Orange Tart, Capri Style: Torta d'Arancia di Capri

Name: Orange Tart, Capri Style: Torta d'Arancia di Capri
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups flour, plus additional for rolling out pastry; 1/2 teaspoon salt; 2 tablespoons granulated sugar; 2 lemons, zested; 3/4 cup butter, cut into small cubes and chilled; 1 egg plus 1 yolk; 2 tablespoons orange liqueur; 1 cup confectioners' sugar; 1 1/3 cups freshly-squeezed orange juice; 1 orange, zested and finely grated; 1/4 cup dark brown sugar; 1/2 cup mascarpone cheese; 7 eggs; 3 tablespoons orange liqueur; Confectioners' sugar, for garnish

Servings: persons

2 cups flour, plus additional for rolling out pastry
1/2 teaspoon salt
2 tablespoons granulated sugar
2 lemons, zested
3/4 cup butter, cut into small cubes and chilled
1 egg plus 1 yolk
2 tablespoons orange liqueur
1 cup confectioners' sugar
1 1/3 cups freshly-squeezed orange juice
1 orange, zested and finely grated
1/4 cup dark brown sugar
1/2 cup mascarpone cheese
7 eggs
3 tablespoons orange liqueur
Confectioners' sugar, for garnish

1
In a medium bowl, combine the flour, salt, sugar, and lemon zest.
2
Cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
3
In a small bowl, combine the egg, the yolk, the liqueur and confectioners' sugar, and stir this mixture into the flour mixture with a fork until it just comes together.
4
Turn the mixture onto a floured board and gently work the mixture until a dough is formed.
5
Press the dough into a disc shape about 6 inches across, wrap tightly in plastic wrap and freeze for 15 minutes.
6
Remove from the freezer and quickly roll the dough so that it fills out a buttered, 12 to 14-inch tart pan.
7
Place the dough in the pan, trimming the edges, wrap the pan in plastic wrap and refrigerate for 30 minutes.
8
Preheat the oven to 400 degrees F.
9
Remove the pastry from the refrigerator and prick it all over with a fork.
10
Bake for 10 minutes, reduce heat to 375 degrees F and continue to bake for 10 to 15 minutes more, until golden.
11
Remove from oven and allow to cool.
12
Using baking beads will help set the shell and eliminate shrinkage.
13
To make the filling, in a medium bowl, combine the orange juice, zest, sugar, and mascarpone and beat well.
14
Add the eggs 1 at a time and continue to beat.
15
When all eggs have been added, beat in the liqueur.
16
Pour the filling into the cooled pastry shell and bake at 350 degrees F for 40 to 50 minutes, until the custard is set.
17
Allow to cool dust with confectioners' sugar.

1214

kcal

Calories

Fat

139

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.

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 15 ingredients. The key ingredients include: 2 cups flour, plus additional for rolling out pastry, 1/2 teaspoon salt, 2 tablespoons granulated sugar, 2 lemons, zested, and more.

Yes, Orange Tart, Capri Style: Torta d'Arancia di Capri 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!