Classic Orange Tart Recipe

Introduction

This Classic Orange Tart offers a delightful combination of buttery, flaky crust and a smooth, tangy orange filling. Perfect for any occasion, this dessert balances bright citrus flavors with a rich texture that’s sure to impress your guests.

Ingredients

• For the crust:
  • 1/2 cup powdered sugar
  • 1 egg yolk
  • 1/4 cup almond flour
  • 1 tsp salt
  • 1 1/4 cups all-purpose flour (King Arthur brand preferred)
  • 1 tbsp cold water
  • 2/3 cup unsalted butter, chilled and cut into 1/2-inch cubes
  • Zest from 1 orange (optional, finely grated)
• For the orange filling:
  • 4 eggs (room temperature)
  • 1 tbsp angostura orange bitters (optional)
  • Reserved orange zest
  • 2 tsp powdered gelatin
  • 1 1/4 cups fresh orange juice (about 3 large oranges)
  • 1/2 cup unsalted butter, softened (Kerrygold preferred)
  • 3 1/2 tbsp cornstarch (sifted)
  • 1/4 cup superfine sugar
• For the topping:
  • Fresh mint leaves
  • 3 tbsp powdered sugar
  • 1 orange (peeled, pith removed, cut into segments)
  • 1 cup heavy cream, chilled before whipping
  • 1 tsp angostura orange bitters (optional)
  • 10 shelled pistachios, crushed

Instructions

1. Step 1: Prepare the tart dough by combining the all-purpose flour, powdered sugar, almond flour, salt, and orange zest in a food processor. Pulse until mixed evenly. Add the chilled butter cubes and pulse until the mixture looks like coarse breadcrumbs with some pea-sized butter pieces.
2. Step 2: Add the egg yolk and cold water to the mixture. Pulse just until the dough forms a shaggy mass. Shape into a disk, wrap in plastic wrap, and refrigerate for at least 15 minutes (preferably 30 minutes to 1 hour).
3. Step 3: Grease a 9-inch tart pan with removable bottom. Roll the chilled dough between two sheets of parchment paper to about 1/8 inch thickness, making it 4 centimeters larger than the pan. Transfer the dough to the pan by peeling off the top parchment and inverting into the pan. Peel away the remaining parchment.
4. Step 4: Press the dough firmly into the corners and sides of the pan. Trim any excess dough with a sharp knife. Prick the base all over with a fork to prevent puffing and refrigerate for 30 minutes.
5. Step 5: Preheat the oven to 200°C (390°F). Line the tart shell with foil and fill with baking beans or rice. Bake for 12-15 minutes until the edges are set but not golden. Remove foil and beans, trim edges neatly, and bake for another 10-12 minutes until the bottom is golden and firm. Cool completely.
6. Step 6: For the filling, heat the fresh orange juice in a medium saucepan over medium heat until just steaming (do not boil). In a separate bowl, whisk together the eggs, superfine sugar, and sifted cornstarch until smooth and pale.
7. Step 7: Slowly pour the hot orange juice into the egg mixture while whisking constantly to temper the eggs and prevent scrambling.
8. Step 8: Return the mixture to the saucepan and cook over medium heat, whisking constantly, until it thickens and comes to a gentle boil. Remove from heat, stir in the powdered gelatin, softened butter, reserved orange zest, and angostura bitters until smooth.
9. Step 9: Pour the orange curd into the cooled tart shell. Smooth the surface and refrigerate until set, at least 4 hours or overnight.
10. Step 10: To garnish, whip the chilled heavy cream with powdered sugar and optional angostura bitters until soft peaks form. Arrange orange segments on top of the tart, spoon or pipe whipped cream alongside, sprinkle with crushed pistachios, and garnish with fresh mint leaves before serving.

Tips & Variations

• For a gluten-free crust, substitute using almond flour and gluten-free all-purpose flour blend.
• Chill the dough thoroughly before rolling to prevent shrinking during baking.
• Use freshly squeezed orange juice for the brightest flavor in the filling.
• Swap pistachios for toasted almonds or pecans for a different crunch.
• Add a splash of Grand Marnier or Cointreau to the filling for an adult twist.

Storage

Store the tart covered in the refrigerator for up to 3 days. The crust may soften slightly over time but will remain delicious. Reheat slices gently in a warm oven or serve chilled for the best texture. Whipped cream topping is best added fresh before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the tart dough ahead of time?

Yes, the dough can be refrigerated for up to 24 hours or frozen for up to 1 month. Just thaw in the refrigerator before rolling out.

How do I prevent the tart crust from shrinking?

Make sure to chill the dough well before rolling and avoid stretching it when placing in the pan. Also, blind bake the crust with weights to keep its shape.

Classic Orange Tart Recipe

Print Recipe

★★★★★

4.8 from 85 reviews

This Classic Orange Tart features a tender, flaky almond crust filled with a rich and creamy orange curd. The bright citrus flavor is enhanced by fresh orange zest and optional angostura orange bitters, topped with whipped cream, fresh orange segments, pistachios, and mint for an elegant finish. A perfect balance of sweet and tangy, this dessert is ideal for special occasions or a summertime treat.

• Author: Isla
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 5 hours (including chilling time)
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: French

Ingredients

Scale 1x2x3x

For the Crust:

• 1 1/4 cups all-purpose flour (King Arthur brand preferred)
• 1/2 cup powdered sugar
• 1/4 cup almond flour
• 1 tsp salt
• Zest from 1 orange (optional, finely grated)
• 2/3 cup unsalted butter, chilled and cut into 1/2-inch cubes
• 1 egg yolk
• 1 tbsp cold water

For the Orange Filling:

• 1 1/4 cups fresh orange juice (about 3 large oranges, freshly squeezed)
• 4 eggs (room temperature)
• 1/4 cup superfine sugar
• 3 1/2 tbsp cornstarch (sifted)
• 2 tsp powdered gelatin
• 1/2 cup unsalted butter, softened (Kerrygold preferred)
• Reserved orange zest
• 1 tbsp angostura orange bitters (optional)

For the Topping:

• 1 cup heavy cream, chilled
• 3 tbsp powdered sugar
• 1 tsp angostura orange bitters (optional)
• 1 orange, peeled and segmented (pith removed)
• 10 shelled pistachios, crushed
• Fresh mint leaves for garnish

Instructions

1. Prepare the Tart Dough: Combine flour, powdered sugar, almond flour, salt, and orange zest in a food processor and pulse until combined. Add chilled butter cubes and pulse until the mixture resembles coarse breadcrumbs with some pea-sized butter pieces remaining. Add egg yolk and cold water, then pulse just until dough forms a shaggy mass. Form into a disk, wrap in plastic wrap, and refrigerate for at least 15 minutes (preferably 30 minutes to 1 hour) to ensure easier handling and prevent shrinkage during baking.
2. Line and Blind Bake the Tart Shell: Grease a 9-inch tart pan with removable bottom. Roll chilled dough between parchment sheets to about 1/8-inch thickness, making it 4 cm larger than the pan. Transfer to pan by peeling parchment off carefully, press dough into corners and sides, trim overhang, and prick base with fork. Refrigerate for 30 minutes. Preheat oven to 200°C (390°F). Line dough with foil, fill with baking beans or rice, bake 12-15 minutes until edges set but not golden. Remove foil and beans, trim edges, bake an additional 10-12 minutes until bottom is golden and firm. Cool completely.
3. Create the Orange Curd Filling: Heat fresh orange juice in a saucepan over medium heat until steaming but not boiling. Meanwhile, whisk eggs, superfine sugar, and sifted cornstarch until smooth and pale. Slowly temper eggs by gradually whisking hot orange juice into the egg mixture to prevent scrambling. Return mixture to saucepan and cook over medium heat, stirring constantly until thickened. Remove from heat, stir in powdered gelatin until dissolved, then mix in softened butter, reserved orange zest, and optional angostura orange bitters until smooth.
4. Assemble the Tart: Pour the warm orange curd filling into the cooled tart shell. Smooth the surface with a spatula. Refrigerate the tart for at least 4 hours or until the filling is completely set and chilled.
5. Prepare the Topping: Whip chilled heavy cream with powdered sugar and optional angostura orange bitters until soft peaks form. Gently arrange peeled and segmented orange pieces on top of the tart. Pipe or spread the whipped cream decoratively around or atop the tart. Sprinkle crushed pistachios and garnish with fresh mint leaves for color and freshness.
6. Serve: Slice the tart carefully with a sharp knife. Serve chilled as a refreshing, elegant finish to any meal.

Notes

• Chill tart dough longer for easier rolling and less shrinkage during baking.
• Use freshly squeezed orange juice for best flavor in the filling.
• Tempering the eggs slowly with warm juice prevents curdling for a smooth filling.
• Blind baking ensures a crisp crust that won’t get soggy from the wet filling.
• Optional angostura orange bitters deepen the orange flavor beautifully but can be omitted for a more straightforward citrus taste.
• Store leftover tart covered in the refrigerator for up to 3 days.

Keywords: orange tart, citrus dessert, almond crust, orange curd, classic tart, baked tart, elegant dessert