French Orange Tart
This orange tart offers a sweeter, less tangy twist on the classic lemon version, perfect for dessert or a tea time treat.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Preheat the oven to 375 F.
-
Mix flour, sugar, and salt; cut in chilled butter until crumbly, then add cold water to form a dough ball. Chill for several hours.
-
Roll the dough to fit a 10-inch tart pan. Blind bake with pie weights for 15 minutes, then remove weights and bake for 5 more minutes until golden; cool.
-
In a double boiler, melt butter and crème fraiche until combined and warm; set aside.
-
Whisk eggs, egg yolks, and sugar in a separate bowl over the double boiler. Stir in orange juice and cook for 3-4 minutes until thick.
-
Add orange zest and the butter-crème fraiche mixture to the egg mixture, cooking for 3 minutes until warmed.
-
Lower the oven to 300 F. Pour the filling into the cooled shell and bake for 15-20 minutes until set and golden brown.
-
Cool the tart in the pan for 15 minutes before serving at room temperature or chilled.