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Orange Tart
A refined orange tart with a buttery crust, almond filling, and glossy citrus finish.
This elegant orange tart combines a crisp buttery pastry with a smooth almond cream and vibrant orange jam. Each tart is finished with a candied orange slice and a light apricot glaze.
The result is a balanced dessert with rich texture and refreshing citrus notes, perfect for special occasions or refined afternoon treats.
Ingredients
Candied Orange
- 1 orange (sliced)
- 75 g water
- 75 g sugar
Tart Dough
- 340 g all-purpose flour
- 130 g icing sugar
- 5 g vanilla sugar (or 1 tsp vanilla essence)
- 2 g salt
- 1 egg
- 180 g unsalted butter
Almond Filling
- 125 g unsalted butter (room temperature)
- 125 g icing sugar
- 125 g almond flour
- 10 g lemon juice
- 2 eggs
- 40 g all-purpose flour
Instructions
- Bring the water and sugar to a boil. Add the orange slices and simmer for 2 minutes.
- Remove the orange slices and drain on a kitchen towel.
- Combine flour, icing sugar, vanilla sugar, salt, egg, and butter. Knead into a smooth dough.
- Wrap the dough and chill for 20 minutes.
- Roll the dough to about 3 mm thick and cut circles using a 7 cm tart ring.
- Cut dough strips, roll them, and line the tart rings. Trim excess dough.
- Lightly dust the base with flour and add 1 teaspoon of orange jam to each shell.
- Whisk butter until fluffy. Add icing sugar and almond flour, mixing until smooth.
- Add eggs, lemon juice, and flour, mixing well.
- Pipe the filling into the tart shells and place an orange slice on top.
- Bake at 190°C for 15 minutes until golden.
- Brush with apricot glaze while warm.
