Print

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.

Ingredients

Scale

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

Find it online: https://islawhite.com/classic-orange-tart-recipe/