It’s the end of the month again and you know what this means… It is time for another round of “Bake Together – The Baking Surprise”! Yay! I love this little monthly event with Andrea from Zimtkeks & Apfeltarte ;) This month we decided to bake something with oranges – and as you can see, I made this gorgeous and delicious orange tart with caramelized oranges and a tiny little hint of whipped cream :P So good!
If you are following this blog, you probably know this little event already. Andrea and I choose a topic once a month and bake at the same time, but far away from each other. She is close to Frankfurt and I am in Berlin. We started this event cause we often published similar recipes in the past at the same time… without knowing what the other one was doing. Now we are doing that on purpose but still don’t know what the other one is baking until the day of the revelation. Means today! ;)
Today’s topic: Oranges, Oranges, Oranges! This fruit is full of vitamin c and can be found in basically every home around this time of year. We always have some oranges our house to make juice or to just eat them as they are (peeled before of course)!
I used pink oranges for this delicious orange tart. I know, you can’t see that they are pink, but the label on the box said pink oranges :P Somehow I am never lucky with that kind of “special” oranges. The pink ones are never pink and the blood oranges are never bloody :P It doesn’t matter anyway – you can make this tart with any kind of oranges. The color at the end will probably not make a big difference, no matter what you use.
If you have problems with the stomach like me and get easily heartburn from the acid of oranges, you might want to use orange juice that is less acid. You can find that in stores pretty much everywhere I think. I made the tart with freshly squeezed juice from the oranges I had and it gave me a bit of a hard time afterward. It could have also been the fact that I ate 1/4 of the tart immediately after I took the pictures – who knows ;P If you are sensitive to the acid, the orange juice with less acid is still a good choice I guess ;)
No matter what – the tart is extremely delicious! That’s why I could not stop eating ;) It is creamy and has a great orange flavor. I loved the caramelized oranges a lot! They are so good! If you want to save some time, you can also use candied oranges from the store. Just sayin’. Caramelizing the oranges is not difficult though. You just have to make sure not to burn the sugar. That’s all ;)
What do you think Andrea made today? I have no clue yet. Could be anything! Last month we almost made the same. And by saying that I mean we made completely different things :P But only because I decided to switch the recipe right before, otherwise we would have both made the same… check out her blog go get the answer ;)
INGREDIENTS / ZUTATEN
1 1/4 cups (160g) all-purpose flour
2 tbsp. sugar
1/2 tsp. salt
3.5 oz. (100g) cold butter
2-3 tbsp. ice water
For the orange filling:
1/2 cup (115g) butter
1/4 cup (60g) crème fraîche
3/4 cup (150g) sugar
3 eggs
2 egg yolks
3/4 cup (180ml) orange juice
4 tsp. orange zest
For the caramelized oranges:
3/4 cup (150g) sugar
1/2 cup (120ml) water
1 blood orange, thinly sliced
For the decoration:
7 oz. (200g) heavy cream
1 tbsp. confectioners’ sugar
160g Mehl (Type 405)
2 EL Zucker
1/2 TL Salz
100g kalte Butter
2-3 EL Eiswasser
Für die Füllung:
115g Butter
60g Crème fraîche
150g Zucker
3 Eier (M)
2 Eigelb (M)
180ml Orangensaft
4 TL Abrieb von Orangenschale
Für die karamellisierten Orangen:
150g Zucker
120ml Wasser
1 Blutorange, dünn geschnitten
Für die Dekoration:
200g Schlagsahne
1 EL Puderzucker
DIRECTIONS / ZUBEREITUNG
2. Lightly grease a 10 inches (26cm) tart tin with a loose bottom and set aside. Roll out the dough on a floured surface slightly larger than the tart tin. Place the dough in the tin and press to the bottom and sides. Prick with a fork several times. Let the dough overlap a bit and place in the fridge for another 30 minutes.
3. Preheat the oven to 375°F (190°C). Place a piece of parchment paper on the dough and fill with baking beans. Blind bake the pie crust for 15 minutes, remove the paper and baking beans and bake for another 5 minutes. Take out of the oven and let cool down. Do not turn off the oven.
4. Melt the butter for the filling and mix with the crème fraîche. Set aside. Add the sugar, eggs and egg yolks to a heatproof bowl and place on a pot with simmering water. Mix until well combined. Add the orange juice and mix in. Stir constantly for about 3-4 minutes – the sugar should have dissolved completely. Add the orange zest and the butter mixture and mix in. Stir constantly for another 3-4 minutes until the mix starts to thicken. Pour the filling into the pre-baked crust and bake for 23-27 minutes. The edges should have a nice golden color and the filling should be set. Take out of the oven and let cool down completely.
5. For the caramelized orange line a baking sheet with baking parchment and set aside. Add the sugar and water to a large pan and bring to a boil. Cut the orange into thin slices. As soon as the sugar starts to brown, add the orange slices and let caramelize. Take out when well coated and place on the prepared baking sheet to cool down.
6. Whip the heavy cream with the confectioners’ sugar until stiff peaks form. Spread on the cooled tart and decorate with the caramelized oranges. Serve immediately.
2. Eine 26cm (10 inches) Tarteform mit losem Boden leicht einfetten und zur Seite stellen. Den Teig auf einer bemehlten Fläche etwas größer als die Form ausrollen. Den Teig dann in die Form legen und festdrücken. Den Teig dabei ein klein wenig überlappen lassen. Mit einer Gabel mehrmals einstechen und dann noch einmal für 30 Minuten in den Kühlschrank stellen.
3. Den Ofen auf 190°C (375°F) vorheizen. Ein Stück Backpapier auf den Teig legen und dann die Form mit Backbohnen auffüllen. Den Tarteboden für 15 Minuten blindbacken, dann die Backbohnen und Papier entfernen und weitere 5 Minuten backen. Aus dem Ofen nehmen und etwas abkühlen lassen. Den Ofen nicht ausschalten.
4. Die Butter für die Füllung schmelzen und mit der Crème fraîche vermischen. Zur Seite stellen. Den Zucker mit den Eiern und Eigelb in eine hitzebeständigen Schüssel geben und verrühren. Die Schüssel auf einen Topf mit köchelndem Wasser stellen und die Mischung dadurch erhitzen. Den Orangensaft dazugeben und dann unter ständigem Rühren für etwa 3-4 Minuten erhitzen. Der Zucker sollte sich komplett aufgelöst haben. Den Abrieb der Orange und die Buttermischung dazugeben und für weitere 3-4 Minuten unter ständigem Rühren erhitzen, bis die Mischung leicht andickt. Die Füllung dann auf den torgebackenen Boden schütten und für 23-27 Minuten backen. Die Ränder der Tarte sollten eine goldene Farbe bekommen haben und die Füllung sollte sich gesetzt haben. Aus dem Ofen nehmen und komplett abkühlen lassen.
5. Für die karamellisierten Orangen ein Backblech mit Backpapier auslegen und zur Seite stellen. Den Zucker zusammen mit dem Wasser in eine große Pfanne geben und dann zum Kochen bringen. Die Orange in dünne Scheiben schneiden. Sobald der Zucker anfängt zu karamellisieren und Farbe bekommt, die Orangenscheiben dazugeben und kurz mitkochen. Die Orangen sollten mit einer schönen Karamellschicht ummantelt sein. Zum Abkühlen auf das vorbereitete Blech legen.
6. Die Schlagsahne mit dem Puderzucker steifschlagen. Auf die abgekühlte Tarte geben und verstreichen und dann die karamellisierten Orangen darauf verteilen. Sofort servieren.
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Here is a version of the recipe you can print easily.
PrintOrange Tart with Caramelized Oranges
- Prep Time: 50
- Cook Time: 45
- Total Time: 1 hour 35 minutes
Description
Delicious orange tart with caramelized oranges and a hint of whipped cream.
Ingredients
For the pastry
- 1 1/4 cups (160g) all-purpose flour
- 2 tbsp. sugar
- 1/2 tsp. salt
- 3.5 oz. (100g) cold butter
- 2–3 tbsp. ice water
For the orange filling
- 1/2 cup (115g) butter
- 1/4 cup (60g) crème fraîche
- 3/4 cup (150g) sugar
- 3 eggs
- 2 egg yolks
- 3/4 cup (180ml) orange juice
- 4 tsp. orange zest
For the caramelized oranges
- 3/4 cup (150g) sugar
- 1/2 cup (120ml) water
- 1 blood orange, thinly sliced
For the decoration
- 7 oz. (200g) heavy cream
- 1 tbsp. confectioners’ sugar
Instructions
- Add the flour, sugar, and salt to a large bowl and mix until combined. Add the butter in small pieces and cut with a pastry blender or knife into pea-sized pieces. Gradually add the ice water and mix in until the dough starts coming together. Form a ball, flatten and wrap in plastic wrap. Place in the fridge for at least 1 hour.
- Lightly grease a 10 inches (26cm) tart tin with a loose bottom and set aside. Roll out the dough on a floured surface slightly larger than the tart tin. Place the dough in the tin and press to the bottom and sides. Prick with a fork several times. Let the dough overlap a bit and place in the fridge for another 30 minutes.
- Preheat the oven to 375°F (190°C). Place a piece of parchment paper on the dough and fill with baking beans. Blind bake the pie crust for 15 minutes, remove the paper and baking beans and bake for another 5 minutes. Take out of the oven and let cool down. Do not turn off the oven.
- Melt the butter for the filling and mix with the crème fraîche. Set aside. Add the sugar, eggs and egg yolks to a heatproof bowl and place on a pot with simmering water. Mix until well combined. Add the orange juice and mix in. Stir constantly for about 3-4 minutes – the sugar should have dissolved completely. Add the orange zest and the butter mixture and mix in. Stir constantly for another 3-4 minutes until the mix starts to thicken. Pour the filling into the pre-baked crust and bake for 23-27 minutes. The edges should have a nice golden color and the filling should be set. Take out of the oven and let cool down completely.
- For the caramelized orange line a baking sheet with baking parchment and set aside. Add the sugar and water to a large pan and bring to a boil. Cut the orange into thin slices. As soon as the sugar starts to brown, add the orange slices and let caramelize. Take out when well coated and place on the prepared baking sheet to cool down.
- Whip the heavy cream with the confectioners’ sugar until stiff peaks form. Spread on the cooled tart and decorate with the caramelized oranges. Serve immediately.
Notes
- Enjoy baking!
Nutrition
- Serving Size: 12