The tart has just three components: a no-roll Pâte brisée sucrée crust, a simple cream cheese-and-orange zest filling, and a glistening crown of marmalade-glazed orange slices. It’s easy to assemble, pretty to serve, and oh, so scrumptious to eat.
No removable-bottom tart pan for you? Get one. I purchased my sturdy French-made model for less than $12 from Amazon.
This next step might not be necessary after you freeze the crust, but I do it anyway: Cover the shell with aluminum foil, and add pie weights. My pie weights are simply dried beans. I store them in a plastic tub, and use them over and over again.
Bake the crust on a pastry sheet for 15 minutes. Then remove the beans and foil, and bake until the sides begin to color, and the bottom of the crust feels dry — 10-15 minutes. Let cool on a wire rack for at least 10 minutes.
Onto the filling!
And the grated zest of 2 medium-size navel oranges. I hope you have a microplane zester thingy.
I know what the Food Police are thinking:
KEVIN, THE PITH CONTAINS VITAMIN C!
Pffft. Our crust contains 1 stick of butter. And our cream cheese filling is hardly diet food. So at this point, we probably shouldn’t worry about some scant nutrients found in the bitter pith of an orange.
To make the glistening glaze, simply melt some orange marmalade (or apricot preserves) in the microwave, and then strain it through a wire-mesh sieve. Use the back of a spoon to push the syrup through the sieve. Brush the syrup all over the oranges, and then unmold the tart onto a plate or platter.
Are you ready for this next step?
Are you really, really, ready?
Well. I hope you’ll try this tart some day. And if you don’t care for oranges because they remind you of a 1959 Miss America runner-up who hawked citrus for a growers’ association until someone threw a pie in her face on live television, well…feel free to top the tart with other fruits or berries. The crust and filling are wonderful all on their own!
And here, just to make your life a little easier, is a printable version of the above:
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