Orange Tart

Total Time:
4 hr 55 min
20 min
3 hr 30 min
1 hr 5 min

1 tart, about 8 servings

  • Prepared Sweet Pie Dough, recipe follows
  • 1/4 cup fresh orange juice
  • 1 teaspoon grated orange zest
  • 1/2 cup sugar
  • 5 large egg yolks, beaten
  • 1/2 cup heavy cream
  • 3 navel oranges, segmented
  • 1 pint raspberries
  • Preheat the oven to 400 degrees F.

  • On a lightly floured surface, roll out the pie dough to an 11-inch circle. Transfer to a 10-inch tart pan with a removable bottom and press the dough against the sides. Refrigerate for 20 to 30 minutes.

  • Line the shell with parchment paper and fill with pie weights or dried beans. Bake for 10 minutes. Remove the paper and weights, and bake until golden brown, 10 to 15 minutes. Remove from the oven and cool on a wire rack before filling.

  • Reduce the oven temperature to 350 degrees F.

  • In a mixing bowl, whisk the juice, zest, and sugar to dissolve the sugar. Whisk in the beaten egg yolks and cream. Pour into the prepared shell and bake until set, about 30 minutes.

  • Cool completely then cover and refrigerate until well chilled, at least 3 hours. Before serving, arrange the orange segments and raspberries in a concentric pattern around the top of the tart.

  • Sprinkle lightly with powdered sugar and serve chilled.

Sweet Pie Dough:
  • Sift the flour, sugar, and salt into a large bowl. Using your fingers, work in the butter and shortening until the mixture resembles coarse crumbs. Add 2 tablespoons of ice water and work with your fingers until the water is incorporated and the dough comes together. Add more water as needed to make a smooth dough, being careful not to over mix. Form the dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes before using.

  • Yield: enough for 1 (10-inch) tart

  • Prep Time: 10 minutes

  • Inactive Prep Time: at least 30 minutes

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4.5 2
The Sweet Pie Dough made a very thick tart crust, and the finished product seemed tough. I used juice and zest from navel oranges in addition to the segments. The tart turned out very sweet. I would have liked to have more tartness in the custard. I topped the tart with sliced and whole strawberries along with the orange supremes. It was lovely. item not reviewed by moderator and published
OH. MY. GOD. This was soooo easy and such a hit with my guests. I used a ready made pie crust from the frozen section of my local market. I may try it with my own graham cracker crust next time I make it. item not reviewed by moderator and published

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