This Orange Tart is a vibrant masterpiece that balances zesty citrus with creamy indulgence in every bite. The crisp, buttery crust contrasts beautifully with the smooth, velvety filling, creating a symphony of textures.
Bursting with fresh orange flavor, it’s a dessert that feels both refreshing and decadent. With just 30 minutes of prep and a little patience while it bakes and chills, you’ll have a show-stopping treat ready to impress.
Perfect for any occasion, this tart is as delightful to look at as it is to eat. The bright orange hue and glossy finish make it a feast for the eyes, while the tangy-sweet flavor keeps you coming back for more. Whether you’re hosting a dinner party or treating yourself, this recipe is worth the 5-hour journey from start to finish. Trust me, the first slice will make it all worthwhile!
Ingredients for Orange Tart
- 1 recipe pate sucree (store-bought or homemade)
- 4 large eggs
- 2 large egg yolks
- 1 cup (8 oz/225 g) granulated sugar
- ¼ teaspoon salt
- 1 cup (8 fl oz/240 ml) fresh navel orange juice (strained for smoothness)
- ⅓ cup (2 ½ fl oz/75 ml) fresh lemon juice (strained for smoothness)
- ½ cup (4 oz/115 g) butter, softened (unsalted recommended)
- Zest of 2 oranges (finely grated)
- Whipped cream and orange slices (optional, for decoration)
Step-by-Step Instructions
- Pre-Bake the Pate Sucree: Preheat the oven to 350°F (180°C). Line a 10-inch (25 ½ cm) tart pan with the pate sucree crust. Prick the bottom with a skewer and refrigerate for 20 minutes. Line the crust with parchment paper and pie weights, then bake for 20 minutes. Remove the paper and weights and bake until the bottom is pale golden, about 10 more minutes. Remove from the oven and reduce the temperature to 325°F (165°C).
- Make the Filling: Place a medium heatproof bowl with a fine mesh sieve next to the stove. In a large saucepan, whisk together the eggs, yolks, sugar, and salt until smooth. Whisk in the orange and lemon juice.
- Cook the Filling: Cook over medium-low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon, about 6-8 minutes. Immediately pour through the sieve into the heatproof bowl.
- Add Butter and Zest: Stir in the butter and orange zest until the butter has melted. Pour the curd into the prepared tart shell.
- Bake the Tart: Place the tart on a rimmed baking dish to catch drippings. Bake at 325°F (165°C) for 35-45 minutes, until the edges are slightly puffed and set, and the center is thick but still a little jiggly.
- Cool and Chill: Let the tart cool at room temperature for 1 hour, then transfer to the refrigerator to cool completely, about 3 hours.
- Garnish and Serve: Before serving, garnish with piped whipped cream and orange slices if desired. Store leftovers in an airtight container in the refrigerator for up to 2 days.
Perfect Pairings: Serving Suggestions
This Orange Tart is a showstopper on its own, but pairing it with the right accompaniments can elevate your dessert game. Serve each slice with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream for a creamy contrast.
For a refreshing twist, add a few mint leaves or a drizzle of honey over the top. It’s also delightful with a cup of Earl Grey tea or a glass of sparkling wine for a sophisticated finish.
Storage Secrets: Keeping Your Tart Fresh
To store your Orange Tart, cover it tightly with plastic wrap or place it in an airtight container and refrigerate for up to 2 days. If you’d like to enjoy it later, you can freeze the tart (without whipped cream or garnish) for up to 1 month. Thaw it in the refrigerator overnight before serving. For the best texture, let it sit at room temperature for 10-15 minutes before slicing.
Time-Saving Tips for Busy Bakers
Short on time? Use a store-bought tart shell instead of making pate sucree from scratch. You can also prepare the orange curd filling a day ahead and store it in the fridge until you’re ready to bake. To speed up chilling, place the tart in the freezer for 1 hour instead of refrigerating for 3. These small tweaks can save you precious minutes without compromising on flavor!
Recipe Variations: Mix It Up
Feel free to get creative with this recipe! Swap the orange juice for grapefruit juice for a tangier twist, or add a splash of Grand Marnier for a boozy kick. You can also experiment with different citrus zests, like lime or blood orange, to customize the flavor. For a nutty crust, try using almond flour in your pate sucree. The possibilities are endless!
Essential Equipment for Success
To make this recipe a breeze, you’ll need a 10-inch tart pan with a removable bottom for easy slicing. A fine mesh sieve is crucial for achieving a smooth curd, and a rimmed baking sheet will catch any drips during baking. Don’t forget a whisk for mixing the filling and a zester for fresh orange zest. These tools will ensure your tart turns out perfectly every time!
Orange Tart Recipe
Ingredients
- 1 recipe pate sucree
- 4 large eggs
- 2 large egg yolks
- 1 cup granulated sugar (8 oz/225 g)
- ¼ teaspoon salt
- 1 cup fresh navel orange juice (8 fl oz/240 ml)
- ⅓ cup fresh lemon juice (2 ½ fl oz/75 ml)
- ½ cup butter, softened (4 oz/115 g)
- Zest of 2 oranges
- Whipped cream and orange slices, for decoration (optional)
Instructions
- Preheat the oven to 350°F (180°C) and line a 10-inch (25 ½ cm) tart pan with a removable bottom with the pate sucree crust. Prick the bottom all over with a skewer and refrigerate for 20 minutes.
- Line the crust with parchment paper and pie weights and bake for 20 minutes, then remove the paper and weights and continue baking until the bottom is pale golden, about 10 more minutes. Remove from the oven and reduce the temperature to 325°F (165°C).
- Place a medium heatproof bowl with a fine mesh sieve on top next to the stove.
- In a large saucepan, whisk together the eggs, yolks, sugar and salt until smooth, then whisk in the orange and lemon juice.
- Cook over medium-low heat, stirring constantly, until the mixture begins to thicken enough to coat the back of a spoon, about 6-8 minutes.
- Immediately pour through the sieve into the heatproof bowl.
- Stir in the butter and orange zest until the butter has melted, then pour this curd into your prepared tart shell.
- Place on a rimmed baking dish to catch any drippings and bake for 35-45 minutes, until the edges are slightly puffed and set and the center is thick but still a little jiggly.
- Let cool at room temperature for an hour, then transfer to the refrigerator to cool completely, about 3 hours.
- Before serving, garnish with some piped whipped cream and orange slices if you wish.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
