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Orange Tart with Caramelized Oranges | Bake to the roots

Orange Tart with Caramelized Oranges

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  • Author: Bake to the roots
  • Prep Time: 50
  • Cook Time: 45
  • Total Time: 1 hour 35 minutes


Delicious orange tart with caramelized oranges and a hint of whipped cream.



For the pastry

  • 1 1/4 cups (160g) all-purpose flour
  • 2 tbsp. sugar
  • 1/2 tsp. salt
  • 3.5 oz. (100g) cold butter
  • 23 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


  1. 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.
  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.


  • Enjoy baking!


  • Serving Size: 12