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Ingredients
1 baked 9-inch orange pastry shell (recipe follows)
1 ½ tablespoons orange marmalade
1 large navel orange
4 eggs
⅓ cup sugar
2 tablespoons fresh lemon juice
⅓ cup fresh orange juice
1 ½ tablespoons Cointreau or Triple Sec
6 tablespoons melted butter
Nutritional analysis per serving (6 to 8 servings)
16 grams carbs; 103 milligrams cholesterol; 175 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 6 grams saturated fat; 11 grams fat; 1 gram fiber; 35 milligrams sodium; 3 grams protein; 15 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 425 degrees.
- Step 2
Brush pastry shell with the marmalade.
- Step 3
Peel the orange, removing all the white pith and slice it into eight or nine thin, even slices. Set aside.
- Step 4
Beat the eggs with the sugar until light, then beat in the lemon juice, orange juice, liqueur and melted butter. Pour this mixture into the pastry shell. Carefully arrange the orange slices on top of the custard.
- Step 5
Place the tart in the oven and bake about 25 minutes, until the custard is firm and barely beginning to brown. Serve while still warm or at room temperature. The tart is best if it has not been refrigerated.
Private Notes
Comments
Complete disaster!
Good flavors, not so great texture. The egg custard was too fluffy and did not set well. Orange slices sank completely in to the custard and could not be seen, plus made the tart hard to cut. The simple citrus flavor was good – and I made it with a tart shell that also had a bit of orange zest in it – but I wouldn't make this again.