Orange Tart
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1baked 9-inch orange pastry shell (recipe follows)
- 1½tablespoons orange marmalade
- 1large navel orange
- 4eggs
- ⅓cup sugar
- 2tablespoons fresh lemon juice
- ⅓cup fresh orange juice
- 1½tablespoons Cointreau or Triple Sec
- 6tablespoons melted butter
Nutritional analysis per serving (8 servings)
175 calories; 11 grams fat; 6 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 16 grams carbohydrates; 1 gram dietary fiber; 15 grams sugars; 3 grams protein; 35 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 425 degrees.
- Step 2
Brush pastry shell with the marmalade.
- Step 3
Peel the orange, removing all the white pith and slice it into eight or nine thin, even slices. Set aside.
- Step 4
Beat the eggs with the sugar until light, then beat in the lemon juice, orange juice, liqueur and melted butter. Pour this mixture into the pastry shell. Carefully arrange the orange slices on top of the custard.
- Step 5
Place the tart in the oven and bake about 25 minutes, until the custard is firm and barely beginning to brown. Serve while still warm or at room temperature. The tart is best if it has not been refrigerated.
Private Notes
Comments
Good flavors, not so great texture. The egg custard was too fluffy and did not set well. Orange slices sank completely in to the custard and could not be seen, plus made the tart hard to cut. The simple citrus flavor was good – and I made it with a tart shell that also had a bit of orange zest in it – but I wouldn't make this again.
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