Fresh Orange Tart

READY IN: 1hr 20mins




  • Slice the oranges thinly.
  • In a saucepan combine the water & granulated sugar & heat, stirring until the sugar has dissolved, then add the orange slices. Reduce the heat & simmer for 30 minutes.
  • Remove the orange slices to a sheet of parchment paper.
  • Put the flour in a mixing bowl, then add the butter & rub with your fingertips until it resemples coarse breadcrumbs.
  • Stir in ONLY 1/4 cup of superfine sugar, combining well.
  • In another container, whisk the whole egg, then add it to the flour mixture, stirring until the mixture starts to form a dough. Then, with lightly floured hands, bring the mixture together & knead it briefly.
  • Roll out the dough on a lightly floured surface & use the dough to line a 14" by 4 1/2" oblong, loose-bottomed tart pan. Chill this pastry for 20 minutes.
  • Preheat the oven to 375 degrees F & place a heavy baking pan in the oven to heat.
  • Line the pastry with parchment paper & fill it with pastry weights (or dry beans), then place it on the preheated baking pan & bake for 20 minutes.
  • Remove the paper & the weights, then return it to the oven for another 5 minutes, or until the base is baked & crisp. Leave it in the pan & put it on a wire rack to cool.
  • In a saucepan, heat the milk until ALMOST boiling.
  • In a mixing bowl beat the 2 egg yolks, the remaining 1/4 cup of superfine sugar, cornstarch & vanilla extract, along with 2 or 3 tablespoons of the hot milk, until smooth.
  • In a steady stream, pour in the rest of the milk, stirring all the time.
  • Return the mixture to saucepan & cook, stirring, until thickened, then remove from the heat & cool thoroughly, stirring occasionally to stop a skin from forming over the top.
  • When the mixture is cold, spoon the custard into the pastry shell & make sure the surface is level before arranging the orange slices on the top.