Tarte a l’orange

2015-05-17 13.31.39

I came down with A cold last week and am still in the recovering process. So I thought I should have a top up of vitamin (and I needed an excuse to treat myself to a delicious afternoon tea). Don’t be frightened by the numerous steps, all of them are actually surprisingly simple. Always take the butter for creme d’amande out of fridge and let it warm up and soften first as this can take a few hours. Make the creme patissiere before the other components because you will have to cool it down before use.

Creme patissiere

  • 150ml milk
  • 2 egg yolks
  • 15g plain flour
  • 35g caster sugar
  • 1 tsp vanilla extract
  1. Mix sugar with egg yolks until fluffy
  2. Beat in the flour into the eggs until evenly incorporated
  3. Heat milk until it just starts to bubble
  4. Add milk a little at a time to the egg mix and whisk continously
  5. Once all of the milk has been added to the egg, return the mixture to saucepan
  6. Put it on low heat and whisk continuously until it thickens
  7. Once it starts to thicken, add the vanilla extract and whisk until it has properly thickened
  8. Transfer to bowl and let it cool

Sweet shortcrust pastry

  • 30g icing sugar
  • 180g plain flour
  • 80g unsalted butter
  • 1 egg
  • 1 tbsp cold water
  1. Mix sugar and plain together
  2. Cut cold butter into small cubes and add it to the flour
  3. Rub the flour and butter together until it comes together and resembles the texture of breadcrumbs
  4. Beat the egg
  5. Add the beaten egg and water to the mixture
  6. Use your hands and bring the mixture together to a soft dough (N.B. try not to overwork the dough, because the butter will melt and makes the pastry more difficult to work with. It will also make the pastry more tough after baking)
  7. Lightly dust work top and rolling pin with plain flour
  8. Roll out the pastry to about 2-4mm thick
  9. Transfer the pastry into a 23cm fluted tart tin
  10. Lightly press pastry against the edges
  11. Prick the base of pastry with a fork
  12. Allow the pastry to set in the fridge for at least 30 minutes
  13. Pre-heat oven to 200°C (392°F) or 180°C (356°F) in a fan assisted oven
  14. Start preparing the creme d’amande

Creme d’amande

  • 75g unsalted butter (room temperature and soft)
  • 75g ground almond
  • 75g icing sugar
  • 2 eggs
  • 15g plain flour
  • 20ml orange juice
  • zest from 1 orange
  1. Cream the almond and sugar into the butter
  2. Add the eggs, zest, juice and flour together to the creamed butter
  3. Mix until combined

Orange garnish

  • 2 large oranges
  • 500g granulated sugar
  • 450ml water
  • 70g glucose
  1. Wash and slice oranges with serrated knife as thin as you can (around 2-3mm thick would be best)
  2. Lay the orange slices down in a deep tray
  3. Heat water with sugar and glucose until boiling and heat for further 3 minutes, stir with wooden spoon occasionally
  4. Pour the syrup over the orange and let it cool down gradually (about 45 minutes)
  5. Drain excess moisture from the oranges and reserve about 4 tbsp of syrup


  1. Mix the creme d’amande and creme patissiere together
  2. Spread the cremes onto the base of the cooled pastry case
  3. Bake the case with filling in for 30-35 minutes
  4. Take it out of the oven and let it cool to room temperature
  5. Layer the oranges over the top of the tart
  6. Microwave the reserved syrup with 1 tbsp apricot jam and mix well
  7. Brush the jam/syrup coat over the top of the oranges

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