This caramelized orange tart with creamy filling is quick to make and always popular. Served plain or with a little whipped cream.


  • 1 quantity sweet pastry
  • 1 tablespoon sugar
  • 2 oranges
  • For Filling:
  • 3/4 cup unsalted butter
  • Finely grated rind (zest) of 1/2 orange
  • 4 eggs
  • 6 egg yolks
  • 1/4 cup cornstarch
  • 1/2 cup orange juice


Preheat the oven to 350 degrees F. Grease a shallow, 9-inch fluted tart pan with removable bottom, with melted butter. Roll out the pastry 1/8 inch thick and line the tart pan.

Bake blind for 10 minutes until firm. Remove the weights and paper and bake for 15 minutes more, or until the pastry is lightly colored. Transfer to a wire rack and let cool.

FOR FILLING: Melt the butter in a saucepan, add the orange rind and gently heat through. Remove from the heat and set aside. In a bowl, whisk the sugar, eggs and egg yolks together until pale in color. Sift in the cornstarch and mix well, then add the orange juice. Add the egg mixture to the butter and orange rind and place the pan over medium-high heat. Stirring constantly, bring to a boil. Remove from the heat and pour into a shallow dish. Cover the surface with waxed paper and refrigerate until cold.

Preheat the broiler to moderate, beat the orange filling until smooth, spread into the pastry shell and smooth the top. Sprinkle with the sugar, cover the edge of the pastry with a strip of foil and place the tart under the broiler to caramelize. Allow to cool, then chill the tart.

Cut the top and bottom off one orange. Place one cut end on the cutting board and cut from top to bottom with a sharp knife, following the contour of the orange and cutting off just enough peel and pith to explose the flesh. Slice off any pith remaining and, holding the orange in one hand, carefully cut between the membrane and flesh to remove the segments. Repeat with the second orange. Place two orange segments on each slice just before serving. You can serve some whipped cream alongside topped with orange peel.

Recipe reprinted by permission of Periplus Editions. All rights reserved.

RecID 1120

nutrition information per serving

844 calories; 57g total fat; 549mg cholesterol; 137mg sodium; 70g carbohydrates; 2g fiber; 15g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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