Alive and Cooking

Orange Tart

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4 oranges zested and juiced
2 oranges segmented
150g unsalted butter
100ml maple syrup
4 eggs and 2 egg yolks
1 sheet of puff pastry
Mascarpone to serve


1. Line a flan tray with puff pastry, pierce with a fork and blind bake for about 5 minutes.

2. Melt the butter and combine with maple syrup, orange juice and zest.

3. Lightly whisk the eggs until pale then combine with syrup and orange mix.

4. Pour into your blind baked pastry case then bake at around 180C for 45-55 minutes.

5. Allow to cool and serve with orange segments and mascarpone.

Orange Tart