I wish I could say that I made this beautiful Orange Brown Butter Tart, but I can’t. Instead I’m thrilled to say that it was made by my dear friend Anne @ From My Sweet Heart who is sharing it with us today! In case you don’t know Anne, Anne makes some of the best desserts, sweets, treats, mouthwatering delights on the web. Every once in a while she’ll surprise us with something savory like her Black Bean Tart with a Chili Crust. Oh my!!! Anne has a passion for baking, and you can definitely see that when you visit her site. She’s fun, she’s creative, and she’s one hell of a baker! So let’s check out this wonderful tart. Thank you so much for sharing this with us Anne!
Hi Friends! I am so happy to be here at MJ’s Kitchen. I know most of you feel the way I do. When you visit MJ’s site, you really feel like you are a guest in her kitchen. Though I live just outside of Washington D.C., I am a New England girl at heart, and so MJ’s southern and southwestern style of cooking is pretty new to me. Her recipes and her writing are very much like her – warm, comforting, fascinating and inviting. I always learn something new when I visit. It may be a dish I’ve never attempted or an ingredient that I’ve never used or ever even heard of! But I always come away educated and inspired.
I’ve only been blogging for two years. And I have no formal training in the culinary arts, food styling or photography. But I have this mad passion for sweet and savory baking and dessert making. So I decided to learn what I could and share what I love. Today, I’ve made an Orange and Brown Butter Tart. Originally I wanted to make this with all blood oranges, but they are so short lived here on the East Coast. So I went with a variety of oranges, which only made the tart more colorful; and I wasn’t disappointed.
I don’t know about you, but after the onslaught of what I call the chocolate holidays (Halloween through Valentine’s Day), I am ready to lighten up. I love to bake with lemons and citrus and really light fresh flavors. This tart has it all. A delicate pistachio crust is filled with a light, sweet, brown butter custard and topped with sliced, fresh oranges, brushed with a little Grand Marnier glaze.
Orange Brown Butter Tart Recipe
This recipe was adapted from Fine Cooking.
It makes a 9 inch tart and serves 8.
PISTACHIO TART CRUST
1 ¼ cups of all purpose flour
¼ cup of pistachios
2 Tablespoons of granulated sugar
Pinch of salt
8 Tablespoons of cold, unsalted butter, cut into cubes.
1 Tablespoon of finely grated orange zest
A glass of ice water
Instructions for Crust
- In the bowl of your food processor, pulse the pistachios until they are mostly fine, but a few visible pieces remain. Add the flour, sugar and salt and pulse again to combine.
- Add your butter and the orange zest. Pulse this in brief spurts until the mixture resembles the texture of cornmeal.
- Add the ice water, one teaspoon at a time, just until the dough holds together in clumps.
- Press the dough together to form a 6 inch disc. Wrap this in plastic wrap and refrigerate for 30 minutes.
- Remove it from the fridge, and with your hands, press it into the bottom and up the sides of a 9 inch fluted tart pan with a removable bottom. You don’t need to grease the pan because the butter in the crust will be enough. The dough along the sides should be roughly ¼ inch thick.
- Put a piece of plastic wrap over the bottom of the crust and using the palm of your hands, or a pie damper, smooth the bottom of the crust. Place the shell in the freezer for 30 minutes.
- With the rack in the center position, preheat the oven to 400° F.
- Remove the plastic and line your tart with parchment or foil.
- If you are a dedicated follower of MJ’s blog, then I know you have plenty of dried beans on hand. Use these or pie weights to fill the tart.
- Bake the tart for about 15 minutes, or until the top edges are lightly golden in color.
- Carefully remove the parchment and foil with the beans, and then continue to bake the tart shell for another 15 minutes until crust is golden all over. Cool on a wire rack.
While the shell cools, prepare the custard filling.
BROWN BUTTER CUSTARD:
3 Tablespoons of unsalted butter
2 cups of whole milk
3 Tablespoons of cornstarch
2 large eggs
½ cup of granulated sugar
Pinch of salt
1 teaspoon of pure vanilla extract
Instructions for Custard
- In a small saucepan, heat the butter over medium high heat until it has melted and the butter turns a golden brown. Swirl the pan occasionally to be sure the butter browns evenly.
- When the butter has browned, pour it into a heat proof bowl to stop the cooking and set it aside.
- In a small bowl, whisk together the ¼ cup of milk with the cornstarch, and then whisk in the eggs and set aside.
- In another medium saucepan, bring the remaining 1 ¾ cups of milk, sugar and salt to a boil over medium heat. Remove the pan from the heat.
- Carefully add ¼ of a cup of the boiled milk mix to the egg mix whisking constantly. Then return the milk mixture to the stove and add the egg mixture. Continue to whisk constantly until the mixture thickens. This should take about 30 seconds to a minute.
- Remove the pan from the heat and whisk in the brown butter and vanilla. Strain through a mesh sieve into a bowl.
- Add the contents to the tart crust. Smooth the top and refrigerate for at least an hour.
FOR THE TOPPING:
4 or 5 oranges or your choice ( I used blood oranges, cara cara, and navel. Some of the blood oranges were a dark purple, while others were almost a purple stripe)
½ cup of orange marmalade
1 Tablespoon of orange liqueur ( I used Grand Marnier)
- Cut the ends off of the oranges, and using a sharp knife, trim off the pith and the peel. Halve the oranges lengthwise and then slice them thinly crosswise. Remove any seeds and trim any pith away.
- Arrange the oranges on top of the tart in concentric, slightly overlapping circles.
- In a small saucepan, heat the marmalade over medium heat until it has melted. This should take roughly a minute.
- Strain the mixture through a sieve into a bowl and then stir in your orange liqueur.
- Brush the mixture over the oranges to give them a glossy look.
- Refrigerate until you are ready to serve.
I hope you will give this a try! This tart really lends itself well to variation. You may omit the pistachios in the crust or add another nut of your choice. You may add spices like cinnamon or cardamom to the custard or even substitute almond extract for the vanilla. And you may certainly top this with other fruits. I think many of the fresh berries that will be coming out in spring and summer would be perfect!
Thank you so much for inviting me, MJ. I hope you enjoy this as much as I’ve enjoyed making it for you!