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Orange Tart with Crème Fraîche

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An elegant orange tart with crisp buttery pastry, a silky fresh citrus filling, and cool, tangy crème fraîche. Fresh orange zest and optional candied peel give each slice a fragrant, vibrant finish.

Ingredients

  • All-purpose flour
  • Powdered sugar, for the crust
  • Fine salt
  • Unsalted butter, cold and cubed
  • Egg yolk, for the crust
  • Cold water, as needed
  • Vanilla extract, optional for the crust
  • Fresh orange juice
  • Fresh orange zest
  • Granulated sugar
  • Large eggs
  • Egg yolks, for the filling
  • Heavy cream
  • Cornstarch
  • Fine salt, for the filling
  • Crème fraîche
  • Powdered sugar, for the topping
  • Vanilla extract, optional for the topping
  • Fresh orange zest, for the topping
  • Fresh orange segments or thin orange slices, for garnish
  • Orange zest, for garnish
  • Candied orange peel, optional for garnish

Instructions

  1. Combine the flour, powdered sugar, and salt in a large bowl. Add the cold cubed butter and work it into the flour until the mixture resembles coarse crumbs.
  2. Add the egg yolk, optional vanilla, and just enough cold water to bring the dough together. Shape into a disc, wrap, and refrigerate for about 30 minutes.
  3. Preheat the oven to 375°F (190°C). Roll the chilled pastry on a lightly floured surface and transfer it to a 9-inch tart pan. Press it gently into the bottom and sides, trim the excess, and prick the base lightly with a fork. Chill for another 15 minutes.
  4. Line the tart shell with parchment paper and fill with pie weights or dried beans. Blind-bake for about 15 minutes. Remove the parchment and weights and bake for another 8 to 10 minutes, until lightly golden and dry to the touch.
  5. Whisk together the fresh orange juice, orange zest, granulated sugar, eggs, egg yolks, heavy cream, cornstarch, and a pinch of salt until smooth, avoiding excessive aeration.
  6. Reduce the oven temperature to 325°F (165°C). Pour the orange filling into the warm tart shell and bake for 25 to 35 minutes, until the edges are set and the center retains a slight wobble.
  7. Cool the tart completely at room temperature, then refrigerate for at least 2 hours until thoroughly chilled and set.
  8. Stir the crème fraîche with a little powdered sugar and optional vanilla extract until smooth. Spread it over the chilled tart or reserve it for spooning onto individual slices.
  9. Just before serving, garnish with fresh orange segments or thin slices, orange zest, and optional candied orange peel. Serve chilled or allow the tart to stand at room temperature for about 15 minutes before serving.

Notes

  • Freshly squeezed orange juice and fresh zest provide the brightest citrus flavor.
  • Blind-bake the pastry until the bottom is dry and lightly golden to help prevent a soggy crust.
  • The filling is ready when the edges are set but the center still has a gentle wobble; it will firm further as it cools.
  • For a blood orange variation, replace regular orange juice with fresh blood orange juice.
  • For a sharper mixed citrus tart, combine orange juice with a small amount of lemon or grapefruit juice.
  • Full-fat sour cream can replace crème fraîche for a similarly tangy topping. Mascarpone or lightly whipped cream can be used for a milder alternative.
  • Pastry dough can be refrigerated for up to 2 days, and the blind-baked shell can be prepared 1 day ahead.
  • Store leftover tart covered in the refrigerator for up to 3 days, preferably keeping additional crème fraîche and fresh garnishes separate.
  • Freezing the fully assembled tart is not recommended because it can affect the texture of the custard and crème fraîche.

Nutrition

Find it online: https://thefamilycooking.com/orange-tart-with-creme-fraiche-2/