Vanilla Orange Tart Recipes

FRENCH ORANGE TART

Steps:

• Gather the ingredients.
• 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.
• Separate the dough into two balls, flatten slightly into thick disk shapes, wrap in plastic wrap, and chill for several hours before working with it.
• Preheat an oven 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.
• Line the dough with 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 tart pan, to cool.
• Gather the ingredients.
• In a double boiler or a medium-size saucepan set a large pan of simmering water, stir together 8 tablespoons butter and the crème fraiche. Once this mixture is thoroughly combined, 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 for 3 minutes.
• Add the orange zest and butter-crème fraiche mixture to the eggs and cook, constantly stirring for 3 minutes.
• Pour the orange filling into the prepared pastry and bake it for 25 to 30 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.

ORANGE TART

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!

BLOOD ORANGE TART

Steps:

• Lightly grease a 9-inch tart pan with a removable bottom.
• Combine flour, sugar, vanilla extract, and salt in a food processor. Pulse a few times to combine. Add cold butter and pulse several more times until the mixture resembles coarse sand; mixture will be very crumbly. Pour mixture into the prepared tart pan. Use damp hands to press crumbs together evenly along the bottom and up the sides of the pan to form a crust. Use a fork to gently prick the bottom of the crust several times. Place crust in the freezer for 15 minutes.
• Preheat the oven to 350 degrees F (175 degrees C).
• Remove crust from freezer and place it on a cookie sheet. Line the crust with aluminum foil and fill with dried beans.
• Bake in the preheated oven until crust begins to turn golden brown, 20 to 25 minutes. Remove beans and aluminum foil. Return crust to the oven and bake until center of crust is set, 5 to 7 minutes more. Remove from oven and reduce heat to 325 degrees F (165 degrees C).
• Meanwhile whisk together sugar, cornstarch, and salt in a large heat-safe bowl. Mix in blood orange juice, eggs, egg yolk, and zest until smooth. Bring a pot of water to a low simmer. Place bowl with blood orange mixture over the pot of simmering water, making sure bowl does not touch water. Cook, stirring constantly, until mixture thickens enough to coat the back of a spoon, 5 to 10 minutes. Remove bowl from heat and stir in butter a piece at a time, ensuring each piece melts before adding the next. Pour custard mixture through a fine-mesh sieve into the prepared crust.
• Bake in the preheated oven until custard is set, 15 to 20 minutes. Allow tart to cool to room temperature before removing from pan, about 30 minutes.
• Chill tart for about 3 hours. Top with blood orange slices before serving.

VANILLA BEAN HONEYBELL ORANGE TART WITH CHOCOLATE-SPICED CITRUS MERINGUE

Steps:

• Preheat oven to 325 degrees F.
• Whip the egg yolks until thick. Add the condensed milk and slowly add the juice and vanilla bean and mix well until blended. Pour the mixture into the pre-baked shell and bake for 8 to 10 minutes. Once the pie is ready let cool and set aside in refrigerator.
• To make the meringue, dissolve the egg whites and sugar together over a double boiler. Whip on high speed until volume increases and meringue has medium peaks. Add the cocoa and the spices and fold until all ingredients are well incorporated.
• To serve, top the pie with the meringue and torch the meringue or place in broiler to slightly brown the top.

ORANGE TART

Steps:

• Preheat oven to 400 degrees, with rack in bottom third of oven. Preferably using an electric knife, cut the oranges crosswise into 1/8-inch-thick slices, discarding any seeds. In a medium saucepan, combine orange slices, water, and sugar over medium heat. Cook until orange slices are tender and translucent, about 30 minutes. Remove from heat, and let cool to room temperature.
• Line a baking sheet with a cooling rack. Remove the orange slices from the cooking liquid and place on rack to drain. Return the reserved cooking liquid to the stove and cook over medium-high heat until reduced and slightly thickened, 5 to 10 minutes.
• Roll out puff pastry to form an 11-by-14-inch rectangle. Lightly sprinkle a baking sheet with water. Transfer pastry to baking sheet. Trim edges to form a 10-by-13-inch rectangle. Using a paring knife, lightly score the pastry one-inch from the edge, being careful not to cut all the way through. Spread frangipane evenly over pastry, within the border.
• Top frangipane evenly with drained orange slices. Transfer tart to oven and bake for 45 minutes, rotating baking sheet every 15 minutes for even cooking.
• Immediately slide the tart off the baking sheet onto a cooling rack. Lightly brush orange slices with a little of the reduced cooking liquid; discard remaining liquid. Cool tart to room temperature before serving. Serve with creme fraiche, if desired.

BLOOD ORANGE TART

Steps:

• First, make the pastry. Put the flour, butter, icing sugar and 1/4 tsp salt in a food processor and pulse until you can't feel any lumps of butter. Add the egg yolk, vanilla, orange zest and 2 tsp cold water, and pulse again until the pastry starts to clump together in pieces. Tip onto your surface and gently bring together into a ball. Wrap in cling film and chill for 30 mins.
• Roll out the pastry on a floured surface to line a 23cm round tart tin, about 3cm deep. Pinch any overhanging excess back down the outside of the tin (to trim after baking), prick the base with a fork and chill for another 30 mins.
• Heat oven to 200C/180C fan/gas 6. Line the pastry with a big sheet of scrunched up baking parchment, then fill with baking beans or rice. Bake for 15 mins, then remove the paper and beans, and bake for another 5-15 mins until golden brown and crisp. Let the pastry cool for 5 mins, then carefully trim the excess pastry with a small, sharp knife. Beat the egg white with a fork, then brush all over the inside and cut edge of the pastry and bake for a further 2 mins - this helps keep the pastry crisp when the wet filling is added.
• Remove the pastry case from the oven and lower the heat to 160C/140C fan/gas 3. For the filling, whisk together the whole eggs and yolks, then sieve into a larger mixing bowl. Whisk in the caster sugar, crème fraîche, orange zest and juice, and lemon juice. Lift the pastry case back into the oven and place on the middle shelf. Using a jug, pour the filling into the tart. Bake for 35 mins until there is just a slight wobble in the centre when you tap the tin. Cool to room temperature, then chill for 1 hr. LIghtly dust with icing sugar, then serve.