← Back to Search Results
baking
Orange and Rosemary Tart

Photo by:
Comments: 0
 

Recipe

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

Yield: 6-8 servings
Prep time: 30 Mins, Plus Chilling
Cooking time: 1 Hr

Ingredients

For the pastry:

  • 1 1/3 cup all-purpose flour
  • 6 tbsp cold butter, diced
  • 1 tbsp confectioner's sugar
  • 1 tbsp chopped rosemary
  • 1 large egg

For the filling:

  • 2 cups fresh orange juice
  • 2 sprigs rosemary
  • Scant 1 cup sugar
  • 4 large eggs
  • ½ cup heavy cream
  • Grated zest of 2 oranges

Special Equipment:

  • 8-in (20cm) tart pan with removable bottom
  • Baking beans

Directions

 

1. 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.

2. 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.

3. 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).

4. 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.

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.


© 2008 Dorling Kindersley

Note from Cookstr's Editors

Nutritional information is based on 8 servings.

 

Nutritional Information

Nutrients per serving (% daily value)

378kcal (19%)
41mg (4%)
31mg (52%)
185mcg RAE (6%)
207mg
17mg
7g
31g
1g
49g
175mg (58%)
52mg (2%)
10g (50%)
18g (27%)
2mg (10%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
cooking-for-friends Cooking for Friends
by Gordon Ramsay
desserts-4-today Desserts 4 Today
by Abby Dodge
mom-a-licious Mom-a-Licious
by Domenica Catelli
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
amor-y-tacos Amor Y Tacos
by Deborah Schneider
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?