Orange and Lemon Tart Recipe

Name: Orange and Lemon Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 2/3 cups all-purpose flour; 1/2 cup sugar; 1 1/2 teaspoons active dry yeast; 1 stick (4 ounces) cold unsalted butter, cut into small pieces; 2 large eggs, beaten; 3 juice oranges, thinly sliced, seeds discarded; 1 thin-skinned lemon, thinly sliced, seeds discarded; 1 1/4 cups sugar; 6 tablespoons unsalted butter, cut into small pieces; 2 tablespoons orange liqueur; 4 large eggs, beaten

Servings: persons

1 2/3 cups all-purpose flour
1/2 cup sugar
1 1/2 teaspoons active dry yeast
1 stick (4 ounces) cold unsalted butter, cut into small pieces
2 large eggs, beaten
3 juice oranges, thinly sliced, seeds discarded
1 thin-skinned lemon, thinly sliced, seeds discarded
1 1/4 cups sugar
6 tablespoons unsalted butter, cut into small pieces
2 tablespoons orange liqueur
4 large eggs, beaten

1
MAKE THE FILLING In a food processor, combine the flour with the sugar and yeast and pulse to mix.
2
Add the butter and 2 tablespoons of the beaten eggs and process just until a dough forms.
3
Scrape the dough out onto a work surface and pat into a flat disk.
4
Wrap in plastic and refrigerate for at least 1 hour.
5
MAKE THE FILLING Preheat the oven to 350.
6
Let the dough soften slightly, then transfer it to a 10 1/2-inch tart pan with a removable bottom.
7
Press the dough over the bottom and up the side, about 1/2 inch beyond the rim of the pan.
8
Line the dough with foil and fill with pie weights or dried beans.
9
Bake for 10 minutes.
10
Remove the foil and weights, brush the bottom with some of the remaining beaten eggs and bake for 10 minutes longer, or until golden brown.
11
MAKE THE FILLING In a food processor, combine the orange and lemon slices with the sugar, butter and orange liqueur and process to a chunky puree.
12
Add the eggs and process to blend.
13
Pour the filling into the tart shell and bake for about 1 hour, or until just set.
14
Let the tart cool.
15
Cut into wedges and serve warm or at room temperature.

1134

kcal

Calories

Fat

140

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 2/3 cups all-purpose flour, 1/2 cup sugar, 1 1/2 teaspoons active dry yeast, 1 stick (4 ounces) cold unsalted butter, cut into small pieces, and more.

Yes, Orange and Lemon Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Orange and Lemon Tart

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