Name: Tart with red orange filling
Prep time: 1 h
Cook time: 1 h
Yield: 8
Ingredients: Flour - 220 gram; Butter - 100 gram; Sugar - 50 gram; Egg yolk - 1 PC.; Water - 1 tbsp; Salt - 1 pinch; Orange juice - 1.5 Art.; Sugar - 150 gram; Butter - 50 gram; Egg yolk - 4 PC.; Chicken egg - 2 PC.; Orange zest - 1 tbsp; Salt - 1 pinch

Recipe information

Cooking:

1 hour

Servings per container:

Source:

More details

Ingredients for - Tart with red orange filling

Dough

1. Flour 220 gram

2. Butter 100 gram

3. Sugar 50 gram

4. Egg yolk 1 PC.

5. Water 1 tbsp

6. Salt 1 pinch

Filling

1. Orange juice 1.5 Art.

2. Sugar 150 gram

3. Butter 50 gram

4. Egg yolk 4 PC.

5. Chicken egg 2 PC.

6. Orange zest 1 tbsp

7. Salt 1 pinch

How to cook deliciously - Tart with red orange filling

1. Stage

In a deep bowl sift the flour, add the sugar and a pinch of salt, soften the butter, and mix. In a separate bowl with a fork whisk the egg yolk and water, pour to the flour and sugar. Knead the dough.

2. Stage

Grease a casserole dish with oil and sprinkle with flour, put the batter into the dish and distribute it on the bottom and sides. Take it to the freezer for 15 minutes. After 15 minutes, take the dough out of the freezer and bake in a preheated oven at 190 C for 20 minutes until lightly browned. Then let cool at room temperature.

1. Stage. Tart with red orange filling: Grease a casserole dish with oil and sprinkle with flour, put the batter into the dish and distribute it on the bottom and sides. Take it to the freezer for 15 minutes. After 15 minutes, take the dough out of the freezer and bake in a preheated oven at 190 C for 20 minutes until lightly browned. Then let cool at room temperature.

3. Stage

Let's make the filling. Pour the orange juice into a saucepan and cook over high heat until about half of the liquid evaporates. Then add the sugar, oil and salt to the saucepan. Stir over medium heat until the butter and sugar have completely dissolved.

1. Stage. Tart with red orange filling: Let's make the filling. Pour the orange juice into a saucepan and cook over high heat until about half of the liquid evaporates. Then add the sugar, oil and salt to the saucepan. Stir over medium heat until the butter and sugar have completely dissolved.

4. Stage

In a separate container with a fork beat the yolks and eggs, add to them half of the liquid from the casserole, stir. Pour back into the saucepan and combine with the rest of the orange mixture. Cook over medium heat for 4-5 minutes, stirring until it has thickened slightly. Strain the mass through a sieve, add the orange zest, and stir.

1. Stage. Tart with red orange filling: In a separate container with a fork beat the yolks and eggs, add to them half of the liquid from the casserole, stir. Pour back into the saucepan and combine with the rest of the orange mixture. Cook over medium heat for 4-5 minutes, stirring until it has thickened slightly. Strain the mass through a sieve, add the orange zest, and stir.

5. Stage

Pour the filling onto the cooled pie base. Bake in the oven for 10 to 20 minutes, then let the pie cool to room temperature. Put it in the fridge overnight, so that the filling thickens. You can decorate with orange slices before serving. Bon appetit!