• Recipe by
  • Prep time
    2 hours, including rest time
  • Cook Time
    30 minutes
  • Yield
    1 8-inch tart

Equipment: Pre-Cut Parchment Rounds


For the tart crust

6½ tablespoons (100 grams) unsalted butter, at room temperature

⅓ cup (40 grams) powdered sugar

1 egg

⅓ cup (40 grams) almond flour

1⅓ cups (200 grams) all-purpose flour

1 teaspoon kosher salt

1 orange, zested

For the orange filling

3 large oranges, zested and juiced

4 eggs

½ cup (100 grams) granulated sugar

3½ tablespoons (25 grams) cornstarch

½ cup (115 grams) unsalted butter, room temperature


Make the tart crust

Place butter in the bowl of an electric mixer fitted with the paddle attachment. Add sugar and mix until light and fluffy.

With the mixer on low speed, add eggs, almond flour, and zest. Scrape the edges of the bowl with a spatula if needed.

Add flour and salt and continue to mix on low speed until thoroughly combined.

Place one piece of parchment paper on your work surface. Put tart dough onto paper and place another piece of parchment on top. Roll into a thin piece of dough and place on a cookie sheet. Rest in the fridge for at least an hour.

Once the pastry has chilled, line an 8-inch tart pan and prick with a fork. If you want to bake the tart right away, place it in the freezer for at least 30 minutes, then bake for 25 to 30 minutes in an oven pre-heated on 325'F (160℃). Otherwise, keep it in the fridge until ready to bake.

Leave the tart shell to cool completely before adding the orange filling.

Make the orange filling

While the tart is cooling, make the orange filling. Zest and juice the oranges. Set aside the zest and place the juice in a small saucepan. Heat the juice on the stove on low heat until it simmers. You should start to see bubbles on the edge of the pan.

While the juice is heating up, whisk together the eggs, sugar, and cornstarch in a separate metal bowl until smooth and fluffy.

Once the juice starts to simmer, slowly pour it over the egg mixture while whisking. Do this slowly to begin so you don't scramble the eggs. Add the rest of the hot liquid and mix well until combined and smooth.

Put the mixture back into the pot and place it back on the stove on low heat. Continue whisking until the liquid starts to thicken. Remove from the stove and transfer into a clean bowl.

Leave the cream to cool slightly, then add the soft butter, one tablespoon at a time. Once butter is thoroughly combined, add the orange zest.

Pour the orange cream over the fully baked tart crust and smooth it out with a small offset spatula if needed. Place in the fridge to set for at least 2 to 3 hours, or up to 24 hours before serving.

Optional: Garnish with slices of orange slices, fresh whipped cream, or just the zest! The options are endless!

French orange tart recipe

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Spencer Lawson