Cookstr.com

Orange and Rosemary Tart

Updated February 23, 2016
(1 Votes)

0 Comments

Similar to the classic lemon tart, the rosemary adds a delicate scented flavor to the orange.

8 servings

Preparation Time30 min

Preparation Time - Text30 mins, plus chilling

Cooking Time1 min

Cooking Time - Text60

Cooking Methodbaking

CostModerate

Moderate

Total Timeunder 4 hours

Make Ahead RecipeYes

Kid FriendlyYes

OccasionBuffet, Casual Dinner Party, Family Get-together, Formal Dinner Party

Recipe Coursedessert

Dietary Considerationdessert

Equipmentfood processor

Five Ingredients or LessYes

Mealdinner, lunch

Taste and Texturebuttery, herby, sweet, tart

Type of Dishtart

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
  • ½ cup heavy cream
  • Grated zest of 2 oranges
  • 8-in (20cm) tart pan with removable bottom
  • Baking beans

Instructions

Preheat the oven to 350°F (180°C). Pulse the flour, butter, confectioner's sugar, and rosemary in a food processor until it resembles coarse bread crumbs. Mix the egg and 2 tbsp water. Add to the bowl and pulse until the dough comes together, adding more water if needed. Gather into a thick disk. Wrap in plastic wrap and refrigerate for 30 minutes.

Roll out the dough on a lightly floured work surface into a round about 1/8 in (3mm) thick. Line an 8in (20cm) tart pan with the dough. Refrigerate for 30 minutes.

Line the dough with wax paper and fill with beans. Bake at 400°F (200°C) for 10 minutes. Remove the paper and beans and bake for 10 minutes more, until the crust is golden. Remove from the oven. Reduce the oven temperature to 325°F (160°C).

Meanwhile, make the filling. Bring the orange juice and rosemary to a boil in a saucepan. Reduce the heat to medium and simmer about 20 minutes, until reduced to 1 cup. Strain into a bowl, discarding the rosemary, and let cool.

Add the sugar, eggs, cream, and orange zest and whisk until combined. Pour into the pastry shell. Bake for 35 minutes, or just until the filling is set. Let cool, remove the sides of the pan, and serve.

5. Add the sugar, eggs, cream, and orange zest and whisk until combined. Pour into the pastry shell. Bake for 35 minutes, or just until the filling is set. Let cool, remove the sides of the pan, and serve.

YOUR RECENTLY VIEWED RECIPES

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

Close

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Sign In to Your Account

Close Window
Sign In with one of your Social Accounts
Facebook
Google
Twitter
OR
Sign In using Email and Password