Gluten Free Orange Tart

Orange Tart...so lish, and gluten free...

Orange Tart…so lish, and gluten free…

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!

Orange Tart is made with lots of orange zest

Orange Tart is made with lots of orange zest

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!

Use clips to temporarily hold up the parchment paper

Use clips to temporarily hold up the parchment paper

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).

Cut out a round piece of parchment the dimension of the bottom of your pan...I use a pencil and trace.

Cut out a round piece of parchment the dimension of the bottom of your pan…I use a pencil and trace.

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!

Clips are ready to remove...the parchment won't shift after the crust is built partly up the sides.

Clips are ready to remove…the parchment won’t shift after the crust is built partly up the sides.

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.

Add the crust mixture, then remove the clips before baking

Add the crust mixture, then remove the clips before baking

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.

Almond crust for this gluten free orange tart has baked

Almond crust for the tart has baked

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!

Ready to put in the preheated oven! One of the final steps to make this fabulous gluten free orange tart.

Ready to put in the preheated oven!

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!

Once cooled from the oven, then cover with plastic....

Once cooled from the oven, then cover with plastic….

When done, remove the tart from the oven, let it cool completely, and then cover the pan with plastic wrap…

....then cover the plastic with a plate, and place in the fridge overnight. This is one of the final steps to making a delicious gluten free orange tart!

….then cover the plastic with a plate, and place in the fridge overnight.

…and then place a dinner plate on top of the plastic. Refrigerate overnight or at least seven hours.

After chilling, we're ready to remove the springform sides from this gluten free orange tart

After chilling, we’re ready to remove the springform sides

After you have chilled the orange tart and when you’re ready to serve it, release the sides of the springform pan.

Ready to remove parchment from the sides of this gluten free orange tart

Ready to remove parchment from the sides

The parchment paper will then peel off easily and…

The parchment comes right off the sides, leaving an impressive tart to behold!

Behold an impressive tart, when the parchment comes off!

…voila! Isn’t is a sight to behold? Get out the plates and let’s eat, I say!

From the Deep plates by Anthropologie

From the Deep plates by Anthro

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.

This orange tart looks lovely on blue plates from Anthropologie!

This orange tart looks lovely on blue plates from Anthropologie!

I really dig the contrast of the orange and golds of this tart against the pretty blues of these enchanting plates.

Orange you having some tart?

Orange you having some tart?

This Orange Tart is made with an almond crust

This Orange Tart is made with a rich and flavorful almond crust

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.

Rustic Orange Tart: make it the day before for breakfast

Rustic Orange Tart: make it the day before for breakfast

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.

A perfect bite of GF Orange Tart

A perfect bite of GF Orange Tart

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!

Consider making this orange tart...you won't regret it!

Consider making this orange tart…you won’t regret it!

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.

Gluten Free Orange Tart...totally worth the effort to make this!

Gluten Free Orange Tart…totally worth the effort to make this!

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:

4.2 from 5 reviews
Gluten Free Orange Tart
 
Prep time
Cook time
Total time
 
This rustic gluten free orange tart has a crust made mostly with almonds, and then is filled with a combination of cottage cheese, eggs, orange zest, and honey.
Author:
Recipe type: Dessert
Cuisine: American
Serves: Serves 10
Ingredients
  • 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
Instructions
  1. 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.
  2. In a large food processor, crush the almonds until they broken down, but still a little chunky. Transfer into a large bowl.
  3. 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.
  4. 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.
  5. Let the crust cool for about 15 minutes while you make the filling. Additionally, reduce the oven temperature to 325 degrees.
  6. 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.
  7. 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.
  8. Remove from oven and let cool completely at room temperature.
  9. 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.
  10. When ready to serve, remove the pan sides and the parchment sides from the tart.
  11. Slice and enjoy!

 

Orange Tart: eat for breakfast and later for dinner's dessert!

Orange Tart: eat for breakfast and later for dinner’s dessert!

Enjoy!

–G

This week I am linking up with Link Love @Running with Spoons Weekend Potlucks @The Country Cook Friday Favorites @ Life in Leggings What’s Cookin’ Wednesday @Buns in my Oven MMM @Healthy Diva Life Totally Terrific Tuesday @ Live Randomly Simple The Wednesday Round Up @ Love, Pasta and a Toolbelt Create & Share DIY and Recipe Party @ Designs by Miss Mandee Fabulous Party @Lou Lou Girls Sunday Linky @The Lazy Gastronome Over the Moon Link Party@Marilyn’s Treats Foodie FriDIY@A Dish of Daily Life Funtastic Friday@Olives & Okra Thursday Favorite Things Blog Hop @Katherines Corner Party Time! @ Live Laugh Rowe Mingle Monday Blog Link-Up @ Life of Meg

Comments

  1. says

    Hi Ginger, this tart looks so delicious and healthy too! Thanks for sharing the recipe with us at Over the Moon. Have a great day!

  2. says

    This recipe looks divine! I love fruity desserts as the weather gets warmer. Pinning to my dessert board! I appreciate the tips you included as well with the clips and your use of a springform pan. So helpful!

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