Orange sunburst tart

Pate sucrée

3 cups of all purpose flour
2 1/2 sticks of unsalted butter, softened
1/2 cup of granulated sugar
1 egg & 1 egg yolk

  • Combine ingredients in a bowl and work until it holds together.
  • Place on the counter and smear the mixture with the palm of your hand a few times.
  • Divide into 2 pieces. Refrigerate.
  • Roll into a 10 inch round about 1/4 inch thick.
  • Place in preheated oven at 400°F for 12 to 15 minutes.

Orange custard

4 egg yolks
1/3 cup of sugar
4 Tbsp of pastry flour
a pinch of grated orange peel
1 1/2 cups of orange juice
4 Tbsp of sweet butter
1 Tbsp of Cointreau
8 California navel oranges for the decoration (skin of each wedge removed)

  • Beat the yolks and the sugar until pale yellow (about 5 minutes).
  • Add the pastry flour, the orange peel and finally the orange juice in a continuous stream.
  • Transfer the mixture to a 3 1/2 quart saucepan.
  • Cook over medium heat until the mixture becomes very thick (about 10 minutes).
  • Cool the pan in cold water and continue mixing.
  • Transfer to a bowl and refrigerate.
  • Cream 4 Tbsp of butter with the heel of your hand to soften it and whisk into the orange custard a little at a time.
  • Add the Cointreau.
  • Cover the bowl and refrigerate.

Assembling the tart

  • Fill the tart shell with the orange custard.
  • Just before serving, arrange the wedges in concentric circles to make a sunburst design.