Orange Tart Recipe (Crostata all’Arancia)
Category: Desserts
Serves: 8
Ingredients:
| Ingredient | Quantity |
|---|---|
| All-purpose flour (Farina 00) | 500g |
| Butter (cold and diced) | 250g |
| Powdered sugar (Zucchero a velo) | 200g |
| Eggs | 2 |
| Orange zest (Scorza d’arancia) | 1 |
| Orange marmalade (Marmellata di arance) | 500g |
Instructions:
To prepare the Orange Tart, start by making the shortcrust pastry (pasta frolla). Begin by placing the flour and cold diced butter into a food processor. Pulse the mixture in short bursts to avoid overheating the dough. Continue until the mixture has a sandy texture. Once the flour and butter are combined, add the orange zest and powdered sugar. Pulse again to mix everything thoroughly until you have a smooth dough.
Next, transfer the dough onto a clean surface and knead it gently. Roll out the dough to a thickness of about 7-8 mm (around 1/4 inch). To make the process easier, you can roll the dough onto a rolling pin to lift it. Gently press the dough into a tart pan, making sure it sticks to the edges. For a clean finish, roll the rolling pin over the edges of the tart pan to remove any excess dough.
Next, prick the bottom of the tart shell using the tines of a fork. This will prevent the dough from bubbling up as it bakes.
Once the base is ready, spread the orange marmalade evenly over the crust, smoothing it out with the back of a spoon.
For the lattice topping, take the leftover dough and roll it out to the same thickness (7-8 mm). Using a pastry wheel or a knife, cut the dough into long strips. Arrange the strips over the filled tart in a crisscross pattern. Start by placing 5 strips around the edge of the tart, alternating the direction of the strips to form the classic lattice pattern. You can press down the edges of the strips onto the tart to secure them.
Once the tart is fully covered with the lattice, gently press down on the edges to seal them properly.
Baking:
Preheat your oven to 170°C (340°F) with the rack positioned in the lower third of the oven. Place the tart in the oven and bake for 50 minutes, or until the crust is golden and the marmalade is bubbling.
After baking, remove the tart from the oven and let it cool slightly before serving. The Crostata all’Arancia is best enjoyed slightly warm or at room temperature.
Serving Tips:
For an elegant touch, you can dust the tart with powdered sugar before serving. This orange tart pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.
Enjoy this delectable Orange Tart as a sweet treat for family gatherings, special occasions, or as a delightful end to any meal.
