Sicilian Orange Tart

Sicilian Orange Tart ~ celebrate citrus season with a rustic Italian tart that is stunningly gorgeous.

Sicilian Orange Tart ~ celebrate citrus season with a rustic Italian tart that is stunningly gorgeous.

 Even the crust of this stunning tart is loaded with orange zest ~ the citrus scent emanating from my oven was almost too much to bear.

Sicilian Orange Tart ~ celebrate citrus season with a rustic Italian tart that is stunningly gorgeous.


This is a simple rustic recipe in true Mediterranean style. The filling is simply a mixture of eggs, sugar, and orange juice. I admit I was a bit skeptical as I poured the thin liquid into the crust, but about 20 minutes into the baking the scent started filling the kitchen and I could see the tart puffing up through the oven window…I had a feeling I was in for a treat.

This  recipe has a beguiling simplicity to it, and the presentation is stunning. If you can’t find blood oranges, any orange will do.

blood orange tart close up

*Recipe from “Every Night Italian” by Giuliano Hazan via Journey of an Italian Cook

4 from 5 votes

Sicilian Orange Tart

Sicilian Orange Tart ~ celebrate citrus season with a rustic Italian tart that is stunningly gorgeous.
Course Dessert
Cuisine Italian
Prep Time 15 minutes
Cook Time 50 minutes
Yield 12 servings
Author Sue Moran



  • Grated zest of 2 oranges
  • 2 cups all-purpose flour
  • ½ cup granulated sugar
  • 8 tablespoons cold unsalted butter cut into a dozen pieces
  • 3 extra large egg yolks
  • Pinch of salt
  • 1-3 tablespoons ice water


  • 2 extra large eggs
  • ½ cup granulated sugar
  • ¾ cup orange juice


  • very thin slices of blood orange


  • Set oven to 350F
  • Make the crust. Place the flour, sugar, butter, yolks salt and zest in a food processor. Pulse until well mixed. Add water until dough just forms.
  • Place the dough on top of the removable bottom of an 11-inch tart pan. Roll out to ¼” thickness. The edges of the dough should extend beyond the edge of the pan’s bottom. Place the dough and bottom into the tart pan frame. Press the dough up the sides and trim.
  • Bake the crust. Cover dough with aluminum foil and pie weights. Bake for 10 minutes. Remove foil and weights and bake 10 minutes uncovered.
  • Make the filling. Mix the eggs and sugar in a mixer until pale yellow ribbons form (2-3 minutes). This took me several more minutes.
  • When the crust is baked, reduce the mixer speed and add the orange juice. Add the filling to the crust.
  • Bake the tart. Bake about 40 minutes. The filling should be golden and should remain firm when the pan is shaken. Cool completely. Mine cooked in about 35 minutes, and still jiggled a bit even when done.
  • Garnish with the orange slices.
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.


  • The flavor of this tart is very subtle and understated, so it’s not for you if you’re looking for the zing of a lemon curd type of thing. Next time I would put some zest in the filling as well, and maybe add a teaspoon of orange extract to bring out the flavor a little more. It certainly is a looker, though!




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    Please rate this recipe!

  • Reply
    March 12, 2019 at 1:49 am

    Hi Sue, I’m relatively new to baking and haven’t eaten many tarts (and made none), I’m wondering if this could be served cold? I’d like to make a magic shell topping of sorts and the only way to get the fats to harden is to put it on a chilled surface.

    • Reply
      March 12, 2019 at 1:02 pm

      I don’t see why not, Xavier. I love the combo and chocolate and orange, so let us know if you try it.

  • Reply
    April 30, 2017 at 3:13 pm

    Help! The surface of my filling keeps browning which doesn’t make for a very pretty presentation. The taste is fabulous, but the browning of the filling is so unattractive. Any ideas why this is happening/how to resolve?

    Also, how do you get your slices of blood orange so uniform in thickness/perfectly sliced for the top of the tart?

    • Reply
      April 30, 2017 at 3:28 pm

      Is it possible your oven is running hot? You can try lowering the temperature, or covering the top of the tart loosely with foil. I sliced my oranges with a sharp knife, but a mandolin slicer will get them perfectly thin and even.

      • Reply
        May 1, 2017 at 9:05 pm

        Problem solved! They turned out beautifully. Thank you.

        • Reply
          May 2, 2017 at 12:53 pm


  • Reply
    April 22, 2017 at 3:53 pm

    Your tart is so beautiful! I’m wondering if a shallow pre-made pie crust would be an acceptable substitute for the homemade crust if pressed for time? And possibly pressing some zest into the pre-made pie crust before baking to add flavor back to the crust?

    • Reply
      April 22, 2017 at 4:48 pm

      I’m sure a pre-made pie crust would be fine Shana ~ just one that’s not too deep. I would say the flexible kind that comes rolled would be better than frozen, because you can mold it to a tart pan. I like the idea of pressing the zest into it!

  • Reply
    April 12, 2016 at 12:35 pm

    It’s now one of our favourites. I wish I could bake it more often. Thank you for sharing this recipe with us.

    • Reply
      April 12, 2016 at 12:54 pm

      This is an old post, Alisa, it’s so nice to get feedback on it, thank you!

  • Reply
    February 18, 2014 at 1:07 pm

    It looks so good ! I still have some blood oranges left. Can’t wait to try your recipe !

  • Reply
    February 24, 2012 at 6:52 pm

    ^_^ it’s practically a lemon chess filling, light and subtle – how pretty.

  • Reply
    February 20, 2012 at 3:01 pm

    dem oranges is purty. this is a fine-looking tart indeed!

  • Reply
    From Beyond My Kitchen Window
    February 20, 2012 at 1:50 pm

    This has to be the prettiest tarts I have ever seen. It could be on the cover of a magazine. I can only imagine the aroma of it wafting through the house. WOW!!

  • Reply
    February 20, 2012 at 12:47 pm

    I bookmarked this tart also but was going to wait to make it. Now you’ve made me think that waiting is overrated. It just looks too good!

  • Reply
    February 20, 2012 at 11:50 am

    Now that looks beautiful! I’m loving all the citrus I am seeing popping up everywhere. I can’t get enough of it. Beautiful photos…I love the last picture of that perfect looking slice. Yum!

  • Reply
    Magnolia Verandah
    February 20, 2012 at 1:41 am

    You are so right – it looks wonderful. Like your notes and I think added zest is a good idea.

  • Reply
    February 19, 2012 at 11:00 pm

    You made it so stunning! Next time – I am thinking zest in the filling also! And if I can get my hands on blood oranges, I will do that. But all in all – I liked it softly citrusy. And I really, really love your presentation. Many thanks for the shout-out!

  • Reply
    February 20, 2012 at 5:59 am

    I am salivating while I read. I love citrus desserts!

  • Reply
    February 20, 2012 at 4:47 am

    This is gorgeous, Sue! The recipe looks very similar to one that my uncle was describing to me today as well. Funny coincidence. It doesn’t sound like it should work, but apparently, it does!

  • Reply
    A Plum By Any Other Name
    February 20, 2012 at 2:57 am

    Gosh, to say it’s a looker is almost an understatement! I am in the citrus zing camp, myself; that said, it still sounds like a lovely little thing. 🙂

  • Reply
    February 20, 2012 at 1:00 am

    So pretty, the colors and to think of that citrus fresh fragrance…yum. Your photos are gorgeous!

  • Reply
    At Anna's kitchen table
    February 19, 2012 at 11:28 pm

    It definitely is a looker! Beautiful!

  • Reply
    February 19, 2012 at 10:00 pm

    Wow. Your delicious orange slices look so perfect! Great tart!

  • Reply
    February 19, 2012 at 9:35 pm

    a piece of art that taste delicious 🙂

  • Reply
    February 19, 2012 at 9:20 pm

    Love the way you arrange the orange slices on top of the tart, beautiful.

  • Reply
    February 19, 2012 at 7:59 pm

    Seriously! Cat calls echoing through my kitchen right now…yowza! Subtle is good…but I may try boosting the flavor if I make it. Or not. I think it sounds amazing either way.

  • Reply
    [email protected]
    February 19, 2012 at 7:51 pm

    Absolutely gorgeous! Wow…They say you eat with your eyes first. This is a feast for the eyes and the stomach:)

  • Reply
    February 19, 2012 at 7:14 pm

    Oh you are right about it being a looker! Beautiful tart, Sue! I want to make something that showcases citrus and those lovely blood oranges like this.

  • Reply
    A Trifle Rushed
    February 19, 2012 at 6:14 pm

    I can just imagine the delightful smell of citrus in your kitchen, what a splendid tart.

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