, orange, grapefruit, or tangerine.
The preparation of this tart is simple and accessible to everyone. With just a few ingredients and steps, you can achieve a delicious and irresistible dessert. One of the first written records of citrus tart dates back to the 14th century, when the famous French cook Guillaume Tirel, known by the nickname “Taillevent,” included the recipe in his culinary 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, resulting in numerous variations. Today, citrus tart is a beloved dessert worldwide. It is a versatile dessert that can be served as an end-of-meal treat, snack, or refreshment.
Here are more sweet recipes with oranges:
- Difficulty: Easy
- Cost: Economical
- 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
- 5.3 oz butter
- 2/3 cup sugar
- 1/3 cup hazelnut flour
- 2 egg yolks
- 1 pinch salt
- 4 oranges (edible peel)
- 1/2 cup brown sugar
- 4 g pectin
- 1/3 cup water
- 2 lemons (edible peels)
Tools
- Pan Lagostina Linea Rossa Pan with Lid Ø 10.24 inches, Induction Pan, Gas and Oven Scratch-Resistant, Pouring Edge, Stainless Steel and Aluminum Bottom, Non-Slip Silicone Handle
- Rolling Pin Tescoma Rolling Pin, White
- Tart Molds Rectangular for Quiche Rectangular Non-Stick Tart Mold with Removable Bottom Wavy Edge Optimal Heat Conduction for Fruit Cakes, for Chocolate Cakes, Quiches Muffin Black
Orange Tart Steps
To prepare the tart, you can click on shortcrust pastry and find the procedure, then leave it in the fridge until you’re ready to use it
Marmalade preparation. Wash and slice the citrus fruits, place them in a pan with cold water. Bring to a boil and as soon as it boils, discard the water; repeat this operation twice. Remove the peel from almost all the slices except those you will use as decoration (4 or 5 slices)
Mix the pectin with the sugar, and add it to the pan with the citrus, with 1/3 cup of water, and cook over low heat for 20/25 minutes. Then remove from heat, set aside the slices for the cake decoration, and blend everything with an immersion blender until creamy, let it cool.
Roll out the shortcrust pastry with a rolling pin, and line a rectangular mold with a removable bottom, previously buttered. Prick the bottom with a fork and blind bake at 350°F for 15/20 minutes. Remove from the oven and let cool.
Now we can fill the shortcrust shell with the marmalade and decorate with the reserved citrus slices. You can garnish with almond flakes for an extra touch
Orange Tart Storage
The tart can be stored in the fridge for 2 or 3 days
