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Prep: 20 mins
Cook: 45 mins
Total: 65 mins
Servings:
8 to 10 servings
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INGEREDIENTS
For the Pastry:
1 1/4 cups all-purpose flour
2 tablespoons granulated sugar
1/2 teaspoon salt
3 1/2 ounces (7 tablespoons) unsalted butter, cold
3 tablespoons cold water
For the Orange Filling:
4 ounces (8 tablespoons) unsalted butter
1/4 cup crème fraiche
2 large eggs
3 large egg yolks
2/3 cup granulated sugar
2/3 cup freshly squeezed orange juice
4 teaspoons finely grated orange zest
Make the Pastry
Gather the ingredients for the pastry.
In a small bowl, mix the flour, sugar, and salt.
Using a pastry cutter, large-tined fork, or a food processor on pulse setting, cut the chilled butter into the flour until it resembles coarse sand with a few pea-sized pieces of butter still visible.
Sprinkle the cold water onto the mixture and toss a few times gently, just until it forms a ball that holds together.
Flatten the dough into thick disk shape, wrap in plastic wrap, and chill for several hours before working with it.
Position a rack in the center of the oven and heat to 375 F. Roll and trim the dough to make a circle large enough to fit a 10-inch fluted tart pan. Fit the circle into the bottom and up the sides of the pan. Trim any excess dough.
Line the pan with parchment paper. Add pie weights or dried beans and bake it for 15 minutes.
Remove the pie weights and bake the shell for an additional 5 minutes. Set aside the pastry shell, still in the tar to cool.
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Make the Orange Filling
Gather the ingredients for the filling.
In a double boiler on medium-low heat, or in a large bowl on top of a medium saucepan filled with a few inches of water (the bottom of the bowl should not touch the water), stir together the butter and the crème fraiche until the butter has melted and the mixture is thoroughly combined (the mixture should be warm, and not boiling), set it aside.
In a separate pan set over the double boiler, whisk together the eggs, egg yolks, and sugar.
Stir the orange juice into the mixture and cook, constantly stirring, until the mixture thickens, 3 to 4 minutes.
Add the orange zest and the butter-crème fraiche mixture to the eggs and cook, constantly stirring until combined and warmed through, about 3 minutes.
Lower the oven to 300 F.
Pour the orange filling into the prepared pastry shell and bake it for 15 to 20 minutes until it turns golden brown and the filling is set.
Allow the tart to cool in the pan on a wire rack for 15 minutes.
Serve at room temperature, or chill in the refrigerator before serving.
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Tips
Make the pastry dough ahead of time. Refrigerate it for up to 24 hours before baking, when ready, follow the directions above to bake it.
This tart should be kept in the fridge and will last for 3 to 4 days. Cover it tightly with plastic wrap to keep it fresh. It cannot be frozen.
Get creative, and throw some garnish on your tart—orange slices, strawberries, blueberries, mint leaves, or all of them, to add some color.
Top each slice with some Chantilly creme for the finishing touch.
FROM :
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French Orange Tart | Fall Desserts | Orange Cake
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