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Home > Restaurants > Recipes > Orange Tart

Orange Tart

Provided by: Chef Egidiana Maccioni
Served at: Le Cirque

  • Type of Dish: Desserts: All, Desserts: Pies/Tarts
  • Servings: 8
  • Cuisine: French
  • Reader Rating: Write a Review

Photo by Beatriz Da Costa
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Ingredients

Mrs. Maccioni's pie pastry
5 tablespoons butter
1 cup plus 2 tablespoons flour
1/3 cup sugar
Grated rind of 1/2 lemon
2 egg yolks

Filling
2 large, firm seedless oranges
5 thin lemon slices
1/4 cup sugar
1/4 cup Grand Marnier
1/2 to 1 cup orange marmalade (non-chunky type)

Instructions

Preheat the oven to 500 degrees.

Place the butter in a heavy saucepan and place over low heat until melted. Set aside to cool until almost at room temperature. Place the flour in a mixing bowl and add the sugar and lemon rind. Blend with a wire whisk. Add the egg yolks, and gradually whisk in the butter. Blend and knead the dough until it is homogenous and smooth. When ready to use, lightly butter a 9- or 10-inch tart pan, flour lightly, and shake out excess flour. Place the pastry in the center of the pan, and, using the fingers, press and smooth the dough to the edges of the pan and up the inside rim. The layer of dough should be as even as possible. Refrigerate until ready to use.

Slice the oranges as thin as possible, discarding the peel from either end. Arrange the orange and lemon slices in one layer on 2 baking pans with rims (the oranges should just fit in the pan; otherwise, they will dry out). Sprinkle lightly with the sugar, then with the Grand Marnier.

Bake the slices for 10 to 15 minutes, taking care that they do not burn. Turn the slices and continue baking about 5 minutes longer or until they are sticky and a little crisp. Remove from the oven. Reduce the oven temperature to 400 degrees. Arrange the orange and lemon slices in neatly overlapping circles in the center of the prepared tart shell. Melt the marmalade, and brush it over the filling. Bake the tart for 5 minutes before reducing the oven temperature to 350 degrees; continue baking for a further 30 to 35 minutes. Set aside to cool.

(Published 2001)
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