Tarte à l’orange

Picture 1

These tiny delicate little tartlets are almost too exquisite to eat. Take just one small bite and you are whisked back to a pavement café in Paris.


Sweet shortcrust Pastry

  • 1 egg
  • 80 g  granulated sugar
  • 1/2  tsp vanilla extract
  •  100 g cake flour, sifted
  • 80 g chilled butter, sliced

Orange curd

  • 3 eggs
  • 100 g sugar
  • 250 ml freshly squeezed orange juice
  • 1 tsp orange zest
  • 125 g unsalted butter, melted


For the Pastry

1. Preheat oven to 180 C.

2. Lightly spray or grease the tartlet pans.

3. . Beat the eggs and sugar until creamy and add the vanilla extract. Make a well in the centre of the flour mixture and stir in the egg mixture. Working quickly,  rub the softened butter into the dough mixture using your fingertips.

3. Roll dough onto a floured surface and cut into rounds. Chill for 10 minutes if needed.

4. Press to fit into the tartlet pans. Line  the base of the tartlet pans with small circles of baking paper and weight down with baking beans.  Bake for about 8 minutes and then remove the baking beans and baking paper.

Prick the bottom of the pastry  in several places with a fork and bake for about another  three to four minutes. 

For the orange curd

4. Beat the eggs and sugar together until creamy.  Gradually add the orange juice and melted butter. Cook slowly on low heat for about 20 minutes. The mixture must thicken enough to coat the back of a wooden spoon. 

5. Pour into the partially baked tartlet shells and bake for  8 to10 minutes.

6. Allow to cool and garnish with prepared caramelised orange slices.


The Orange (or lemon) curd can be prepared at least a week or two in advance.

Caramelised Oranges 


  • 2 firm oranges, thinly sliced
  • 1 cup sugar
  • ½ cup water
  • 2 tsp orange juice, freshly squeezed


1. Slice the oranges thinly, removing any pips.Mix together the water, sugar and lemon juice.

2. Bring to the boil over medium to high heat, stirring until the sugar is dissolved.

3. Add the orange slices in a single layer and simmer for twenty minutes, turning occasionally until they are lightly candied and translucent and the syrup reduces and thickens.

4. Allow to cool in the pan. Cover and chill for at least 15 minutes.

6. Gently lift the candied orange slices from the syrup and blot dry.

7. Arrange slices, slightly overlapping, over top of the fridge tart or orange tartlets.


These caramelised oranges can also be prepared a day or two earlier. When ready to use, brush the orange slices with the remaining citrus syrup before using as a garnish.

“If you are lucky enough to have lived in Paris as a young man, then wherever you go for the rest of your life, it stays with you, for Paris is a moveable feast.”
(Ernest Hemingway: A Moveable Feast )







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