Name: French Orange Tart Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: French
Ingredients: 1 1/4 cups all-purpose flour; 2 tablespoons granulated sugar; 1/2 teaspoon salt; 3 1/2 ounces (7 tablespoons) unsalted butter, cold; 3 tablespoons cold water; 4 ounces (8 tablespoons) unsalted butter; 1/4 cup crème fraiche; 2 large eggs; 3 large egg yolks; 2/3 cup granulated sugar; 2/3 cup freshly squeezed orange juice; 4 teaspoons finely grated orange zest; Orange zest; Orange slices; Crème fraiche or whipped cream

If you have a soft spot for bright, zesty desserts that feel both elegant and utterly comforting, you are going to fall in love with this French Orange Tart Recipe. It perfectly balances a tender, flaky pastry crust with a luxuriously smooth and tangy orange filling. Each bite bursts with fresh citrus flavor, subtly sweetened and enriched by the creamy filling, making it a dazzling way to celebrate citrus season or brighten any gathering. Trust me, once you try this delight, it will become a favorite you want to share again and again.

Ingredients You’ll Need

A clear measuring cup with water sits on the left on a white marbled surface, followed by a clear glass bowl full of white flour placed above a white plate holding a pale yellow stick of butter in the center. To the right of the plate, a small wooden bowl contains coarse salt, and below that, a small white bowl holds white granulated sugar. photo taken with an iphone --ar 4:5 --v 7

Gathering these simple, high-quality ingredients is the first step to creating this masterpiece. Each item plays a vital role in delivering the tart’s signature buttery crust, luscious texture, and vibrant citrus punch.

All-purpose flour: The foundation for a flaky, sturdy yet tender pastry shell.
Granulated sugar: Adds just the right amount of sweetness to both crust and filling without overpowering the orange.
Salt: Enhances the flavors and balances the sweet and tart elements perfectly.
Unsalted butter: Cold butter ensures a crisp, flaky crust and brings richness to the filling.
Cold water: Helps the dough come together without warming the butter, keeping that perfect texture.
Crème fraiche: Brings a subtle tang and creamy texture that elevates the filling.
Large eggs and yolks: Provide structure and silkiness to the citrus custard filling.
Freshly squeezed orange juice: Delivers bright, natural citrus flavor that’s vibrant and refreshing.
Finely grated orange zest: Packs an aromatic punch, amplifying the orange essence in every bite.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make French Orange Tart Recipe

Step 1: Making the Perfect Pastry

Start by mixing the flour, sugar, and salt in a bowl to evenly distribute the flavors. Working quickly, cut the cold butter into the flour mixture until it looks like coarse sand with some larger pea-sized butter pieces remaining – these bits create that wonderful flaky texture. Add the cold water gently, just until the dough comes together. Shape it into a thick disk, wrap it, and chill it for several hours to let the butter firm back up. Once chilled, roll it out to fit your tart pan and blind bake to set a crisp shell.

Step 2: Crafting the Silky Orange Filling

The filling is where the magic truly happens. Gently melt the butter with crème fraiche over a double boiler until combined and warm but not boiling. In another bowl over the same setup, whisk together eggs, yolks, and sugar until combined. Gradually stir in the fresh orange juice and cook the mixture while whisking constantly until it thickens into a custard-like consistency. Whisk in the orange zest and melted butter mixture, then keep warming gently so all flavors marry beautifully. Pour this golden filling into the pre-baked pastry shell and bake at a lower temperature until it’s set and a gorgeous golden hue develops on top.

Step 3: Cooling and Garnishing the Tart

After baking, let your French Orange Tart Recipe cool in the pan for a bit to settle. This step is important so the custard firms up perfectly without losing creaminess. Serve it at room temperature or chilled, and don’t forget to dress it up with some fresh orange zest, citrus slices, or even a dollop of crème fraiche or whipped cream to add that fresh, creamy contrast.

How to Serve French Orange Tart Recipe

A shallow round tart pan with a golden brown crust holds a smooth, bright yellow custard being poured from a shiny silver pot. The crust has a slightly ridged edge, and the vibrant custard fills the pan with a thick but flowing texture. Steam rises gently from the top, showing it's warm. The whole scene is set on a white marbled surface with a plain black background, focusing on the pouring action and the fresh tart base. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

The simplest garnishes bring an added wow factor here. A sprinkle of fresh orange zest gives an aromatic lift, while thinly sliced orange wheels add a beautiful visual and flavorful freshness. Dollops of crème fraiche or softly whipped cream introduce a mellow tang and soft texture to balance the zingy citrus filling.

Side Dishes

This tart shines on its own but pairs wonderfully with a handful of fresh berries or a scoop of vanilla ice cream for an indulgent touch. If you want to keep it light, serve alongside a crisp green salad with a citrus vinaigrette to echo the bright flavors in the tart.

Creative Ways to Present

For a festive occasion, consider placing the tart on a cake stand surrounded by candied orange slices or edible flowers. You can also cut it into small, elegant squares and serve as part of a dessert platter featuring assorted French pastries. Each presentation accentuates the tart’s lovely color and makes it an unforgettable centerpiece.

Make Ahead and Storage

Storing Leftovers

This French Orange Tart Recipe keeps beautifully in the refrigerator, covered tightly with plastic wrap. It stays fresh for about 3 to 4 days and retains its delightful texture and flavor gracefully.

Freezing

Since the tart contains a delicate, creamy filling, freezing is not recommended. Freezing can affect the custard consistency and the crispness of the crust, so it’s best enjoyed fresh or refrigerated.

Reheating

If you prefer to enjoy your tart warm, gently reheat individual slices in a low-temperature oven for a few minutes. Warm it just enough to take the chill off without melting the creamy filling or making the crust soggy.

FAQs

Can I use a different citrus instead of orange for this tart?

Absolutely! While this French Orange Tart Recipe shines with oranges, you can substitute lemons, limes, or grapefruits for a different citrus twist. Just adjust the sweetness to balance the tartness.

Is it possible to make the crust gluten-free?

Yes, you can use a gluten-free flour blend in place of all-purpose flour, but the texture of the crust may vary slightly. Adding a bit more fat or binding agents might help maintain flakiness and structure.

Can I prepare the tart a day in advance?

Definitely. This tart can be made a day ahead and stored in the refrigerator. The flavors meld even better after resting, making it a great choice for entertaining.

What is the purpose of crème fraiche in the filling?

Crème fraiche adds a subtle tang and luxurious creaminess, enriching the orange filling’s texture and balancing the citrus acidity perfectly. It’s a key ingredient that sets this tart apart from a regular custard.

How do I ensure my tart crust stays crisp?

Blind baking the crust fully before adding the filling helps keep it crisp. Also, be sure not to overfill with liquid and chill the dough well before baking to maintain flaky layers.

Final Thoughts

This French Orange Tart Recipe is one of those rare desserts that feels both special and welcoming at the same time. The bright, fresh flavors combine with buttery, delicate textures in a way that can light up any meal or occasion. I encourage you to give it a try — you might just discover your new go-to citrus dessert that friends and family will adore as much as you do!

French Orange Tart Recipe

Ingredients You’ll Need