Orange Crumble Tart with Vanilla Bean

Try this Orange Crumble Tart with Vanilla Bean recipe

Orange Crumble Tart with Vanilla Bean
Orange Crumble Tart with Vanilla Bean
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Try this Orange Crumble Tart with Vanilla Bean recipe

  • Preparing Time: 30 minutes
  • Total Time: 1 hour
  • Served Person: 30
vegetarian white meat free tree nut free nut free contains gluten red meat free shellfish free contains dairy contains eggs pescatarian
desserts

Step-by-step

  • Line a 9 1/2" x 12" quarter sheet pan with parchment paper, clip the two long sides in place so that the parchment can be used later to lift the tart out of the pan.
  • In a stand mixer with paddle attachment, beat the sugar, butter and vanilla bean paste for 5 minutes, or until light in color.
  • Add the flours and salt and mix on low for 20 seconds, scrape the bowl down and mix again on low for 10-20 seconds until the ingredients are just incorporated. The mixture will be very crumbly.
  • Scoop out 1 C of the mixture and set aside for the crumb top.
  • Pour the remaining crumbly flour/butter mixture into the prepared sheet pan and press the mixture into pan to create a level, flat crust, making sure the corners are well covered. Press the mixture up and onto the sides of the pan just below the rim.
  • Refrigerate for 20 minutes.
  • Preheat oven to 350F.
  • Bake crust for 30 minutes or until light and golden. Rotate the pan 1/2 way through baking.
  • Set up a bain marie by filling a 4 quart sauce pan 1/2 full with water. Bring water to steaming, not to a boil. A stainless steel bowl will need to fit in the bain marie, touching the water, without touching the sides. A double boiler system works well too.
  • Have ready a fine mesh strainer and bowl for straining the curd.
  • In the stainless steel bowl, add the sugar and yolks. Whisk briskly and immediately place bowl in ban marie. Continue whisking until mixture is viscous and sugar is melted.
  • Add the zest, orange juice, vanilla bean paste and salt. Stirring frequently, cook to 175F or swipe your finger across the back of a spoon. When your finger leaves a clear path on the back of a spoon without any curd running into that clear path, the curd is ready. Be sure to watch the water as it needs to remain steaming, not boiling.
  • Strain the curd into a bowl and stir in the the butter, 1/2 tablespoon at a time, until it is fully incorporated.
  • Cover the curd placing plastic wrap directly on the surface of the curd. Place in refrigerator until ready to use.
  • If the baked crust developed any cracks, take a bit of the crumbly topping and gently patch the cracks.
  • Pour the curd over the baked crust using an offset spatula to spread the curd evenly.
  • Sprinkle the crumble topping over the curd distributing it evenly across the tart.
  • Bake at 350F for about 35 minutes, rotating the pan 1/2 way through baking. You'll notice the top will caramelize a bit.
  • Remove from oven and cool completely before finishing.
  • Once the tart is cool, unclip the parchment paper and gently lift the tart out of the pan using the parchment as handles. Place on large cutting board.
  • Use a serrated knife to trim the edges off, to make clean edges (save for snacking!).
  • Cut into bars or squares. For bars, cut into 1 1/2" x 2" pieces. For squares, 4" x 4". The serrated knife works well here, but instead of sawing all the way through, cut with firm pressure all the way through the tart.
  • Sift confectioners sugar over the tart or serve with sweetened vanilla bean whipped cream.
  • Serve at room temperature.
  • Store in a lidded container in the refrigerator for up to one week.

A Burst of Sunshine: My Orange Crumble Tart Adventure

Baking has always been my sanctuary, a place where I can escape the daily grind and lose myself in the comforting rhythm of mixing, kneading, and creating something beautiful. This week, that sanctuary led me to the most delightful orange crumble tart, a recipe that has become a new family favorite. The vibrant citrus notes, perfectly balanced with the buttery crumble topping, create a symphony of flavors that’s both refreshing and intensely satisfying.

The journey to this perfect tart wasn't without its challenges. The initial attempt resulted in a slightly underbaked crust, a lesson learned in the importance of precise timing and oven temperature. The second attempt, however, proved to be the charm. I meticulously followed each step, carefully whisking the curd to the perfect consistency and ensuring the crust was golden and crisp before adding the luscious filling. The result? A tart so exquisite it practically vanished in a matter of hours.

Beyond the Recipe: This tart is more than just a dessert; it's a conversation starter, a centerpiece for gatherings, and a symbol of comfort and warmth. The aroma alone fills the kitchen with a cheerful ambiance, promising a delightful treat to come. The vibrant color of the oranges adds a pop of sunshine to any table, making it ideal for breakfast, afternoon tea, or a celebratory dessert. The crumbly topping provides a delightful textural contrast to the smooth, creamy curd, creating an experience that engages all the senses.

More than just a recipe, this tart is a journey. A journey that begins with the careful selection of ripe, juicy oranges, the zest of which infuses the curd with an intoxicating citrus fragrance. It's a journey that continues with the gentle mixing of ingredients, the careful layering of flavors, and the anticipation of the moment when the tart emerges from the oven, golden and fragrant.

Tips for Baking Success: Don't be afraid to experiment! Feel free to add your own personal touch to this recipe. You could substitute other citrus fruits like lemons or limes for a unique twist. If you prefer a sweeter tart, simply increase the amount of sugar in the curd. For a richer flavor, try using brown butter in the crumble topping. The possibilities are endless!

Making this tart isn't just about following instructions; it's about creating a masterpiece from humble ingredients. It’s about the joy of sharing a delicious creation with loved ones, the satisfaction of seeing their faces light up with delight at the first bite. This Orange Crumble Tart is a testament to the power of simple ingredients, combined with a dash of love and attention to detail, to create something truly special.

I encourage you to embark on this baking adventure. It's a journey filled with sweet aromas, delightful surprises, and the ultimate reward of a truly exceptional tart. So, gather your ingredients, put on your apron, and let the baking begin! The journey to creating this delightful treat is just as rewarding as the final result. Enjoy!

Ingredients

For the Crumble Topping:

  • 1/2 cup sugar (evaporated cane juice)
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 1/2 teaspoons vanilla bean paste or extract
  • 1 1/2 cups all-purpose flour
  • 1 cup white whole wheat flour
  • 1/4 teaspoon sea salt

For the Orange Curd:

  • 1 1/4 cups organic sugar (evaporated cane juice)
  • 7 organic egg yolks
  • 2 tablespoons orange zest (from 2 large oranges)
  • 2/3 cup orange juice (from the zested oranges)
  • 1/2 teaspoon vanilla bean paste or extract
  • 7 tablespoons unsalted butter, room temperature, cut into 1/2-tablespoon pieces

For Garnish:

  • 1-2 tablespoons confectioners sugar, for dusting
  • Sweetened vanilla bean whipped cream (optional)
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