2 hrs 30 mins
In' Luscious Creamy Desserts' by Lori Longbottom; posted for my mom, the adventurous baker :-)
My Private Note
Units: US | Metric
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 10 tablespoons unsalted butter, cut into small pieces (1/2 cup plus 2 tablespoons)
- 3 -4 tablespoons ice water
- 1Make the pastry: whisk together the flour and salt in a big bowl; with a pastry blender, cut in the butter until the mixture resembles small crumbs.
- 2Add the water 1 tablespoon at a time, mixing lightly with a fork after each addition, until the dough just comes together if a small bit is pressed between your fingers; do not overmix.
- 3Shape the dough into a disk; wrap in wax paper, and refrigerate for at least 30 minutes, or for up to 2 days (if it has been chilled overnight or longer, let the dough stand at room temperature for 20 minutes before rolling it out).
- 4On a lightly floured surface, with a floured rolling pin, roll the pastry into a 14-inch round.
- 5Fold the pastry in half and transfer it to an 11-inch fluted tart pan with a removable bottom.
- 6Unfold the pastry and gently press it into the bottom and up the sides of the pan with your fingertips.
- 7Trim the overhanging pastry to 1 inch.
- 8Fold the overhang in and then press the dough against the sides of the pan so it extends about 1/4 inch above the rim; refrigerate for 15 minutes.
- 9Preheat oven to 425°.
- 10Press a piece of heavy-duty foil snugly into the bottom and up the sides of the pastry shell and fill with uncooked rice or dried beans; bake for 15 minutes.
- 11Remove the foil and rice, and bake for 8-10 minutes longer, until golden (if the shell puffs up during baking, gently press it down with the back of a spoon); let cool on a wire rack; decrease oven temperature to 350°.
- 12Make the filling: whisk together the eggs, sugar, orange zest, lemon zest, orange juice, lemon juice, and salt in a medium bowl until well combined; whisk in the creme fraiche.
- 13Carefully pour the filing into the cooled tart shell; place on a baking sheet and bake for 30 minutes, or until the edges are set but the center is still slightly jiggly; cool completely on a wire rack.
- 14To serve, remove the side of the pan and cut into wedges; you may dust the tart with powdered sugar and serve with fragrant ripe strawberries.
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Nutritional Facts for French-Style Orange Custard Tart
Serving Size: 1 (106 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 419.5
- Calories from Fat 214
- Total Fat 23.8 g
- Saturated Fat 13.7 g
- Cholesterol 217.1 mg
- Sodium 278.7 mg
- Total Carbohydrate 44.4 g
- Dietary Fiber 0.6 g
- Sugars 26.0 g
- Protein 7.6 g