Print Recipe
5 from 1 vote

Orange and Cinnamon Tart

A bright citrus tart, with a dash of cinnamon to add some wonderful depth of flavour.
This recipe is a firm favourite in our house, all year round.
Prep Time1 hr
Cook Time45 mins
Course: Dessert
Cuisine: English
Keyword: cinnamon, orange, tart
Servings: 8
Calories: 485kcal

Ingredients

Pastry

  • 275 g plain flour
  • 25 g ground almonds
  • 175 g unsalted butter slightly softened
  • 75 g icing sugar
  • 1/2 lemon lemon zest
  • 1 egg yolk
  • 3 tbsp milk

Tart filling

  • 120 g sugar
  • 2 finely grated zest of an orange
  • 140 mls orange juice
  • 3 eggs
  • pinch salt
  • 1/2 tsp ground cinnamon
  • 170 g unsalted butter

Decoration

  • 150 ml double cream
  • 15 g icing sugar
  • candied orange peel optional, to decorate

Instructions

Pastry

  • Sift the flour, and add the ground almonds to the bowl.
  • In a seperate bowl, beat the butter using a stand mixer of hand held electric mixer, until smooth.
  • Add the icing sugar, and continue beating until all the lumps have gone.
  • Add the zest, egg yolk, and milk. Beat until incorporated - it may well look curdled. 
  • Add in the flour mixture, and whisk until it just starts to clump together. Turn everything out onto a work surface and squish everything together until it forms a dough.
  • Wrap in cling film and rest in the fridge for 30 minutes.
  • Use half of the pastry to make the tart shell - about 300g. The rest of the pastry can be kept in the fridge for a few days, or the freezer for up to 3 months.
  • Preheat the oven to 180c/160c fan.
  • Roll the dough out on a sheet of baking parchment to about 3mm thick.Line an 8-inch tart shell with the pastry, and press the excess over the lip.
  • Chill in the fridge for 15 minutes, then use a sharp knife to trim the pastry, flush against the top of the tart tin. Dock the base with a fork.
  • Use ovenproof clingfilm or baking parchment to line, and fill with rice and beans.
  • Blind bake for 20 minutes, then remove the rice and beans and return to the oven for 10 more minutes, until the pastry is completely cooked.

Pie filling

  • Mix the sugar and orange zest in a large heatproof bowl, and leave to infuse for 5 minutes.
  • Add the orange juice, salt, cinnamon, and eggs.
  • Sit the bowl on a saucepan of simmering water, and whisk the mixture continuously, until it thickens.
  • Sieve the mixture into a blender, remembering to scrape the bottom of the sieve.
  • Pulse the blender until the curd goes below 50c.
  • Turn the blender on, and add the butter, a little at a time.
  • Pour the orange cream into your prepared tart shell, and use a blow torch, if available, to pop any bubbles on the surface.
  • Transfer the tart to the fridge to set the filling.

Decoration

  • Place the cream and icing sugar into a bowl and whisk until firm peaks form.
  • Pipe the whipped cream in a decorative pattern over the set tart.
  • Decorate with strips of candied orange peel.

Nutrition

Serving: 1g | Calories: 485kcal | Carbohydrates: 38g | Protein: 5g | Fat: 36g | Saturated Fat: 21g | Cholesterol: 168mg | Sodium: 37mg | Potassium: 95mg | Fiber: 1g | Sugar: 23g | Vitamin A: 1213IU | Vitamin C: 9mg | Calcium: 43mg | Iron: 1mg