Oven Roasted Orange Tart
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
This recipe is adapted from Saveur Magazine - the link is here if you want to make the crust yourself http://www.saveur.com/article/Recipes/Roasted-Orange-Tart . The oranges turn remarkably soft with the baking and your house will smell delicious. Note: you could try this recipe with other citrus or a mixture of types. Feel free to experiment with other pastry such as filo or puff pastry.
  • 6-8 Whole Oranges, choose a variety with a thin skin such as Valencia 4 Tablespoons Liquid honey
  • 2 Cups Fresh orange juice or French apple cider
  • ¼ - ½ Cup Sugar
  • 1 Large Prepared pie crust, in France pâte feuilletée
  1. Preheat oven to 325°
  2. Slice the oranges in thin rounds and remove any seeds
  3. Arrange half the orange slices in an overlapping pattern in the bottom of a roasting pan
  4. Drizzle with 2 tablespoons of honey
  5. Repeat with remaining slices and balance of the honey
  6. Pour orange juice (or cider) over oranges
  7. Cover pan with aluminum foil, and roast about 1½ hours - you want the rinds to be soft
  8. Remove pan from oven and increase heat to 375°
  9. Sprinkle oranges with sugar and roast for about 40-50 minutes, uncovered, the fruit should be soft and the edges browning
  10. Prick the prepared crust with a fork
  11. Bake the empty pie shell for 10-25 minutes until golden brown
  12. Remove the crust from the oven
  13. Arrange the orange slices in a pretty pattern on the crust and drizzle with the pan juices
  14. Allow tart to rest for 1 hour before serving
Recipe by Ginger and Nutmeg at https://www.gingerandnutmeg.com/2012/12/scents-of-christmas