Orange and Rosemary Tart Recipe

Name: Orange and Rosemary Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/3 cup all-purpose flour; 6 tbsp cold butter, diced; 1 tbsp confectioner's sugar; 1 tbsp chopped rosemary; 1 large egg; 2 cups fresh orange juice; 2 sprigs rosemary; Scant 1 cup sugar; 4 large eggs; 1/2 cup heavy cream; Grated zest of 2 oranges; 8-in (20cm) tart pan with removable bottom; Baking beans

Servings: persons

1 1/3 cup all-purpose flour
6 tbsp cold butter, diced
1 tbsp confectioner's sugar
1 tbsp chopped rosemary
1 large egg
2 cups fresh orange juice
2 sprigs rosemary
Scant 1 cup sugar
4 large eggs
1/2 cup heavy cream
Grated zest of 2 oranges
8-in (20cm) tart pan with removable bottom
Baking beans

1
Preheat the oven to 350F (180C).
2
Pulse the flour, butter, confectioner's sugar, and rosemary in a food processor until it resembles coarse bread crumbs.
3
Mix the egg and 2 tbsp water.
4
Add to the bowl and pulse until the dough comes together, adding more water if needed.
5
Gather into a thick disk.
6
Wrap in plastic wrap and refrigerate for 30 minutes.
7
Roll out the dough on a lightly floured work surface into a round about 1/8 in (3mm) thick.
8
Line an 8in (20cm) tart pan with the dough.
9
Refrigerate for 30 minutes.
10
Line the dough with wax paper and fill with beans.
11
Bake at 400F (200C) for 10 minutes.
12
Remove the paper and beans and bake for 10 minutes more, until the crust is golden.
13
Remove from the oven.
14
Reduce the oven temperature to 325F (160C).
15
Meanwhile, make the filling.
16
Bring the orange juice and rosemary to a boil in a saucepan.
17
Reduce the heat to medium and simmer about 20 minutes, until reduced to 1 cup.
18
Strain into a bowl, discarding the rosemary, and let cool.
19
Add the sugar, eggs, cream, and orange zest and whisk until combined.
20
Pour into the pastry shell.
21
Bake for 35 minutes, or just until the filling is set.
22
Let cool, remove the sides of the pan, and serve.

657

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 1 1/3 cup all-purpose flour, 6 tbsp cold butter, diced, 1 tbsp confectioner's sugar, 1 tbsp chopped rosemary, and more.

Yes, Orange and Rosemary 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.

That's it — enjoy your meal!

Orange and Rosemary Tart

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions