Orange and Rosemary Tart

1 2 3 4 5 6 7 8 9

Makes one 8-10 inch tart
Credit: The Kitchen Bible
Originally from December 2013 on my old blog

It’s December. It’s cold, it’s dark, it’s dreary. But, all it takes is a bright, happy, exotic dessert like this to turn all of that around and make it feel like summer again.
I’m absolutely obsessed with rosemary. I used to grow it in my own little herb garden in the backyard but, just like most of our home improvement projects, that didn’t last long. Anyway, I feel that it’s a flavor that just makes you feel good! In meat dishes, in sauces, in vegetables, and even in desserts, like this. Alongside the brightness of fresh squeezed orange juice and the buttery crust, the rosemary has a place, but definitely doesn’t hog the spotlight.

For the crust:
~1 1/3 cup all-purpose flour
~6 tablespoons very cold butter, diced
~1 tablespoon confectioner’s sugar
~1 tablespoon chopped rosemary
~1 large egg
For the filling:
~2 cups fresh orange juice
~2 sprigs rosemary
~scant 1 cup sugar
~4 large eggs
~½ cup heavy cream
~grated zest of 2 oranges

Preheat the oven to 350 F. Pulse the flour, butter, confectioner’s sugar, and rosemary in a food processor or blender until it resembles course bread crumbs. Mix the egg with 2 tablespoons of water. Add to the flour mixture and pulse until the dough comes together, adding more water or flour if needed to get the right texture. gather into a thick disk. Wrap the disk in plastic wrap and place in the fridge for 30 minutes.

Roll out the dough onto a lightly floured work surface into a round about 1/8 inch thick. Line your tart pan with the dough and refrigerate for another 30 minutes.

Line the dough with wax paper or tin foil and fill with dried beans, pie weights, or uncooked rice. Bake at 400 F for 20 minutes, or until the crust is golden. Remove from the oven and reduce temperature to 235 F.

Meanwhile, make the filling: bring the orange juice and rosemary sprigs to boil in a saucepan. Reduce the heat to medium and simmer for about 20 minutes; until reduced to 1 cup. Strain into a bowl, discarding rosemary, and let cool.

Add the sugar, eggs, cream, and orange zest, and whisk until combined. Pour into tart shell and bake for 35 minutes, or just until the filling is set (I had to bake it for more like 45 minutes; just watch it carefully and keep testing to see if the center is firm). Let cool, remove the sides of the pan, and serve.

Happy dining!!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s