When I made marmalade last week I had a few Seville oranges left over. I could have made more marmalade, but decided to make something else instead: a Seville Orange Tart.
Similar to the French Tart au Citron, these bitter tasting oranges give a slight tang to the creamy filling. Not as sharp as when made with lemons, but equally as delicious.
So, if you have seen Seville oranges in the shop but marmalade is not your thing, give this tart a go. But hurry, they will only be around for another week or two.
The tart looks pretty as it is with its delicate orange colour flecked with orange zest. Alternatively, you could pimp it up a bit, as I did, by adding some slices of blood oranges which are in season at the same time.
You could also use regular oranges, but don't be tempted to use more Seville oranges for the decoration as they will be too sour. I ramped up the flavour of the pastry too by adding some finely ground hazelnuts and sprinkled with a few toasted chopped hazelnuts on top.
Step by step seville orange tart
Make the pastry in a food processor. Roll out and line the tart pan. Chill. Bake the pastry case blind. Once cooked, immediately brush with a little beaten egg white to seal any cracks. Meanwhile, finely grate the zest from the oranges. Squeeze the juice. Whisk the eggs and sugar together, then whisk in the juice and cream. Strain the egg mixture. Stir in the orange zest. Pour into the cooked pastry case. Cook until the filling is set and just beginning to colour.
Hints, Tips and Variations
- As ground hazelnuts are hard to buy, I have used my own food processor to ground whole ones and used them to make the pastry. You can also use regular shortcrust pastry if you do not have a food processor, or add ground almonds instead of hazelnuts.
- It is a rich pastry and can be a bit tricky to roll out, so you find the pastry difficult to roll out, try rolling between two sheets of parchment or cling film. You can then use this to help you like the pastry into the tart case.
- Use regular oranges or tangerines instead of the blood oranges.
- If you can't find Seville oranges use a mixture of lemons and oranges.
Seville Orange Tart
Ingredients
for the pastry
- 50 g blanched hazelnuts
- 175 g Plain Flour (all purpose)
- 2 tablespoon golden caster sugar
- 100 g butter, softened
- 1 egg, separated
- 2 tablespoon water
for the filling
- 4-5 seville oranges
- 5 large eggs
- 225 g golden caster sugar golden caster sugar
- 150 ml double cream (heavy cream)
to decorate, optional
- 2-3 blood oranges, peeled and sliced
- few toasted chopped hazelnuts
Instructions
To make the pastry
- Place the hazelnuts in a food processor and blitz to finely chop. Add the flour again and blitz until the nuts are finely ground. Add the caster sugar.
- Cut the butter into cubes and add to the processor, blitz until the mixture resembles fine breadcrumbs.
- Add the egg yolk, and 2 tablespoon of water and blitz until the mixture comes together to form a dough , adding a little more water if required.
- Roll out the pastry and use to a line a 23cm/9in tart pan. Prick the base of the pastry case with a fork and chill for 30 minutes.
- Preheat the oven to 200℃ (180℃ fan)/400-f/gas mark 6. Line the pastry case with a sheet of baking parchment and fill with baking beans.
- Place the tart pan on a baking sheet and bake for 10 minutes. Remove the parchment and beans and return to the oven for 10 minutes.
Meanwhile make the filling
- Finely grate the zest from 3 of the oranges. Squeeze the juice from the orange until you have 175ml/6floz (¾ cup).
- Beat the eggs and sugar together with a fork or balloon whisk until combined, then whisk in the juice, followed by the cream. Strain the mixture through a sieve, then stir in the orange zest.
- Reduce the oven temperature to 180℃ (160℃ fan)/350°F /gas mark 4. Remove the pastry case from the oven and brush with a thin layer of lightly beaten egg white. This will seal the case and prevent the mixture from leaking out.
- Carefully pour the orange mixture into the cooked pastry case and return to the oven. Bake for 30 minutes or until the filling is set and just beginning to colour slightly.
- Allow to cool and chill until required. Serve plain or if preferred decorate with orange slices and a sprinkling of chopped hazelnuts.
Notes
Nutrition
More Pastry Recipes Made Easy
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Jenna says
Gorgeous! I bet this smells absolutely heavenly.
Jacqueline Bellefonatine says
Thank you and yes it does smell good too:)
Teri says
I love Citrus desserts, and this one looks phenomenal. Great instructions!
Jacqueline Bellefonatine says
Thank you Teri. I have to say I was particularly pleased with this recipe.
Chava Mazal Stark says
This is incredibly gorgeous! I have to give it a try, I love Seville oranges.
Jacqueline Bellefonatine says
Thank you Chava. I hope you like it. jacqui x
Corina says
Such a beautiful tart Jacqui and I love the blood oranges on top! Really pretty!
Jacqueline Bellefonatine says
Thanks Corina
Mimi Woodham says
The color on this tart is gorgeous. I am sure that it tastes as pretty as it looks. Thanks for sharing.
Jacqueline Bellefonatine says
Thank you Mimi, it does look rather good doesn't it. I think blood oranges are so dramatic too. And yes I can vouch for the taste too:)
jenny paulin says
ooooh I love the sound of the flavours . the speckled flecks of orange in the tart filling is so pretty. That on its own makes for a wonderful tart, BUT then you decorated your dessert with those glorious blood orange segments and what a dramatic finish they give it. wow! it looks so good.
thank you for linking pop to #Bakeoftheweek x
Jacqueline Bellefonatine says
Thanks Jenny. I was struggling o get more than one good shot without the orange slices, which is why i thought of adding them. They certainly lifted the tart visually but they also added an extra flavour dimension too. Fresh orange and crunchy hazelnut so a win win:)
Angela / Only Crumbs Remain says
What a fabulous bake Jacqueline. I love classic desserts like this, and although I've only tried tart au citron I can imagine that the orange version is amazing too.
Angela x
Jacqueline Bellefonatine says
Thank you Angela - The flavour is more subtle than tart au citron but I think delicious.