Orange Tart, Capri Style: Torta d'Arancia di Capri

Total Time:
2 hr 25 min
1 hr 40 min
45 min

10 to 12 servings

  • Pastry:
  • 2 cups flour, plus additional for rolling out pastry
  • 1/2 teaspoon salt
  • 2 tablespoons granulated sugar
  • 2 lemons, zested
  • 3/4 cup butter, cut into small cubes and chilled
  • 1 egg plus 1 yolk
  • 2 tablespoons orange liqueur
  • 1 cup confectioners' sugar
  • Filling:
  • 1 1/3 cups freshly-squeezed orange juice
  • 1 orange, zested and finely grated
  • 1/4 cup dark brown sugar
  • 1/2 cup mascarpone cheese
  • 7 eggs
  • 3 tablespoons orange liqueur
  • Confectioners' sugar, for garnish
  • In a medium bowl, combine the flour, salt, sugar, and lemon zest. Cut the butter into the dry ingredients until the mixture resembles coarse crumbs. In a small bowl, combine the egg, the yolk, the liqueur and confectioners' sugar, and stir this mixture into the flour mixture with a fork until it just comes together. Turn the mixture onto a floured board and gently work the mixture until a dough is formed. Press the dough into a disc shape about 6 inches across, wrap tightly in plastic wrap and freeze for 15 minutes. Remove from the freezer and quickly roll the dough so that it fills out a buttered, 12 to 14-inch tart pan. Place the dough in the pan, trimming the edges, wrap the pan in plastic wrap and refrigerate for 30 minutes.

  • Preheat the oven to 400 degrees F.

  • Remove the pastry from the refrigerator and prick it all over with a fork. Bake for 10 minutes, reduce heat to 375 degrees F and continue to bake for 10 to 15 minutes more, until golden. Remove from oven and allow to cool. Using baking beads will help set the shell and eliminate shrinkage.

  • To make the filling, in a medium bowl, combine the orange juice, zest, sugar, and mascarpone and beat well. Add the eggs 1 at a time and continue to beat. When all eggs have been added, beat in the liqueur.

  • Pour the filling into the cooled pastry shell and bake at 350 degrees F for 40 to 50 minutes, until the custard is set. Allow to cool dust with confectioners' sugar.

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