Ingredients
Scale
- For the Crust:
- 1 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, very cold and cubed
- 2-3 tablespoons ice water (as needed)
- For the Zesty Orange Filling:
- 4 large eggs
- 2 large egg yolks
- 1 cup granulated sugar
- 1/2 cup fresh orange juice (from 2-3 oranges)
- 2 tablespoons fresh orange zest (from 2-3 oranges)
- 1/4 cup unsalted butter, melted and cooled slightly
- 2 tablespoons cornstarch
Instructions
- Prepare the Crust: In a large bowl, whisk together flour, sugar, and salt. Cut in the cold, cubed butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter.
- Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Do not overmix. Form the dough into a disc, wrap in plastic, and chill in the refrigerator for at least 30 minutes.
- Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough to a 12-inch circle. Carefully transfer it to a 9-inch tart pan with a removable bottom. Press the dough gently into the bottom and up the sides. Trim any excess dough.
- Blind Bake the Crust: Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove the parchment paper and weights, then bake for another 5-7 minutes, or until the crust is lightly golden. Reduce oven temperature to 325°F (160°C).
- Make the Zesty Orange Filling: In a medium bowl, whisk together eggs, egg yolks, and granulated sugar until well combined. In a separate bowl, whisk together orange juice, orange zest, and cornstarch until smooth. Gradually whisk the orange juice mixture into the egg mixture.
- Stir in the melted and slightly cooled butter until fully incorporated. Pour the filling into the pre-baked tart crust.
- Bake the Tart: Carefully transfer the tart to the preheated oven (325°F/160°C). Bake for 25-30 minutes, or until the filling is set but still has a slight jiggle in the center. The edges should be firm.
- Cool and Chill: Remove the tart from the oven and let it cool completely on a wire rack. Once at room temperature, transfer it to the refrigerator and chill for at least 2 hours, or until thoroughly cold and set. This step is crucial for perfect slicing.
- Serve: Once chilled, carefully remove the tart from the pan. Slice and serve plain, or garnish with fresh orange segments, a dusting of powdered sugar, or a dollop of whipped cream.
Notes
For best results, ensure your butter for the crust is very cold. When zesting oranges, be careful to only get the bright orange part, avoiding the bitter white pith. The tart needs to chill completely to set properly – patience is key for that perfect slice! Garnish with fresh orange segments or candied orange peel for an extra touch of elegance. This tart keeps well in the refrigerator for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 35g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 120mg