French Orange Tart

By
Rebecca Franklin
Rebecca Franklin
Rebecca Franklin is a freelance lifestyle writer and recipe developer. Her expertise is in French cuisine, which she writes about and teaches.
Learn about The Spruce Eats' Editorial Process
Updated on 01/28/23
Tested by
Tracy Wilk
Photo of Tracy Wilk
Tested by Tracy Wilk
Tracy Wilk is a professional pastry chef, recipe developer and chef instructor, and, most importantly, a firm believer in sprinkles.
Learn about The Spruce Eats' Editorial Process
orange tart

The Spruce Eats / Photographer Victor Protasio, Food Stylist Ana Kelly, Prop Stylist Christine Keely

Prep: 20 mins
Cook: 45 mins
Total: 65 mins
Servings: 8 to 10 servings

This easy orange tart recipe is a sweet twist on the classic citrus tart sold in pastry shops everywhere. A little less sharp and a lot sweeter than the lemon version, this tart uses orange juice and zest for a refreshingly different taste. 

Plan ahead as you will need chill time for the pastry crust; and also for the finished tart, if you prefer it cold, rather than at room temperature.  

A small dollop of Chantilly cream served with the dessert makes the ideal treat. You can also garnish it with orange slices, mint leaves, or mixed berries for added flair.

“I really enjoyed this version of a citrus tart, and I think it would be perfect to highlight citrus season. I would serve this with some whipped creme fraiche and citrus segments, with fresh zest to really finish it off.” —Tracy Wilk 

orange tart/tester image
A Note From Our Recipe Tester

Ingredients

For the Pastry:

  • 1 1/4 cups all-purpose flour

  • 2 tablespoons granulated sugar

  • 1/2 teaspoon salt

  • 3 1/2 ounces (7 tablespoons) unsalted butter, cold

  • 3 tablespoons cold water

For the Orange Filling:

  • 4 ounces (8 tablespoons) unsalted butter

  • 1/4 cup crème fraiche

  • 2 large eggs

  • 3 large egg yolks

  • 2/3 cup granulated sugar

  • 2/3 cup freshly squeezed orange juice

  • 4 teaspoons finely grated orange zest

  • To Garnish: orange zest, orange slices, crème fraiche or whipped cream to (optional)

Steps to Make It

Make the Pastry

  1. Gather the ingredients for the pastry.

    ingredients for pastry dough

    The Spruce Eats / Photographer Victor Protasio, Food Stylist Ana Kelly, Prop Stylist Christine Keely

  2. In a small bowl, mix the flour, sugar, and salt.

    dry ingredients for pastry mixed in bowl

    The Spruce Eats / Photographer Victor Protasio, Food Stylist Ana Kelly, Prop Stylist Christine Keely

  3. Using a pastry cutter, large-tined fork, or a food processor on pulse setting, cut the chilled butter into the flour until it resembles coarse sand with a few pea-sized pieces of butter still visible.

    pastry cutter cutting butter in to dry ingredients in bowl

    The Spruce Eats / Photographer Victor Protasio, Food Stylist Ana Kelly, Prop Stylist Christine Keely

  4. Sprinkle the cold water onto the mixture and toss a few times gently, just until it forms a ball that holds together.

    water added to butter and dry ingredients to form a ball of pastry in bowl

    The Spruce Eats / Photographer Victor Protasio, Food Stylist Ana Kelly, Prop Stylist Christine Keely

  5. Flatten the dough into thick disk shape, wrap in plastic wrap, and chill for several hours before working with it.

    pastry dough flattened to disc and wrapped in plastic wrap

    The Spruce Eats / Photographer Victor Protasio, Food Stylist Ana Kelly, Prop Stylist Christine Keely

  6. Position a rack in the center of the oven and heat to 375 F. Roll and trim the dough to make a circle large enough to fit a 10-inch fluted tart pan. Fit the circle into the bottom and up the sides of the pan. Trim any excess dough.

    pastry dough pressed into tart pan

    The Spruce Eats / Photographer Victor Protasio, Food Stylist Ana Kelly, Prop Stylist Christine Keely

  7. Line the pan with parchment paper. Add pie weights or dried beans and bake it for 15 minutes.

    tart pan with pie dough lined with parchment paper and pie weights for blind baking crust

    The Spruce Eats / Photographer Victor Protasio, Food Stylist Ana Kelly, Prop Stylist Christine Keely

  8. Remove the pie weights and bake the shell for an additional 5 minutes. Set aside the pastry shell, still in the tart pan, to cool.

    blind baked pastry crust cooling on cooling rack

    The Spruce Eats / Photographer Victor Protasio, Food Stylist Ana Kelly, Prop Stylist Christine Keely

Make the Orange Filling

  1. Gather the ingredients for the filling.

    orange tart filling ingredients

    The Spruce Eats / Photographer Victor Protasio, Food Stylist Ana Kelly, Prop Stylist Christine Keely

  2. In a double boiler on medium-low heat, or in a large bowl on top of a medium saucepan filled with a few inches of water (the bottom of the bowl should not touch the water), stir together the butter and the crème fraiche until the butter has melted and the mixture is thoroughly combined (the mixture should be warm, and not boiling), set it aside.

    (double boiler) pot on burner with metal bowl over water bath, custard ingredients in bowl with whisk

    The Spruce Eats / Photographer Victor Protasio, Food Stylist Ana Kelly, Prop Stylist Christine Keely

  3. In a separate bowl set over the double boiler, whisk together the eggs, egg yolks, and sugar.

    double boiler with custard ingredients and whisk

    The Spruce Eats / Photographer Victor Protasio, Food Stylist Ana Kelly, Prop Stylist Christine Keely

  4. Stir the orange juice into the mixture and cook, constantly stirring, until the mixture thickens, 3 to 4 minutes.

    orange juice added to bowl of eggs in double boiler with whisk

    The Spruce Eats / Photographer Victor Protasio, Food Stylist Ana Kelly, Prop Stylist Christine Keely

  5. Add the orange zest and the butter-crème fraiche mixture to the eggs and cook, constantly stirring until combined and warmed through, about 3 minutes.

    orange tart filling being whisked over double boiler over burner

    The Spruce Eats / Photographer Victor Protasio, Food Stylist Ana Kelly, Prop Stylist Christine Keely

  6. Lower the oven to 300 F.

    Pour the orange filling into the prepared pastry shell and bake it for 15 to 20 minutes until it turns golden brown and the filling is set.

    orange filling custard being poured into blind baked pastry crust

    The Spruce Eats / Photographer Victor Protasio, Food Stylist Ana Kelly, Prop Stylist Christine Keely

  7. Allow the tart to cool in the pan on a wire rack for 15 minutes. Serve at room temperature, or chill in the refrigerator before serving. Garnish with zest, citrus slices, crème fraiche or whipped cream if desired.

    baked orange tart cooling in tart pan on cooling rack

    The Spruce Eats / Photographer Victor Protasio, Food Stylist Ana Kelly, Prop Stylist Christine Keely

Tips

  • Make the pastry dough ahead of time. Refrigerate it for up to 24 hours before baking, when ready, follow the directions above to bake it.
  • This tart should be kept in the fridge and will last for 3 to 4 days. Cover it tightly with plastic wrap to keep it fresh. It cannot be frozen.
  • Get creative, and throw some garnish on your tart—orange slices, strawberries, blueberries, mint leaves, or all of them, to add some color.
  • Top each slice with some Chantilly creme for the finishing touch.

Recipe Variation

  • For a slightly different taste, try making this with the juice and zest of a blood orange.
Nutrition Facts (per serving)
332 Calories
21g Fat
30g Carbs
5g Protein
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Nutrition Facts
Servings: 8 to 10
Amount per serving
Calories 332
% Daily Value*
Total Fat 21g 27%
Saturated Fat 12g 62%
Cholesterol 161mg 54%
Sodium 147mg 6%
Total Carbohydrate 30g 11%
Dietary Fiber 1g 2%
Total Sugars 18g
Protein 5g
Vitamin C 9mg 47%
Calcium 33mg 3%
Iron 1mg 7%
Potassium 101mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)