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Lemon and orange tart Recipe

The tartness of lemon and the sweetness of orange provide the perfect combination in this delicious, summery tart.

  • Preparation
  • Cooking time
  • Rest time
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(47 votes) 3.7/5
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  • For the pastry
  • Plain flour : 375 g
  • Icing sugar : 90 g
  • Unsalted butter : 250 g
  • Egg yolk(s) : 2 whole
  • Fine salt : 1 pinch(es)
  • For the filling
  • Whole egg(s) : 5 whole
  • Caster sugar : 200 g
  • Orange(s) : 1 whole
  • Lemon(s) : 1 whole
  • Double cream : 125 ml
  • ETAPE 1

    Preheat the oven to 180'C.

  • ETAPE 2

    For the base:
    Sift the flour and the icing sugar into a food processor bowl. Add a pinch of salt. Cut the butter into small cubes and add to the dry ingredients. Pulse the mixture until you have a breadcrumb consistency. Add the egg yolks and pulse again until the mixture comes together as a ball. Be careful not to overwork the pastry.

    Roll out the pastry base to 3mm thick and line individual tart tins with the pastry. Prick the base of the tarts lightly with a fork and place in the fridge to firm up for a short while. Blind bake the cases in the oven for 18 minutes.

  • ETAPE 3

    To blind bake: put a layer of parchment paper on top of the lined tart cases and cover with baking beans.

  • ETAPE 4

    Whilst the bases are cooking, make the lemon and orange filling:
    Zest and juice the oranges and lemons. Whisk this into the eggs, sugar and double cream.

  • ETAPE 5

    Remove the pastry base from the oven and pour in the cream.

  • ETAPE 6

    Reduce the oven temperature to 140c, return to the oven and cook for 10 minutes.

  • ETAPE 7

    Serve cold with a drizzle of cream and a dusting of icing sugar.

Chef's tip

«To make a lemon tart simply replace the orange with extra lemon juice and zest. You may also have to add a little extra sugar to the cream to balance the tartness of the lemons.»

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