Developed by talented Chef Atalie Burton for The MadOx House in historic Jefferson City, Tennessee, this recipe featured fresh, seedless Grove Navels from Hale Groves and was a hit with locals and tourists alike! Combining creamy decadence with a refreshing, light citrus-y flavor, this delightful tart was a perfect foil for the elevated pub fare and selection of ales at the Tennessee watering hole. Garnishing it with mint leaves adds to the sense of southern hospitality!
Chef Burton has made this tart using both Grove Navels and Hale Honeybells, but, depending on what’s in season, Cara Cara Navels, Temple Oranges and Valencia Oranges could also be used. Simple yet sophisticated, this lovely tart looks as good as it tastes and is a wonderful addition to a spring celebration, summer picnic or winter dinner party.
Ingredients:
For the filling:
- 3 Hale Groves Oranges
- 3 c. heavy cream
- 4 large eggs
- ½ c. sugar
- 4½ Tbsp. cornstarch
- 3 tsp. vanilla extract
- 2 packets gelatin powder
- Mint leaves, for garnish
For the shell:
- 1 c. butter, softened
- ½ c. sugar
- 1 large egg
- 2 tsp. vanilla
- 1 tsp. salt
- 3 c. All-Purpose Flour
Directions:
Prepare the shell:
- Preheat oven to 325°F.
- Fit stand mixer with paddle attachment. Add butter and sugar to mixing bowl and mix until smooth and creamy.
- While running mixer on low, stir in egg, salt and vanilla. Use a rubber spatula to scrape down sides of bowl as needed.
- Add flour and mix on low until dough forms, adding more if necessary.
- Form dough into a ball and place on a lightly floured surface. Roll out thinly.
- Line a tart pan with dough sheet. Using a fork, poke small holes in the dough. Chill tart pan in freezer for at least 30 minutes.
- Bake in preheated oven until light golden in color (about 25-30 minutes).
- Cool completely.
Prepare the filling:
- Zest and juice oranges. Set aside.
- Whisk together eggs, sugar, and cornstarch in a small mixing bowl until smooth.
- In medium saucepan, heat juice and cream just to a simmer, stirring frequently.
- Slowly pour juice and cream into egg mixture, whisking constantly until completely combined and smooth. Return mixture to saucepan. Whisk on low heat until mixture thickens slightly. Remove from heat and transfer to a storage container to cool slightly
- Add a small amount of cold water to gelatin powder and mix until fully dissolved.
- Add gelatin and orange zest to orange cream mixture and mix until fully combined and smooth.
- Pour orange cream filling into baked tart shell and chill in refrigerator until filling is fully set (at least 2 hours).
- Garnish with mint leaves and slices of orange and serve!
The MadOx House in historic Jefferson City, Tennessee:
