Description
A unique tart combining the natural sweetness of oranges with a subtle savory twist, held together by a buttery, flaky crust. Perfect as a sweet dessert or a cozy snack with a hint of zing.
Ingredients
Scale
- 1 ½ cups (190g) all-purpose flour
- ½ cup (115g) cold unsalted butter, cubed
- 2 tablespoons (25g) granulated sugar
- ½ teaspoon salt
- 3–4 tablespoons cold water
- 3 medium fresh oranges (zest and juice)
- 2 large eggs
- ½ cup (120ml) heavy cream
- 2 tablespoons (30ml) honey
- 1 teaspoon fresh thyme, chopped
- Pinch of black pepper
Instructions
- Preheat oven to 375°F (190°C). Lightly butter a 9-inch tart pan with removable bottom.
- In a large bowl, combine flour, sugar, and salt. Add cold cubed butter and cut into flour using a pastry cutter or two forks until mixture resembles coarse crumbs.
- Sprinkle 3 tablespoons cold water over mixture and gently toss with a fork. Add more water if dough feels dry. Form dough into a ball, wrap in plastic, and chill for 15 minutes if possible.
- While dough chills, zest 2 oranges and juice all 3 oranges. In a medium bowl, whisk eggs, heavy cream, honey, thyme, black pepper, orange zest, and juice until smooth.
- Roll out dough on a lightly floured surface into a 12-inch circle. Transfer to tart pan, pressing into edges and trimming excess. Prick bottom with fork.
- Line crust with parchment paper and fill with pie weights or dried beans. Blind bake for 12-15 minutes until edges are golden. Remove weights and parchment, bake another 3-5 minutes for crisp bottom.
- Pour filling into warm crust. Bake at 375°F (190°C) for 25-30 minutes until filling is set but slightly wobbly in center and top is lightly golden.
- Cool tart completely in pan on wire rack before removing rim. Serve warm or at room temperature.
Notes
Keep butter cold to ensure a flaky crust. Don’t overmix the dough to avoid toughness. Blind baking the crust is crucial to prevent sogginess. Let the tart cool completely before slicing for clean cuts. If crust edges brown too quickly, tent with foil during baking. Fresh thyme is preferred but dried thyme can be used at half the amount. Whole milk can substitute heavy cream but will reduce richness.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of tart
- Calories: 280
- Fat: 15
- Carbohydrates: 32
- Fiber: 2
- Protein: 5
Keywords: savory orange tart, orange dessert, buttery crust tart, citrus tart, homemade tart, easy dessert, sweet and savory dessert