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Orange and rosemary tart

Orange and rosemary tart
makes 6–8 slices
prep 30 mins, plus chilling cook 1 hr
20cm (8in) loose-bottomed flan tin, baking beans


225g (8oz) plain flour
115g (4oz) unsalted butter, chilled
2 tbsp chopped rosemary
2 tbsp icing sugar
1 egg, lightly beaten
500ml (16fl oz) fresh orange juice
2 sprigs of fresh rosemary
grated zest of 2 oranges
175g (6oz) caster sugar
4 eggs
120ml (4fl oz) double cream
orange zest, to decorate (optional)


1 - Preheat the oven to 180°C (350°F/Gas 4). To make the pastry, place the flour, butter, and rosemary into a food processor, then pulse briefly until it resembles breadcrumbs. Add the sugar and egg, and briefly process until the pastry forms a ball. If a ball does not form, add a little water. Wrap in cling film and chill for 20 minutes.

2 - Roll out the pastry and use to line the flan tin. Place a piece of greaseproof paper into the tart case and fill with baking beans. Bake blind for 10 minutes, then remove the paper and beans and bake for 10-15 minutes, or until golden. Reduce the oven temperature to 160°C (325°F/Gas 3).

3 - Meanwhile, to make the filling, place the orange juice and rosemary in a pan. Bring to the boil, lower the heat, and simmer until the liquid has thickened and reduced. Allow to cool, strain through a sieve, and discard the rosemary sprigs.

4 - Whisk the strained juice, orange zest, sugar, eggs, and cream together until combined, then pour into the baked pastry case. Bake the tart in the centre of the oven for 35 minutes, or until just set. Allow to cool, then chill until required. Serve decorated with orange zest.


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