Orange Tart

If you are looking for a way to use your leftover citrus, look no further. This easy recipe for an orange tart is everything you could need and more! Quick, simple, and super delicious. Make it today!

I love citrus. It is one of my favorite seasons. I also love tarts (if that is not apparent on this site). Naturally, this seemed like the perfect pairing. Great at any point of the year, this recipe will please you and your guests. Let's get to it!

Can I make this into a mini orange tart recipe?

Absolutely. The process to make the crust is the same and the recipe is the same. Just press it into smaller molds. Follow the steps the same way you would otherwise for this recipe and you can make them into mini orange tarts instead.

Is this orange tart really made with "fresh oranges"

The curd is made with fresh oranges (you could of course opt to use orange juice instead). I love the use of fresh oranges because the taste is so beautiful and just the perfect balance of sour and sweet.

Storage Tips:

This tart is best eaten the day it is made however you can keep it in the fridge for three days. I would not freeze it. Custard tarts typically are not ones you should freeze.

Can I make the filling a blood orange curd instead?

Yes! When you look at my orange curd recipe, just sub out the regular oranges for blood oranges. The process is the same, it is just the swap of the actual oranges!

What do you need to make this orange tart?

1. 1 ½ cups gluten free flour, I used cup for cup
2. 8 tablespoons butter, salted and cold
3. 5 tablespoon ice water
4. 1-2 jars of orange curd, see the recipe here

How do you make it?

1. In a food processor, place the gluten free flour and the cut up butter. Pulse a few times. While the food processor is on, add the water one tablespoon at a time. When the dough begins to come together, stop the machine, remove the dough, and place it in the tart pan.
2. Press the dough into the tart pan to form the base of the tart. Place in the freezer for 20 minutes. This will prevent the crust from popping up when you bake it. While the crust is in the freezer, preheat the oven to 350°F. After the 20 minutes has passed, place the crust in the oven for 20-25 minutes. You want a nice light golden color.
3. Remove the tart crust from the oven, fill the shell with the curd, and place back in the oven for 12 minutes. When you remove it from the oven, the center will still be jiggly (that is normal), it will set as it cools. Allow it to cool on the counter for 1 hour, and then transfer to the fridge for a minimum of 2 hours. When ready to serve, top with your favorite topping. Suggestions I like are meringue, whipped cream, ice cream, or, fresh fruit!

Looking for something similar?

Peach Frangipane Tart
Tomato Tart
Treacle Tart
Pear and Frangipane Tart
Rhubarb Tart

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