Orange and Brown-Butter Tart

Orange and Brown-Butter Tart
Photo by Scott Phillips


  • ½ cup granulated sugar
  • 5 oz. (10 Tbs.) cold unsalted butter, cut into small pieces
  • ¼ tsp. pure vanilla extract
  • 5 oz. (1-¼ cups) unbleached all-purpose flour
  • 3 large navel or blood oranges, or a combination
  • 1 Tbs. granulated sugar
  • 1 tsp. finely grated orange zest
  • + 8 more ingredients
    • 3 Tbs. cornstarch
    • Pinch of kosher or table salt
    • 3 Tbs. unsalted butter
    • 1 Tbs. orange liqueur, such as Cointreau
    • ½ cup orange marmalade
    • Pinch of table salt
    • 2 large eggs
    • 2 cups whole milk

In a food processor, pulse the flour, sugar, and salt a few times to combine. Add the butter and orange zest and pulse until the mixture resembles cornmeal, six to eight 1-second pulses. A teaspoon at a time, pulse in up to 1 Tbs. water until the dough just holds together in clumps. Press the dou...

View full recipe at Fine Cooking


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