This classic French Orange Tart is the ultimate dessert for a hot summer day. It bursts with fresh citrus flavor, beautifully paired with a buttery pâte sucrée crust.

Similar to the French Lemon Tart (Tarte au Citron), this treat offers a slightly sweeter taste and a distinctive orange flavor.

The Secret to the Perfect Orange Flavor

Fresh Orange Juice and Zest

Incorporating fresh orange juice and zest into the filling ensures a naturally vibrant and refreshing orange flavor.

Choosing the Right Oranges

Uniform Size Matters

Opt for uniformly sized oranges for consistent cooking and a visually appealing presentation when garnishing the tart.

Best Choices: Navel Oranges or Blood Oranges

Dear Lykkers, navel oranges are juicy and flavorful but may have a slightly distorted slice pattern due to the navel. Slicing closer to the center can resolve this, while the ends can be reserved for infused water or candied rinds. Blood oranges are another excellent option, adding a deeper color and eliminating the issue of a navel.

Orange Tart / Taste Absolutely Delicious / Bakery Quality Recipe

Video by Michael Lim

Perfectly Slicing Oranges

Tools to Use

A sharp paring tool works best for slicing oranges into 1/8-inch-thick slices. A mandoline can also be used, but ensure the blade is sharp to avoid macerating the fruit.

Ideal Thickness

Slices should be thin enough to cook through yet sturdy enough to hold their shape during preparation.

Preparing Candied Orange Slices

Simple Syrup Method

Simmer equal parts sugar and water in a saucepan, then submerge orange slices in the syrup for about 30 minutes. Remove the slices with a slotted spoon and place them on parchment paper to dry while preparing the tart.

Crafting the Orange Filling

Simple Yet Flavorful

Egg yolks, sugar, and unsalted butter form the base of the orange filling, enriched with fresh orange zest and juice for a bold flavor profile.

The Perfect Tart Crust

Using Pâte Sucrée

A sweet shortcrust pastry, pâte sucrée creates a buttery, versatile base that pairs beautifully with fresh fruit.

Chilling is Key

Chill the dough before and after placing it in the tart tin to prevent shrinking during baking. Roll out the dough, transfer it to a tart tin, and freeze for 15 minutes before baking.

Par-Baking the Tart Crust

Preventing Puffing

Dock the crust by pricking it with a fork or place parchment paper filled with pie weights or dry beans on top. Crumpling the parchment beforehand makes it easier to handle.

Using a Removable Bottom Pan

A tart pan with a removable bottom simplifies the process of taking out the tart once baked.

Bringing It All Together

Assembling the Tart

Pour the prepared orange filling into the par-baked crust and bake at the preheated temperature for 25 minutes, or until golden brown. Let the tart cool, then arrange the candied orange slices decoratively on top. Allow it to reach room temperature before serving for the best experience.

This Orange Tart combines a refreshing citrus burst with a buttery crust to create a delightful dessert perfect for any occasion.