Useful Items
Oven, vegetable peeler, rolling pin, tart pan (9 in.), freezer, parchment paper, baking weights, refrigerator
Ingredients
Dough
- 1 orange
- 4 oz all-purpose flour
- ½ oz sugar
- 1 pinch salt
- 4 oz unsalted butter, cut into pieces
- 1 oz ice cold water
Orange Curd
- 3 large eggs
- 5 oz freshly squeezed orange juice
- 5 oz sugar
- 4 oz unsalted butter, cut into pieces
- 1 ½ tsp cornstarch
- 1 pinch salt
- Candied orange slices, to garnish
- Fresh mint leaves, to garnish (optional)
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Instructions
Dough
- Preheat oven 375°F. With a vegetable peeler, thinly peel the zest from 1 orange avoiding the white pith and set aside.
- Place flour, reserved orange peel, sugar and salt into mixing bowl and grind Turbo/2.0 sec/1 time.
- Add butter and mix Turbo/2.0 sec/1 time.
- Add ice cold water and mix Turbo/2.0 sec/1 time. Transfer to a floured surface, gather the shaggy dough and pat together. Roll out pastry on a lightly floured surface with a rolling pin. Line a fluted tart pan (9 in.) with the pastry and freeze to chill (approx. 20 min.). Line chilled pastry with parchment and baking weights. Bake 25 minutes (375°F). Remove parchment and baking weights and bake a further 5 minutes (375°F). Meanwhile, clean mixing bowl and make the orange curd. Remove baked tart shell from oven and set aside. Reduce oven to 350°F.
Orange Curd
- Place eggs, orange juice, sugar. butter, cornstarch and salt into mixing bowl and start Thicken /175°F. Pour orange curd into reserved baked tart shell and bake 15 minutes (350°F). Refrigerate until filling has set. Garnish with candied orange slices and mint and served chilled.
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