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French Orange Tart Recipe

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4.4 from 4 reviews

This French Orange Tart is a delightful and zesty citrus dessert featuring a crisp pastry shell filled with a luscious orange-flavored custard. Perfectly balancing bright orange juice and zest with creamy butter and crème fraiche, this tart embodies the fresh flavors of citrus season. It is best served with whipped crème fraiche and fresh orange segments for a refreshing finish that is sure to impress any citrus lover.

Ingredients

For the Pastry:

  • 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

For the Orange Filling:

  • 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

To Garnish (optional):

  • Orange zest
  • Orange slices
  • Crème fraiche or whipped cream

Instructions

  1. Prepare the Pastry Dough: Combine the all-purpose flour, sugar, and salt in a small bowl. Using a pastry cutter, fork, or food processor pulses, cut the cold unsalted butter into the flour mixture until it resembles coarse sand with pea-sized butter pieces visible. Sprinkle cold water over the mixture and gently toss until it forms a cohesive dough ball. Flatten into a thick disk, wrap in plastic, and refrigerate for several hours.
  2. Blind Bake the Pastry Shell: Preheat the oven to 375°F (190°C) and position a rack in the center. Roll out the chilled dough to fit a 10-inch fluted tart pan, fit it into the pan, and trim edges. Line the tart shell with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove weights and parchment, and bake an additional 5 minutes until the shell is lightly golden. Set aside to cool in the pan.
  3. Prepare the Orange Filling: Set up a double boiler or a heatproof bowl over simmering water ensuring the bowl doesn’t touch the water. Melt the butter and mix with the crème fraiche over medium-low heat until combined and warm, but not boiling; set aside. In another bowl over the double boiler, whisk together eggs, egg yolks, and sugar. Stir in the freshly squeezed orange juice and cook, stirring constantly, until the mixture thickens slightly (about 3–4 minutes).
  4. Combine and Cook the Filling: Stir the freshly grated orange zest and the warm butter-crème fraiche mixture into the egg mixture. Continue cooking and stirring for about 3 more minutes until the filling is fully combined and warmed through, ensuring it remains smooth and custard-like.
  5. Bake the Tart: Lower the oven temperature to 300°F (150°C). Pour the orange filling into the cooled pastry shell. Bake the tart for 15 to 20 minutes, or until the filling turns a light golden brown and is set but still slightly jiggly in the center.
  6. Cool and Serve: Allow the tart to cool in the pan on a wire rack for 15 minutes. Serve at room temperature or chill in the refrigerator before serving. Garnish with additional orange zest, orange slices, and a dollop of crème fraiche or whipped cream if desired.

Notes

  • Make the pastry dough ahead and refrigerate for up to 24 hours before baking to save time.
  • Store the tart tightly covered in the refrigerator; it will keep fresh for 3 to 4 days but is not suitable for freezing.
  • Feel free to add colorful garnishes such as strawberries, blueberries, or fresh mint leaves for visual appeal and flavor variation.
  • For an extra indulgent touch, top each slice with Chantilly cream before serving.

Find it online: https://bitezly.com/french-orange-tart-recipe/