← 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

the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
spice Spice
by Ana Sortun
raos-cookbook Rao's Cookbook
by Frank Pellegrino
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
cook-with-jamie Cook with Jamie
by Jamie Oliver
mexican-everyday Mexican Everyday
by Rick Bayless
martin-yans-china Martin Yan's China
by Martin Yan
young-and-hungry-more-than-100-recipes-for-cooking-fresh-and-affordable-food-for-everyone Young and Hungry: More Than...
by Dave Lieberman
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?