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.
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.
*Recipe from “Every Night Italian” by Giuliano Hazan via Journey of an Italian Cook
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Sicilian Orange Tart
Sicilian Orange Tart ~ celebrate citrus season with a rustic Italian tart that is stunningly gorgeous.
Servings: 12 servings
Ingredients
crust
- 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
filling
- 2 extra large eggs
- ½ cup granulated sugar
- ¾ cup orange juice
garnish
- very thin slices of blood orange
Instructions
- 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.
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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notes:
- 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!
It looks so good ! I still have some blood oranges left. Can’t wait to try your recipe !
^_^ it’s practically a lemon chess filling, light and subtle – how pretty.
dem oranges is purty. this is a fine-looking tart indeed!
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!!
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!
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!
You are so right – it looks wonderful. Like your notes and I think added zest is a good idea.
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!
I am salivating while I read. I love citrus desserts!
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!