Temple Orange Tart Recipe

2019-03-08

The brightly colored, aromatic, sweet, tart, and juicy Temple Orange (or Tangor) is great for eating and juicing any time of the day. From breakfast to snack time you can make use of Temple Oranges. They are easy to peel, easy to section, and available from January to February.

This true Florida classic has passed the test of time and will always be one of our all-time favorites.

Origin:

This leathery-skinned, hybrid mandarin citrus fruit was first discovered by a Florida fruit-buyer in Jamaica in 1896. It caught the attention of the owner of the Pittsburgh Pirates and first president of The Florida Citrus Exchange, William Chase Temple, after whom the fruit was named. Mr. Temple introduced the fruit to a friend working at Buckeye Nurseries – who helped develop and propagate the fruit.

How to make a Temple Orange Tart

Yields: 8 servings

Ingredients:

  • 1 1⁄2 cups flour, plus more for dusting
  • 8 tbsp. unsalted butter, cubed and chilled
  • 3 tbsp. ice-cold water
  • 2 tbsp. grated temple or navel orange zest
  • 1 tbsp. granulated sugar
  • 1⁄2 tsp. kosher salt
  • 2 cups granulated sugar
  • 3 Hale Temple or Navel Oranges, sliced ⅙” thick, seeds removed, plus ⅓ cup juice and 2 tbsp. zest
  • 8 oz. cream cheese, softened
  • 3⁄4 cup whole-milk ricotta, drained overnight
  • 1⁄4 cup almond paste
  • 1⁄2 tsp. vanilla extract
  • 1⁄4 tsp. freshly grated nutmeg
  • 1 egg, plus 1 yolk
  • 3 tbsp. Demerara sugar
  • 1⁄4 tsp. kosher salt

Directions:

  1. MAKE THE DOUGH: Heat oven to 350°. Pulse ingredients in a food processor until dough forms. Press dough into bottom and up sides of a 9″ tart pan. Using a fork, prick dough all over. Line dough with parchment paper and fill with pie weights or dried beans. Bake until pale golden, 15-17 minutes. Remove weights and paper and bake until golden brown, 12-15 minutes more, then remove and let cool.
  2. MAKE THE FILLING: Bring granulated sugar, orange slices, and 4 cups water to a simmer in a 6-qt. saucepan over medium. Cook until orange rinds are tender, but not falling apart, about 15 minutes. Let cool. Using a slotted spoon, transfer orange slices to a baking sheet fitted with a rack. Chill 20 minutes. Discard all but ½ cup syrup from pan. Add orange juice and simmer until reduced to ¼ cup. Let cool and transfer to a bowl. Add remaining ingredients, except Demerara sugar. Using an electric hand mixer, mix until combined.
  3. Reduce oven to 300°. Pour filling into crust and arrange reserved orange slices over the top. Bake until filling is set, about 30 minutes, and let cool. Sprinkle oranges with Demerara sugar. Using a kitchen blowtorch, guide the flame back and forth over surface until sugar caramelizes. Before slicing, let sit briefly until sugar hardens.
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