Orange Tart in Small Format
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 100 g flour
- 30 grams sugar
- 1 pinch (s) salt
- 1 egg yolk
- 50 g butter, cold
For covering:
- 2 egg (s)
- 40 g suar
- 150 g crème fraîche
- 1 tablespoon cornstarch
- 1 orange (s), untreated
- 1 lemon (s), untreated
Print Recipe
Pin Recipe Instructions
- Prepare a smooth shortcrust pastry from the dough ingredients and wrap in foil and put in the fridge for about 30 minutes. Preheat the oven to 200 ° C.
- Roll out the dough on a floured work surface. Grease the tart or springform pan and line it with the dough, forming a small edge. Prick the bottom several times with a fork. Pre-bake the dough for about 20 minutes.
- Beat the eggs and sugar until frothy. Stir in the cremè fraiche and starch. Finely grate the orange and lemon peel. Squeeze the whole orange and half a lemon. Stir the juice and zest into the cremè fraiche mixture.
- Take the mold out of the oven. Turn the oven down to 150 ° C. Pour the filling onto the dough. Bake in the oven for about 30 minutes.
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