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Orange Almond Tart

April 24, 2011

This orange almond tart recipe came about by accident. I had a bunch of old oranges that were on their way south, so I juiced them and decided to make orange curd. Then, in the process of grinding almonds into almond meal for a flourless orange cake (which I have yet to make!), I was left with some finely ground almonds. Saturday morning I had an eureka moment and decided to combine the two and make a tart out of them. The experiment turned out well and thus I share it with you. The nuttiness of the tart shell went well with the orange filling. Next time I might replace some of the orange juice in the orange curd with lemon juice (if mixing curds is allowed) to cut the sweetness a bit.

Orange Curd
Yields 2 cups
Adapted from TasteFood Blog

  • 8 egg yolks
  • 3/4 cup sugar
  • 1 cup freshly squeezed orange juice
  • 1/2 cup unsalted butter
  • 1/4 teaspoon salt

Zest the orange and set the zest aside for use in the tart crust. In a medium sauce pan, whisk the egg yolks and sugar together. Add the orange juice, butter and salt and cook over medium-low heat, stirring constantly. Don’t let the curd boil. If the pan starts to steam, briefly remove it from the heat while continuing to stir. Cook until the curd thickens enough to form a thick coat on the back of a wooden spoon, about 15 minutes. (If you’re not making the curd for the tart, cook the curd just until it comes together and thickens enough to coat the back of a wooden spoon.) This method can be used with lemon juice in place of the orange juice to make lemon curd.

Almond Tart Crust

  • 2 cups finely ground almonds
  • 1/2 cup sugar
  • 1/4 cup melted butter
  • Zest of one orange

Preheat the oven to 325 degrees. In the food processor, grind the almonds until they are very fine. Mix in the sugar, melted butter and orange zest and press the crust into the tart pan in a thin layer. Grease a piece of aluminum foil and place it inside the tart crust. Fill the foil-lined crust with beans or rice and bake for 30 minutes. The beans or rice inside the crust will help it to keep its shape while baking.

Orange Almond Tart
Yields 8-10 servings

  • 1 recipe orange curd
  • 1 recipe almond tart crust

Pour the orange curd into the cooled almond crust and refrigerate for several hours before serving.

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11 Comments leave one →
  1. April 24, 2011 9:57 pm

    Looks incredible! And all of that hardwork grinding the almonds isn’t going to waste. ;) Two recipes for the price of one (or something like that). Happy Easter!

    • April 24, 2011 10:05 pm

      Haha, I know! Hope you had a happy Easter too!

  2. April 24, 2011 9:59 pm

    That looks wonderful. It’s nice to have accidents turn out so well. Hope you and your family had a nice Easter.

  3. April 24, 2011 10:43 pm

    Eureka moments like this are well worth giving yourself a pat on the back for. Outstanding recipe.
    :-) Mandy

  4. April 25, 2011 9:41 am

    Your tart is gooorrrrgeous! It looks terrific!

    New to your blog; happy I found you!

    Mary xo
    Delightful Bitefuls

    • April 25, 2011 12:43 pm

      Thanks, Mary! I’m glad you found me too because I liked what I saw on your blog as well – especially the iron skillet pizza – can’t wait to try that!

  5. coldwork permalink
    April 25, 2011 11:37 am

    That looks tasty! I’ve never had orange (or lemon) curd. Sounds interesting. I have a bunch of sub-par grapefruits languishing in my fridge… Is grapefruit curd likely to be any good? Sounds kinda weird to me. It would be one way to use up those egg yolks though!

    • April 25, 2011 12:41 pm

      I never thought of grapefruit curd. I bet it would be good with pound cake or even ice cream!


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