Ingredients for Fresh Orange Tart With Lemon Cream
- Puff Pastry
- 1 large egg
- 2 large oranges
- Raw Sugar
- 1 cup lemon curd
- Mascarpone Cheese
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How to Make Fresh Orange Tart With Lemon Cream
- Preheat oven to 425°F (220°C).
- On a lightly floured surface, unfold 1 (10-11 inch) sheet of pre-made pie crust. If using homemade dough, refer to your recipe.
- Place the pastry circle on a baking sheet lined with parchment paper.
- Prick the base all over with a fork. Refrigerate for 15 minutes.
- Beat 1 large egg. Remove the pastry from the refrigerator and brush with the beaten egg.
- Bake for 10 minutes.
- Cover the pastry with another baking sheet to weigh it down and prevent puffing. Bake for another 5 minutes.
- Remove from oven and let cool completely.
- While the crust bakes, zest 1 orange (about 1 tablespoon zest).
- Peel and thinly slice 2 oranges.
- Toss orange slices with 1 tablespoon granulated sugar.
- In a small saucepan, combine 1/3 cup water and 8 tablespoons granulated sugar.
- Cook over medium heat, stirring occasionally, until sugar dissolves and forms a syrup (about 5-7 minutes).
- Add the reserved orange zest and cook for another 10 minutes.
- Remove the candied zest with a slotted spoon and place on parchment paper to cool and dry.
- In a bowl, gently combine 1 cup lemon curd and 1/2 cup mascarpone cheese.
- Once the tart shell is completely cool, spread the lemon-mascarpone mixture evenly over the base.
- Arrange the sugared orange slices on top of the lemon cream.
- Sprinkle with the candied orange zest.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
127g
Fat
31g
Carbs
20g
