This Gluten Free Orange Tart is a riff on the wonderful Orange Pie recipe introduced by Taylor Kiser over at her lovely blog FoodFaithFitness. There are sooo many recipes of Taylor’s that I can’t wait to try, and her food photography is something to behold!
I made Taylor’s recipe for her orange pie once, then made a few tweaks the second time around. Now I’m introducing my version, which I’m calling Gluten Free Orange Tart!
I don’t own a tart pan with a removable bottom, which Taylor’s recipe calls for, but I do own a springform cake pan, so I used that instead. I want to note, as did Taylor, that you do not want to skip using parchment paper for this recipe; otherwise the tart will still stick to the pan. I cut a long strip of parchment paper (you could cut two short ones and overlap them too); the width of the strip should be just a bit wider than the sides of the cake pan. You will need to clip the parchment to the sides, to temporarily keep it in place. (I tried taping it and the tape wouldn’t stick).
Then I cut out a round piece of parchment to fit the bottom of the pan. You can use a pencil and trace around the pan bottom onto the parchment to help cut a circle. Slip that round piece of parchment just under the parchment on the sides and lay it flat on the bottom. Stay with me on this…I promise it works!
After you’ve mixed up the almond crust dough, then place the dough into the parchment-lined pan and gently but firmly spread the dough out with your fingers into a thin layer over the bottom, and working the crust mixture a little more than an inch up the parchment paper lining the sides of the pan.
Now the crust mixture will hold the parchment paper in place, and you should remove the clips before placing the pan into the preheated oven to bake.
Here’s how the crust looks after being baked in the oven. Now, let the crust cool while you make the wonderful creamy and orangey filling!
Once the filling is made, pour it into the baked and cooled crust. See where the filling overflowed over the edge of the crust on the left above? Not a big deal really…you can see this mishap in baked form in the second photo of this post…it really doesn’t detract, since it’s a rustic-looking tart, anyway!
When done, remove the tart from the oven, let it cool completely, and then cover the pan with plastic wrap…
…and then place a dinner plate on top of the plastic. Refrigerate overnight or at least seven hours.
After you have chilled the orange tart and when you’re ready to serve it, release the sides of the springform pan.
The parchment paper will then peel off easily and…
…voila! Isn’t is a sight to behold? Get out the plates and let’s eat, I say!
I decided to use these striking From the Deep plates from Anthropologie, a birthday gift to me from my younger daughter a couple of years ago.
I really dig the contrast of the orange and golds of this tart against the pretty blues of these enchanting plates.
I placed the tart on a dinner plate for serving and found that this orange tart’s crust sides hold up well and won’t collapse.
Of course, the tart will crumble just a bit when you slice it, but the slices generally come out clean off of the parchment lining the bottom of the pan.
And how does this Gluten Free Orange Tart taste? The floral of the honey combines with the bite of the orange zest oh, so perfectly. The creamy and smooth cheese and eggs imbued with the orange and honey flavors interact so well with the rich almond flavor and nutty texture of the crust. I’ve made this Gluten Free Orange Tart twice, and I love it enough that I’m sure to make it many more times!
This Gluten Free Orange Tart is sweet, but not too sweet. As Taylor suggested, it makes for a wonderful high-protein breakfast, but I think it also makes for an elegant dessert.
This Gluten Free Orange Tart takes a bit more time than some desserts to make, and yes, you’ll need to plan for chilling, but it is so worth it! I should note that the filling in my recipe is half again as much more than in Taylor’s recipe. I hope you’ll try this Gluten Free Orange Tart! Here’s the printable recipe:
- For the crust:
- Generous 1 cup almonds
- 3 Tbsp oat flour
- 2 Tbsp natural almond butter, melted
- 1 Tbsp coconut oil, softened to room temperature (should be the consistency of softened butter)
- Pinch of salt
- 1 large egg white
- For the filling:
- 1 and ½ cups fat-free or low-fat cottage cheese
- generous ½ cup honey
- 4 and ½ Tbsp orange juice
- 1 and ½ Tbsp orange zest, packed (from two to three large oranges)
- 4 Tbsp oat flour
- 1 and ½ tsp vanilla extract
- 2 large eggs
- 1 egg yolk
- Scant ⅛ teaspoon salt
- Preheat oven to 375 degrees and line the inside of a 9-inch tart pan with a removable bottom with parchment paper, or the bottom and sides of a 9-inch spring form cake pan with a removable bottom. DON'T skip this step of lining the pan! To keep the parchment on the sides in place, you can clip the parchment to the pan until the crust is added and built up the sides enough to keep the paper in place.
- In a large food processor, crush the almonds until they broken down, but still a little chunky. Transfer into a large bowl.
- Stir the oat flour into the almonds and then add in the melted almond butter, softened coconut oil and a pinch of salt. Use your hands to mix until crumbly. Add in the egg white and continue using your hands to mix until the mixture loses its stickiness.
- Transfer the dough into the prepared tart pan and press at least one inch up the sides and covering the bottom evenly. Bake until lightly golden brown and the tart begins to pull away from the sides, about 17 minutes. Don't worry if there is some bubbles in your tart when it comes out of the oven, as this is normal.
- Let the crust cool for about 15 minutes while you make the filling. Additionally, reduce the oven temperature to 325 degrees.
- Wipe out the food processor and add in all the ingredients for the filling. Blend until smooth, stopping a few times to stir and assure that no honey is on the bottom of the food processor.
- Pour the filling into the cooled crust and VERY CAREFULLY move to the oven and bake until the filling just begins to rise and feels set, about 40 to 45 minutes.
- Remove from oven and let cool completely at room temperature.
- Do not remove sides of pan yet. Add plastic wrap to top of pan, set a dinner plate on top, to secure the plastic wrap, and then refrigerate for at least 7 hours or overnight.
- When ready to serve, remove the pan sides and the parchment sides from the tart.
- Slice and enjoy!
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