Navel Orange Tart Recipe

Pittman & Davis

Prep: 15 minutes
Cook: 41 minutes
Chill time: 3 hours, 30 minutes
Yield: 8 servings

1/2 (14.1-ounce) package refrigerated pie crust, softened*
1/4 cup fresh orange juice
1/2 cup granulated sugar
1 teaspoon grated orange zest
5 large egg yolks, beaten
1/2 cup heavy cream
3 navel or regular oranges, thinly sliced (pat dry well with paper towels)
1/3 cup confectioner’s sugar

1. Preheat oven to 450°F. Prepare pie crust as directions are stated on the package for One-Crust Baked Shell using 10-inch tart pan with removable bottom. Trim edges, if necessary. Bake in preheated oven 9 to 11 minutes or until light golden brown. Remove from oven and let cool completely, about 30 minutes.

2. Reduce oven temperature to 350F.

3. In large a mixing bowl, whisk together orange juice, sugar and orange zest until sugar dissolves. Add egg yolks and cream; whisk until well blended. Pour mixture into the prepared shell and bake in preheated oven 30 minutes or until set.

4. Allow tart to cool completely. Cover and and refrigerate until well chilled, at least 3 hours. Before serving, arrange orange segments around the top of the tart and sprinkle with powdered sugar. Serve tart chilled and store any leftovers in the refrigerator.

Note: We recommend Pillsbury piecrust located in the dairy section of most grocery stores.

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