orange tart with lemon syrup.

It looks like spring is here to stay and I couldn't be happier about that. So before all the fresh and local produce will be popping up at the farmers market, I wanted to bid farewell to oranges. Citrus fruits will forever remind me of christmas, winter and snow. But now, with the days getting longer again and all traces of snow and ice gone, I can't wait for spring fruits. Strawberries, apricots and rhubarb; oh what fun we will have so very soon...but I digress.

The star of this show is definitely the slightly bitter lemon syrup, you pour on top of the tart at the end. It perfectly contrasts the sweetness of the orange filling and rounds out the flavor nicely. It's kind of hard to describe. You just have to trust me on this and go try for yourself.  

Orange Tart with Lemon Syrup

adapted from my aunt's recipe and this book

makes 1 Tart

For the dough

150 g flour

80 g butter in cubes

30 g confectioner's sugar

30 ml water

pinch of salt

Sieve flour, sugar and salt into a big bowl. Add butter and knead through with your hands, until all the dough is nice and smooth. Form into a ball and refrigerate for 30 minutes.

Preheat oven to 150°C. Roll out dough 5mm thin and put in a greased tart form. With a fork, poke holes in the dough, put a sheet of parchment paper on top and fill with beans, to dry-bake it for 15 minutes.


For the syrup

60g sugar

juice of 1/2 a lemon

150ml of water

1 organic lemon cut into slices

In the meantime, take a small saucepan and add sugar, the lemon juice, water and lemon slices. Let it simmer on small heat, until the water has reduced to a sweet and syrupy consistency and the lemons are soft, around 30-45 minutes or so.


For the filling

3 eggs

2 egg yolks

120g sugar

120ml cream

40ml lemon juice

140ml orange juice

1 1/2 tablespoons of lemon zest

With a hand mixer, mix eggs and sugar until light and creamy. Add whipping cream, lemon and orange juice and lemon zest and mix just until combined. Pour liquid into prebaked tart shell and let bake for another 30 minutes at 150°C.

After tart has cooled a bit, pour lemon syrup on top and arrange the lemon slices.