French Orange Cream Tart

French Orange Cream Tart

December 19, 2015

Every once in a while, we hit on something very special–something that stays in our memory because of it was an exception to the rule–something that begs to be remembered because it was, in the perfect moment, perfect. The French Orange Cream Tart is that special something. Rich yet light, citrusy yet creamy, satisfying while leaving you wanting more. The two of us ate through this pie in one day, and lamented its disappearance. The only thing that remains is a clean plate.

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Ingredients

Instructions

INSTRUCTIONS

  • I chose to use the food processor for this pastry, but I want to return to the pastry cutter and relearn how to make pastry by hand. Pastry should be something that we judge by feel and not judge by sight. The food processor is so automatic with me, that I often forget until it’s too late.
The food processor method of making pastry.
The food processor method of making pastry.
The pastry formed and ready for the fridge.
The pastry formed and ready for the fridge.
  • There is something that always happens with my (Pâte Sucrée), and it doesn’t matter whose recipe I use; the pastry cracks as I roll it, even with plastic wrap. It seems to hold together when I press the dough together, but after resting and rolling, it does this. Anyone know why?
San Andreas, pastry style.
San Andreas, pastry style.
  • I used to get very upset about this, but now I just patch it up and hope for the best.
The patch job.
The patch job.
Blind baking with the pie weights (so much easier than beans or rice)
Blind baking with the pie weights (so much easier than beans or rice)

ORANGE CREAM FILLING

  • The filling came together quite easily. What I like especially is the way the lemon adds extra acid and brightness to the filling, which I think is why the tart keeps its lively citrus flavour after the cream does its mellowing and softening thing.
I thought I’d wear my sunshiny yellow/orange apron to make the yellow/orange filling.
I thought I’d wear my sunshiny yellow/orange apron to make the yellow/orange filling.
The baked pie. Notice the filling is a wee-bit on the low side. This is because the oven racks were put in upside down (probably me who did that), and the weight of the tray made the rack tip, which caused the filling to spill onto the oven door. Trust me when I tell you that I am an encyclopedia of swear words when pressed for them.
The baked pie. Notice the filling is a wee-bit on the low side. This is because the oven racks were put in upside down (probably me who did that), and the weight of the tray made the rack tip, which caused the filling to spill onto the oven door. Trust me when I tell you that I am an encyclopedia of swear words when pressed for them.
  • I regret not having caramelized the powdered sugar. I wish I had as it would have created a better texture. I guess it was the need to immediately gratify ourselves that interrupted the finishing touch. Next time.
French Orange Cream Tart, The Finer Cookie.
French Orange Cream Tart, The Finer Cookie.

WHAT ARE THE ALPHA BAKERS?

Here’s how it works: once a week, for the next two years, 25 Alpha Bakers commit to baking their way through every recipe of Rose Levy Beranbaum’s newly published The Baking Bible. Each week we post our experiences on our blog sites: our successes, our failures, our like and dislikes . The recipes are scheduled in advance so that everyone is baking the same recipe at the same time. No recipes can be shared in my Alpha Bakers Baking Bible posts due to publishing restrictions enforced by the publisher, but if you love to bake, this is a must-have book. You can see other tutorials for the same recipe at the following link The Baking Bible Alpha Bakers at http://rosesalphabakers.blogspot.ca/

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