orange tart with lemon syrup.

Mar 4, 2012
It looks like spring is here to stay and I couldn't be happier about that. So before all the fresh and local produce will be popping up at the farmers market, I wanted to bid farewell to oranges. Citrus fruits will forever remind me of christmas, winter and snow. But now, with the days getting longer again and all traces of snow and ice gone, I can't wait for spring fruits. Strawberries, apricots and rhubarb; oh what fun we will have so very soon...but I digress.
The star of this show is definitely the slightly bitter lemon syrup, you pour on top of the tart at the end. It perfectly contrasts the sweetness of the orange filling and rounds out the flavor nicely. It's kind of hard to describe. You just have to trust me on this and go try for yourself.  

Orange Tart with Lemon Syrup
adapted from my aunt's recipe and this book

makes 1 Tart

For the dough
150 g flour
80 g butter in cubes
30 g confectioner's sugar
30 ml water
pinch of salt

Sieve flour, sugar and salt into a big bowl. Add butter and knead through with your hands, until all the dough is nice and smooth. Form into a ball and refrigerate for 30 minutes.
Preheat oven to 150°C. Roll out dough 5mm thin and put in a greased tart form. With a fork, poke holes in the dough, put a sheet of parchment paper on top and fill with beans, to dry-bake it for 15 minutes.

For the syrup
60g sugar
juice of 1/2 a lemon
150ml of water
1 organic lemon cut into slices

In the meantime, take a small saucepan and add sugar, the lemon juice, water and lemon slices. Let it simmer on small heat, until the water has reduced to a sweet and syrupy consistency and the lemons are soft, around 30-45 minutes or so.

For the filling
3 eggs
2 egg yolks
120g sugar
120ml cream
40ml lemon juice
140ml orange juice
1 1/2 tablespoons of lemon zest

With a hand mixer, mix eggs and sugar until light and creamy. Add whipping cream, lemon and orange juice and lemon zest and mix just until combined. Pour liquid into prebaked tart shell and let bake for another 30 minutes at 150°C.
After tart has cooled a bit, pour lemon syrup on top and arrange the lemon slices.


 For more delicious Sunday Sweets check out Katrin's blog and as always, Pinterest.


Juultje : me one!

Maja :

I will Julie! Come on over!

Nina :

Oh, and once more I am deeply impressed.

Maja :

You are so sweet Nina, thank you!

A Charmed Life :

The tarts look super yummy!

't is the first recipe I see that requires confectioner's sugar for shortcrust pastry. Is the dough any different from the one with caster sugar afterwards?

Warmly, Maja

WAS für immer :

First time I'm here, looks really good! Lots of love, Theresa

Maja :

Maja, I think it's less crumbly and the dough is somewhat gummy, which makes it easier to work with in my opinion. And it tastes great :)

Theresa, thank you for your kind words! Happy you like it.

Ping :

I'm not a tart person but yours look amazing! I love the look of lemon slices soaking in the lemon syrup.

Valentina :

OMG this looks divine!


Valentina de Pertis

Maja :

Thank you, Ping and Valentina! :)

Jacqueline :

You are now officially responsible for my wedding's dessert table!!! xoxo

Maja :

Haha, Jackster! Bring it on!

Simone :

Omg! That looks scrumptious. I will have to try it and give it to the people at work :)

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