Prep Time: 30 minutes
Baking Time: 25 minutes
Cooling Time: 2 hours
Ready in: 2 hours and 50 minutes
Ingredients:
For the crust: 2 cups all-purpose flour
6 T salted butter cold, cut into cubes
3/4 teaspoon) baking powder
1/3 cup sugar
1 egg beaten
zest of 1/2 orange
2-5 T ice cold water
For the pastry cream: 2 egg yolks
2/3 cup sugar
1/2 cup flour
2 cups milk
zest of 1/2 orange
juice of one orange
5-6 orange peel pieces
Toppings:
1 orange
fresh strawberries
Directions:
Step one:
Put the flour, butter, salt and baking powder in a food processor and pulse until the mixture is the texture of coarse cornmeal.
Step two:
Add sugar and orange zest and pulse lightly. Stream in egg
Step three:
Add one T of cold water at a time until the dough can be pressed together with your fingers, while still being crumbly if it crumbles apart completely add more water.
Step four:
Flatten into a disk, place in an airtight container* and refrigerate for 30 minutes.
Step five:
While the dough is chilling, prepare the lemon pastry cream.
Step six:
In a medium bowl whisk together the sugar, egg yolks and orange zest.
Step seven:
Add the flour, and about 1/4 of the milk, and continue beating until well combined.
Step eight:
Place the remaining milk and orange peels in a saucepan over medium heat until the milk just comes to a simmer.
Step nine:
Remove from heat and discard the orange peels. While whisking, slowly add the milk to the egg mixture and return the mixture to the saucepan.
Step ten:
Cook over low heat, stirring constantly until the cream has thickened. Take off heat and add orange juice.
Step eleven:
To prevent a skin from forming, place in an airtight container, and refrigerate until chilled.
Step twelve:
Finish the tart crust. Preheat the oven to 350 degrees.
Step thirteen:
On a floured work surface, roll out the pastry about 1/4 inch thick.
Step fourteen:
Place it in a tart pan* and carefully press the dough along the bottom and sides of the pan. With a rolling pin or with your fingers, press along the edge of the pan to remove the excess dough. Using a fork, prick the bottom of the pastry shell.
Step fifteen:
Bake the crust for 20 to 25 minutes or until golden brown cool completely before filling.
Step sixteen:
Remove the stems and slice the strawberries about 1/4 inch thick.
Step seventeen:
Remove the pastry cream from the fridge, whisk until smooth, and spread an even layer in the crust.
Step eighteen:
Starting from the outside and working your way to the center of the tart, place the strawberries, in an overlapping circular pattern.
Step nineteen:
When there is about a 3 in circle remaining, place thinly sliced oranges in a circular pattern before placing the final whole strawberry in the middle. Garnish with strawberry tops if desired.
About the recipe
Airtight containers: I do not use plastic wrap in my kitchen. I prefer to use airtight containers (like the pyrex ones I have pictured) to chill the dough and pastry cream. That being said if you have no containers you can use plastic wrap to chill the dough and cover the pastry cream.
Tart pan: I do not have a tart pan so I used a pie pan and it worked great!
Did you make this recipe? Tag me in pictures on Instagram! @kneadingpatience