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French Orange Tart Recipe

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★★★★★

4.7 from 71 reviews

This French Orange Tart features a crisp sweet shortcrust pastry filled with a silky, vibrant orange cream made from fresh orange juice and zest. The tart is baked until golden, then chilled to set the creamy orange filling, offering a refreshing citrus dessert perfect for any occasion.

Ingredients

Scale

Sweet Shortcrust Pastry

  • 100 gr (6 1/2 tbsp) Unsalted Butter, very soft
  • 40 gr (1/3 cup) Powdered Sugar
  • 1 Egg
  • 40 gr (1/3 cup + 1 tsp) Almond Meal
  • 200 gr (1 1/3 cup) Plain / All-Purpose Flour
  • 1 pinch Salt
  • 1 Orange, zested (optional)

Orange Cream

  • 3 Large Oranges – Juice and Zest (about 300 ml / 1 1/4 cup juice)
  • 4 Eggs
  • 60 gr (1/4 cup) Caster Sugar
  • 25 gr (3 1/2 tbsp) Cornstarch
  • 115 gr (1/2 cup) Unsalted Butter, soft
  • 1 tsp Gelatine Powder (optional)

Instructions

  1. Prepare the Pastry Dough: Place the very soft butter and powdered sugar in the bowl of a mixer fitted with a paddle attachment and mix until smooth and creamy. On low speed, add the egg, almond meal, and orange zest if using. Scrape down the sides of the bowl as needed to combine evenly.
  2. Add Flour and Salt: Add the plain flour and a pinch of salt to the mixture. Mix on low speed until the dough just comes together into a ball.
  3. Chill and Roll Pastry: Bring the dough together into a ball, then roll it thinly between two sheets of baking paper. Place the rolled dough on a flat tray and refrigerate for at least one hour to rest.
  4. Line Tart Pan and Bake Pastry Shell: Once chilled, line your pastry ring or tart pan with the dough and dock the base with a fork. If baking immediately, freeze for at least 30 minutes. Then bake the crust in a preheated oven at 160°C (325°F) for 25 to 30 minutes until golden. Cool completely before filling.
  5. Prepare Orange Cream Filling: Zest and juice the oranges. Place the juice in a small pot and warm gently on low heat until it simmers. Meanwhile, whisk the eggs, sugar, and cornstarch in a heat-proof bowl until smooth.
  6. Combine Juice and Egg Mixture: Gradually pour the hot orange juice into the egg mixture while whisking continuously to prevent curdling. Return the combined mixture to the pot.
  7. Cook the Filling: Heat the mixture on low, whisking constantly until it thickens and coats the back of a spoon. Remove from heat and transfer to a clean container.
  8. Add Gelatine (Optional): If using, rehydrate gelatine powder in a little cold water and whisk it into the warm cream until completely dissolved.
  9. Cool Cream and Add Butter & Zest: Allow the cream to cool to room temperature. Then add the softened butter and orange zest and blend quickly with an immersion blender or whisk until smooth and well combined.
  10. Fill Tart and Chill: Pour the orange cream filling into the cooled tart shell and smooth the surface with an offset spatula. Refrigerate the tart for at least 2 to 3 hours or up to 24 hours to set fully.
  11. Garnish and Serve: Optionally, garnish with small fresh orange segments before serving for an elegant presentation.

Notes

  • Using almond meal in the pastry adds a subtle nutty flavor and texture.
  • Chilling and freezing the pastry before baking helps prevent shrinking and ensures a crisp crust.
  • Be careful when combining hot juice with eggs to avoid scrambling; whisk continuously and pour slowly.
  • Gelatine is optional but helps to set the filling more firmly.
  • This tart can be prepared a day in advance and stored covered in the refrigerator.

Keywords: French Orange Tart, Citrus Tart, Sweet Shortcrust Pastry, Orange Cream Filling, French Dessert

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