ORANGE TART
This easy Orange Tart has a creamy, sweet and smooth filling which is encased in a homemade shortbread pastry. Every bite is bliss! You can use blood oranges in this recipe too.
Provided by Michelle Minnaar
Categories Dessert
Time 1h30m
Number Of Ingredients 21
Steps:
- Place the flour, confectioners' sugar, almond flour, salt, orange zest and the cold butter into a food processor. Pulse the ingredients until a fine breadcrumb consistency has been formed.
- Add the egg yolk and cold water, pulse again until the mixture sticks together in clumps.
- Tip the contents of the food processor onto your work surface and bring together into a ball with your hands. Knead the pastry a few times until nice and smooth. (If your butter wasn't cold and was a bit too soft your pastry might be too. If so, wrap it in parchment paper and chill in the fridge for 15 minutes.) Set aside.
- Grease a 23cm/9in loose-bottomed tart tin.
- Lay a piece of parchment paper on the work surface. Remove the base of the tart tin and lay it on the paper. Using a pencil, draw a circle onto the paper 4cm/1½ins bigger than the base of the tin.
- Dust the base of the tin with flour. Place the pastry ball in the centre of the tin base and flatten out slightly. Roll out the pastry, still on the tin base, until it meets the circle marks. As you are rolling the pastry, turn the pastry by turning the paper.
- Gently fold the pastry into the centre of the tin base. Carefully lift the tin base off the work surface, drop it into the tin, ease the pastry into the corners and up the sides of the tin, pressing the overhang lightly over the rim. If the pastry has cracked at all, simply press it together to seal.
- Press the pastry into the curves of the tin then lightly prick the base with a fork, but not all the way through. Place the pastry-lined tin onto a baking tray, cover loosely with cling film or tea towel and chill in the fridge for 30 minutes.
- Preheat the oven to 200°C/180°C Fan/390°F/gas mark 6.
- Remove the pastry from the fridge and uncover.
- Line the inside of the pastry with foil so it supports the sides, then fill with baking beans.
- Bake blind for 12-15 minutes, until the pastry is set, then lift out the foil and beans.
- Carefully trim the excess pastry from the sides using a potato peeler, lightly run the peeler over the top of the excess pastry until it falls away, leaving you a smooth top to your edges. Remove the trimmings from the sheet.
- Return the empty pastry case to the oven for another 10-12 minutes or until it is pale golden and completely dry.
- Set aside and allow to cool while you make your orange filling.
- [Optional] If you are using fresh oranges, zest the oranges and set aside the zest for later. Now juice the oranges and place the juice into a small pot.
- Heat the orange juice on the stove over low heat until it simmers.
- While the juice is heating up, whisk together the eggs, sugar and cornstarch in a bowl until smooth.
- Once the juice starts to simmer, slowly pour it over the egg mixture while whisking. Mix well until combined and smooth, then pour it back into the pot.
- Place the pot back over a low heat and keep mixing until the liquid starts to thicken. Remove from the heat and transfer into a mixing bowl. Add the gelatine powder and whisk until fully incorporated.
- Leave the filling to cool down slightly then add the soft butter, orange zest and Angostura orange bitters. Quickly mix it in with a whisk until fully combined.
- Pour the orange filling into the pastry case and lightly drop the case onto your counter, from about 2.5cm (1 inch) off of the counter, a few times until all bubbles have been released from the filling. Place in the fridge to set for at least 3 hours or, for best results, overnight.
- Remove the tart from the tin.
- Place the cream, confectioners' sugar and the Angostura orange bitters into a bowl and whisk together until firm.
- Now decorate as you see fit. Feel free to take inspiration from the photos or just go with your own ideas. Enjoy!
Nutrition Facts : ServingSize portions, Calories 459 calories, Sugar 19.3 g, Sodium 270.9 mg, Fat 29.5 g, SaturatedFat 17 g, TransFat 0.2 g, Carbohydrate 39.8 g, Fiber 1.6 g, Protein 7.2 g, Cholesterol 163.4 mg
BLACKBERRY BUTTER TARTS
It's like a butter tart and fruit tart married up. The bitterness of the blackberries complements the sweetness of the butter tart.
Provided by Chef V
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 40m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Place tart shells on a baking sheet.
- Mash blackberries and lemon zest together lightly in a small bowl. Divide blackberry mixture evenly into the bottom of tart shells.
- Whisk brown sugar, honey, egg, butter, vanilla extract, and salt together in a bowl; spoon mixture evenly over blackberries in shells.
- Bake in the preheated oven until filling is bubbly and shells are golden, 22 to 27 minutes.
Nutrition Facts : Calories 231.9 calories, Carbohydrate 36.8 g, Cholesterol 20.9 mg, Fat 8.8 g, Fiber 0.6 g, Protein 2.2 g, SaturatedFat 2.9 g, Sodium 125.7 mg, Sugar 22.3 g
ORANGE-BLACKBERRY TART
It takes about 2 days to make with chilling the dough and everything but, it tastes so good you won't mind the extra time you put in.
Provided by DarkLove
Categories Dessert
Time P1DT30m
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- For the dough, pulse butter, sugar, egg and lemon zest in a food processor with metal blade just a few times to break up the butter a bit.
- With machine off, add the flour.
- Pulse again just until a dough forms.
- (Or use a pastry cutter in a large bowl.) Transfer dough to a floured work surface and gently knead a few times to bring it together.
- Wrap dough in plastic wrap and chill until firm, about 1 hour, for for up to 1 day.
- On a floured surface, roll the dough into a circle 1/8-inch thick.
- Fit dough into a 10-inch tart pan with a removable bottom, pressing dough to the bottom of the pan to eliminate air bubbles.
- Trim excess dough from the edges and prick the bottom a dozen times with a fork.
- Chill until firm, about 1 hour.
- Heat oven to 350 degrees.
- Place tart shell on a baking sheet.
- Line the dough with foil and fill with dried beans or pie weights.
- Bake for 15 minutes.
- Carefully remove foil with the weights and bake the shell for another 15 minutes until golden brown.
- Let cool in pan.
- The tart shell will keep, well wrapped, for up to 1 day.
- For the orange filling: In a large mixer bowl, beat the butter and sugar until light and creamy, 3-5 minutes.
- Beat in the eggs and yolks, one by one, scraping down the bowl between additions.
- Beat the mixture for a few minutes before gradually beating in the orange juice.
- The mixture may look slightly curdled, but do not worry; it will smooth when it cooks.
- Pour the lemon juice into a small bowl and sprinkle the gelatin on top.
- Set aside.
- Pour the butter mixture into a medium stainless-steel saucepan and add the orange zest.
- Cook, whisking constantly, over medium heat until it thickens enough to coat the back of a spoon and the temperature reaches 170 degrees on a kitchen thermometer.
- Do not let it boil.
- Take the pan off the heat and stir in the softened gelatin until it dissolves.
- Strain the mixture through a fine sieve into a bowl and let cool for about 30 minutes.
- Pour the mixture into the baked shell.
- Refrigerate until set, about 3 hours, or for up to 1 day.
- To assemble: Whip the cream until soft peaks form.
- Use immediately or chill for up to 3 hours.
- Arrange blackberries on top of the orange filling in a pretty pattern.
- Cut the tart into 10 slices.
- Top each with whipped cream or serve cream on the side.
Nutrition Facts : Calories 608.6, Fat 40, SaturatedFat 24, Cholesterol 232.4, Sodium 44.4, Carbohydrate 56.7, Fiber 4, Sugar 28.6, Protein 8.2
SALLY'S FRESH BLACKBERRY TART
Provided by Food Network
Categories dessert
Time 4h30m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- For Crust: In large mixing bowl, mix the flour, ground almonds, brown sugar and salt together. Rub the butter pieces into the flour mixture. Add the ice water and gently knead until dough comes together. Wrap in plastic and form in flat disc about 1-inch thick. Refrigerate dough for 1 hour.
- Preheat oven to 400 degrees F.
- Sprinkle flour on the countertop and roll out the dough to an even thickness, round shape. Place dough round in a 10-inch tart pan with removable bottom. Fold any edges inside, forming a thicker crust. Leave the dough a bit longer than the edges of the tart pan to allow for shrinking during cooking. Line the inside of the crust with parchment paper or foil. Pour in the beans, filling to the edges. Bake about 20 minutes, or until bottom begins to look cooked. Let cool. Remove the beans and foil.
- For Tart: Toss the berries with the flour, salt, sugar, butter, and lemon juice and lemon zest. Stir in the brown sugar. Place the fruit in a saute pan over medium heat and cook just until a sauce is formed. Place the fruit in the baked crust and bake for about 40 minutes, or until the fruit bubbles and juice thickens.
- Remove from oven and cool for 2 hours before slicing.
CARAMELIZED ORANGE TART WITH BLACKBERRY PURéE
Categories Milk/Cream Berry Egg Dessert Bake Broil Orange Spring Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 Servings
Number Of Ingredients 16
Steps:
- For crust:
- Mix flour, powdered sugar and salt in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. Mix in beaten egg. Mix in enough ice water by teaspoonfuls to form moist clumps. Gather dough into ball; flatten into disk. Wrap in plastic; refrigerate at least 30 minutes. (Can be made 1 day ahead. Keep chilled. Soften slightly at room temperature before rolling out.)
- Roll out dough on floured surface to 14-inch round. Roll up dough on rolling pin; transfer to 11-inch-diameter tart pan with removable bottom. Trim dough to 1-inch overhang. Fold in overhang to form double-thick sides extending 1/4 inch above sides of pan, pressing to adhere. Pierce crust with fork in several places. Freeze crust 30 minutes.
- Preheat oven to 375°F. Bake crust until set and light golden, piercing with fork if crust bubbles, about 18 minutes. Cool completely.
- For filling:
- Blend eggs and next 4 ingredients in processor. Add cream and blend until smooth. Pour into cooled crust. Bake tart until filling is set, about 25 minutes. Cool. (Can be made 1 day ahead. Cover and refrigerate.)
- Preheat broiler. To make foil cover to protect crust edges during broiling, cut out 12-inch round of foil. Cut out center of foil, leaving 2-inch-wide circle. Place foil circle atop tart, covering crust edges. Dust center of tart with powdered sugar. Broil tart until sugar melts and is golden, watching closely and rotating tart for even broiling, about 1 minute.
- Transfer pan to rack. Remove foil circle. Cool tart at least 30 minutes. Remove pan sides. Serve tart slightly warm or at room temperature with Blackberry Purée.
FRANGIPANE, FIG & ORANGE TART
Treat guests over for Christmas to this frangipane, fig and orange tart. It's delicious at the end of a family feast, or simply served for afternoon tea
Provided by Liberty Mendez
Categories Dessert
Time 1h50m
Number Of Ingredients 14
Steps:
- Tip the flour, butter and a pinch of salt into a food processor, and pulse the mixture a few times until it resembles breadcrumbs. Add the sugar and orange zest and pulse again. Add the vanilla, egg yolk and 1 tbsp cold water, then pulse until the mixture just comes together into a dough. Press the dough into a ball with your hands, then roll it out on a lightly floured surface until it's large enough to line a 22cm loose-bottomed tart tin. Use it to line the tin, pressing it into the sides, then prick the base all over with a fork and chill for 30 mins.
- Meanwhile, prepare the frangipane. Put the butter in a medium bowl and beat with an electric whisk until creamy, then add the sugar and continue beating until light and fluffy. Gradually add the eggs, one at a time, beating well after each addition. Fold in the almonds and flour.
- Heat the oven to 180C/160C fan/gas 4 and put a baking tray in the oven to heat up. Spoon the frangipane into the chilled pastry case and smooth the top using the back of a spoon. Arrange the figs, cut-side up, in a circle pattern, pushing them down gently into the frangipane.
- Carefully transfer the tart to the hot baking tray in the oven, and bake for 1 hr-1 hr 10 mins (cover with foil after 40 mins if it's browning too quickly), or until the figs are tender and a skewer inserted into the frangipane comes out clean. Leave to cool in the tin.
- While the tart cools, make the glaze. Mix the orange zest and juice, the sugar and 1 tbsp water together in a small pan, bring to the boil, reduce the heat and simmer for 5-10 mins until syrupy. Remove the tart from the case, transfer to a plate, and brush with the glaze.
Nutrition Facts : Calories 517 calories, Fat 27 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 35 grams sugar, Fiber 4 grams fiber, Protein 9 grams protein, Sodium 0.5 milligram of sodium
CRANBERRY-ORANGE CRUMB TART
After my sister took the family to the local cranberry festival, my mom bet me that I couldn't make a holiday pie out of cranberries and oranges. Considering the pie was gone before the holidays arrived, I think I won! -Heather Cunningham, Whitman, Massachusetts
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 375°. In a small bowl, mix 1-3/4 cups crushed crackers and 1/4 cup sugar; stir in melted butter. Press onto bottom and up sides of an ungreased 11-in. fluted tart pan with removable bottom. Bake 7-8 minutes or until edges are lightly browned. Cool on a wire rack., For topping, in a small bowl, mix flour, brown sugar, and remaining crushed crackers and sugar; cut in cold butter until crumbly. Refrigerate while preparing filling., Finely grate enough 1 Tbsp. zest from orange. Cut a thin slice from the top and bottom of the orange; stand orange upright on a cutting board. Cut off peel and outer membrane, starting from the top. Holding orange over a bowl to catch juices, remove orange sections by cutting along the membrane. Squeeze membrane to reserve additional juice., In a large saucepan, mix sugar, tapioca, baking soda, cinnamon and allspice. Add cranberries, brandy, grated zest and reserved juice; toss to coat. Let stand 15 minutes. Preheat oven to 425°. , Bring cranberry mixture to a full boil, stirring constantly. Add orange sections; heat through. Pour into crust; sprinkle with topping. Bake 10-15 minutes or until topping is golden brown. Cool on a wire rack.
Nutrition Facts : Calories 332 calories, Fat 11g fat (6g saturated fat), Cholesterol 25mg cholesterol, Sodium 207mg sodium, Carbohydrate 56g carbohydrate (38g sugars, Fiber 3g fiber), Protein 2g protein.
More about "orange blackberry panther tart recipes"
BLACKBERRY ORANGE TART FOR TWO | LODGE CAST IRON
From lodgecastiron.com
Servings 2Category Dessert Recipes
- Preheat oven to 350 degrees F. Combine sugar, salt, and one tablespoon orange juice. Mix in pistachios.
- Roll the pie crust until it's ⅛-inch thick and 11 inches in diameter on a floured cutting board. Use a bowl or plate to cut the dough into a 9-inch diameter. Discard the extra.
ORANGE TARTLETS - A BAKING JOURNEY
From abakingjourney.com
5/5 (1)Total Time 5 hrs 15 minsCategory Afternoon Tea, DessertCalories 555 per serving
- Blend together the Flour, Icing Sugar and Salt in your Food Processor (see note 1 if making by hands). Add the very cold Butter cut into small cubes and mix until you get very small crumbs.
- Place the Orange Juice & Zest, Egg Yolks, Sugar and Cornstarch in a small saucepan. Whisk to combine then turn on very low heat. Keep on stirring until the sugar has dissolved and the liquid starts to slightly thicken (3 to 5 minutes).
- Pour the warm orange curd into the baked and cooled tartlet shells (see note 6 if making the curd in advance). Gently tap on a hard surface to remove any air bubbles, then place in the fridge to set for at least 2 or 3 hours, preferably overnight.
DELICIOUS BLACKBERRY RECIPES TO MAKE THROUGHOUT THE …
From marthastewart.com
BLACKBERRY ORANGE TART FOR TWO | BLACKLOCK TRIPLE …
From blacklockfoundry.com
BLACKBERRY, ALMOND AND ROSEMARY TART | RECIPES MADE …
From recipesmadeeasy.co.uk
CLASSIC FRENCH ORANGE TART RECIPE - THE SPRUCE EATS
From thespruceeats.com
BLACKBERRY TART RECIPE - JULIA'S ALBUM
From juliasalbum.com
BEST RECIPES TO COOK- MAY 2023 - BUZZFEED
From buzzfeed.com
INSTANT POT CRANBERRY ORANGE BUNDT CAKE RECIPE
From thebellyrulesthemind.net
ORANGE TART / TASTE ABSOLUTELY DELICIOUS / BAKERY QUALITY RECIPE
From youtube.com
BLACKBERRY TART: AN EASY 10 MINUTE RECIPE - CHOPNOTCH
From chopnotch.com
LEMON TART WITH ORANGE ZEST AND BLACKBERRIES - DANI'S COOKINGS
From daniscookings.com
EASY BLACKBERRY TART: WITH TOASTED COCONUT TOPPING
From bakeitwithlove.com
ASHLEY PALMER-WATTS' BLACKBERRY TART RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
BLACKBERRY PIE RECIPES | BREAKFAST DESSERT, RECIPES, TART ... - PINTEREST
From pinterest.com
FRENCH ORANGE TART - A BAKING JOURNEY
From abakingjourney.com
BLACKBERRY, ORANGE AND VANILLA CREAM TARTLETS | ALLRECIPE.ORG
From allrecipe.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love