if you like a classic
if you haven’t noticed by now,
to make this orange tart, you need to make a tart shell and then make curd.
you can buy a pie crust from the frozen section of the grocery store, too, if you don’t feel like taking the time to make the tart shell.
i love this tart shell recipe because it is really study and just sweet enough. using powdered sugar and a whole egg, the dough is strong and tender, and doesn’t crumble when you slice into it.
i also love this curd recipe because, doing it on a water bath, you’re less likely to burn the curd – a tragedy i have done before. you can use this template for any citrus curd you want — lemon, blood orange, grapefruit, etc. orange curd is less tart than lemon curd, and more floral. it’s just lovely!
- 1¼ cups (180 g/6.3 oz) all-purpose flour
- ½ cup (55 g/2 oz) powdered sugar
- ¼ teaspoon salt
- ½ cup (1 stick/115 g) cold butter, cut into small cubes
- 1 large egg
- ½ teaspoon vanilla extract, optional
Orange Curd Filling
- 3 large eggs
- 1/2 cup of granulated sugar
- 1/4 cup of powdered sugar
- 1 tablespoon orange zest
- 1/2 cup (120 ml) freshly squeezed orange juice (2–3 oranges for both zest and juice)
- 1/2 cup (1 stick/115 g) unsalted butter, cut into small pieces
- Make the tart shell. Cut butter into flour and sugar mixture, either by hand or in a food processor. work in the egg and vanilla extract, and press with your fingers until butter is the size of peas mixed into the flour/sugar, and the whole mixture sticks together easily. Wrap in plastic wrap and form into a disc. Chill in the fridge for 30 minutes and preheat the oven to 350F. Blind bake the shell: crumple parchment paper and fill to the top with dry beans, dry rice or pie weights, and bake in the oven for 20-25 minutes. Let it cool completely.
- Make the orange curd. Prepare a water bath. In a heat-proof bowl on top of boiling water, whisk the orange zest, orange juice, eggs, and sugars for about 10-20 minutes until the mixture thickens and if you dip a spoon into it, and swipe the back of the spoon, the mixture stays separated. Remove the bowl from the water, and add in the cubes of butter in thirds and whisk until it’s combined. Let it cool slightly.
- Finish the tart. Pour the orange curd into the tart shell, and then place in the fridge for at least 4 hours so the curd sets – preferable overnight.
Keywords: orange tart, orange curd tart, french orange tart