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Orange Tart with Crème Fraîche

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Orange tart with crème fraîche pairs a crisp, buttery pastry shell with a silky filling made from fresh orange juice and fragrant zest. Cool, tangy crème fraîche balances the rich pastry and sweet citrus filling beautifully.

Ingredients

  • All-purpose flour
  • Unsalted butter, cold and cubed
  • Powdered sugar
  • Egg yolk, for the pastry
  • Cold water
  • Salt
  • Fresh orange juice
  • Finely grated orange zest
  • Large eggs
  • Egg yolks, for the filling
  • Granulated sugar
  • Heavy cream
  • Vanilla extract
  • Crème fraîche
  • Fresh orange segments
  • Orange zest, for serving
  • Powdered sugar, optional for serving

Instructions

  1. Combine the flour, powdered sugar, and salt. Rub in the cold cubed butter until the mixture resembles fine breadcrumbs.
  2. Add the egg yolk and enough cold water to bring the mixture together into a soft dough. Shape into a disk, wrap, and refrigerate for 30 minutes.
  3. Preheat the oven to 375°F (190°C). Roll the chilled pastry on a lightly floured surface and use it to line a tart pan. Trim the edges and prick the base with a fork.
  4. Chill the pastry shell for another 15 minutes.
  5. Line the chilled pastry with parchment paper and fill with baking weights or dried beans. Blind bake for about 15 minutes.
  6. Remove the parchment and weights and bake for another 5–10 minutes, until the pastry is lightly golden.
  7. While the pastry bakes, whisk the eggs, egg yolks, and granulated sugar until combined. Gently whisk in the fresh orange juice, orange zest, heavy cream, and vanilla extract.
  8. Reduce the oven temperature to 325°F (165°C). Carefully pour the orange filling into the blind-baked pastry shell.
  9. Bake for 25–35 minutes, until the filling is set around the edges but retains a slight wobble in the center.
  10. Allow the tart to cool completely, then refrigerate for at least 2 hours until thoroughly chilled and set.
  11. Serve with spoonfuls of crème fraîche, fresh orange segments, additional orange zest, and an optional dusting of powdered sugar.

Notes

  • Avoid overbaking the tart. Removing it while the center still has a slight wobble helps keep the filling smooth and creamy.
  • Freshly squeezed orange juice and fresh zest provide the brightest citrus flavor.
  • Replace some of the orange juice with lemon juice for a sharper citrus filling.
  • Blood oranges can be used when in season for a distinctive flavor and color.
  • Spread a thin layer of orange marmalade over the baked pastry shell before adding the filling for deeper orange flavor.
  • For a chocolate-orange variation, brush the cooled pastry shell with a thin layer of melted dark chocolate and allow it to set before adding the filling.
  • Crème fraîche can be flavored with vanilla or finely grated orange zest.
  • Lightly whipped cream, Greek yogurt, mascarpone, or sour cream can replace crème fraîche.
  • Store the tart covered in the refrigerator for up to 3 days, keeping the crème fraîche separate until serving.
  • Remove the tart from the refrigerator 10–15 minutes before serving for the best flavor.

Nutrition

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