FRENCH ORANGE CREAM TART

 

December 19, 2015

Print Recipe
SHARE:

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.

The Finer Cookie is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for websites to earn advertising fees by advertising and linking to amazon.com. This post contains affiliate links, which means The Finer Cookie will receive a small commission if you make a purchase using this link. This modest income helps support the website.

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/

TAGS:  orange   tart   baking bible       LABELS: Alpha Bakers 

Comments

9 Comments

Patricia Reitz   2017-01-07

Absolutely beautiful! I love how you described the tart - so poetic. Sorry about your oven door. I spilled pumpkin pie filling on my oven door once. What a huge mess it made.... I was so upset I literally had to walk away and tackle it on another day. My husband had to take the whole door apart. It was a huge project. I hope we never have to do it again! Anyway, If you get a chance, I finally posted my tart and would love if you stopped by.

Milagritos   2017-01-07

I agree with you. The food processor can make things easier but sometimes I prefer to use my hands or a simple tool in order to feel the different textures. Swear words are useful in that they release so much fire...I'm with you on that one! Such beautiful photos...I can almost grab a slice through my screen!

Rose Levy Beranbaum   2017-01-07

i so love this recipe! and i love how you described it. i feel the same way about the lemon cake for the next book. and your photo is stunning!

Kimberlie 2017-01-07

Thanks for your comment Rose. You're working on another book?

orin   2017-01-07

orange cream squares mmm... what a great idea, i love the pan.

Kimberlie 2017-01-07

Thanks Orin. I've had that pan for a long time.

Jeniffer   2017-01-07

The falling icing sugar photo is wonderful !!! Agreeing with Faithy pastry looks a bit on the dry side… air exposure or bit too much flour in rolling or bit more liquid needed. Lol I haven't heard of Faithy's "vodka" in pastry before… but why not :)

Kimberlie 2017-01-07

Thanks Jeniffer. Thanks for taking a look at the post!

faithy   2017-01-07

Oh..i think your pastry looks a bit on the dry side. Maybe add a bit more water? I add vodka to mine. :)

Kimberlie 2017-01-07

You might be right on the dryness, but it didn't feel dry when I made it. Oh well. It was delicious anyway.

faithy   2017-01-07

Oh..i think your pastry looks a bit on the dry side. Maybe add a bit more water? I add vodka to mine. :)

Kimberlie 2017-01-07

OMG! Picture perfect!! Love it! I can just stare at your photo with the powdered sugar falling all day long. Honestly..that's what I did and I didn't really see your other photos..hahahaha.. Ok..I'll go back to read your post now.. and look at your other photos. ;)

Rick   2017-01-07

Love the comments on your photos. Always a fun read.

Kimberlie 2017-01-07

Thanks Rick.

Vicki   2017-01-07

Spectacular! I love your square tart pan! Did you read Raymond's post yet about the pastry chef at Chez Panisse and tart dough? I saw a video, think it was Dorie Greenspan but can't find it, on hand pressing in the dough. It was a lot of fun.

Kimberlie 2017-01-07

Hi Vicki. I thought the square tart pan would provide more photography options, and I did read Raymond's post. I too liked the paragraph about Chez Panisse. A bit comforting.

Leave a Comment

Your Email Address will not be published

FRENCH ORANGE CREAM TART

Ingredients
Instructions

KEEP UP TO DATE WITH OUR LATEST OFFERS & NEWS

0

$

View