Recipe by

Visit website

Sicilian Orange Tart ~ celebrate citrus season with a rustic Italian dessert that is stunningly gorgeous.


Total time

0 minutes

Courses

Dessert


Ingredients

  • crust
  • grated zest of 2 oranges
  • 2 cups all-purpose flour
  • ½ cup granulated sugar
  • 8 tablespoons cold unsalted butter cut into a dozen pieces
  • 3 extra large egg yolks
  • of salt
  • 1 tablespoons ice water
  • filling
  • 2 extra large eggs
  • ½ cup granulated sugar
  • ¾ cup orange juice
  • garnish
  • very thin slices of blood orange


Method

  1. Set oven to 350F
  2. Make the crust. Place the flour, sugar, butter, yolks salt and zest in a food processor. Pulse until well mixed. Add water until dough just forms.
  3. Place the dough on top of the removable bottom of an 11-inch tart pan. Roll out to ¼” thickness. The edges of the dough should extend beyond the edge of the pan’s bottom. Place the dough and bottom into the tart pan frame. Press the dough up the sides and trim.
  4. Bake the crust. Cover dough with aluminum foil and pie weights. Bake for 10 minutes. Remove foil and weights and bake 10 minutes uncovered.
  5. Make the filling. Mix the eggs and sugar in a mixer until pale yellow ribbons form (2-3 minutes). This took me several more minutes.
  6. When the crust is baked, reduce the mixer speed and add the orange juice. Add the filling to the crust.
  7. Bake the tart. Bake about 40 minutes. The filling should be golden and should remain firm when the pan is shaken. Cool completely. Mine cooked in about 35 minutes, and still jiggled a bit even when done.
  8. Garnish with the orange slices.

Get this recipe plus 5,000 more for FREE

With HeyFood you'll save time & money planning meals while eating simple, delicious & nutritious food

  Eliminate the age-old problem "what's for dinner?"

  Voice controlled cooking. No more sticky screens!

  Plan your weeks meals in minutes + automatic shopping list

  Import your favourite recipes from the web

  Support for most major diets and allergies

No, thanks