Orange Tart Made Out of Apples


Preparation info

  • Makes


    • Difficulty


Appears in

Book of Tarts

Book of Tarts

By Maury Rubin

Published 1995

  • About

An “orange tart” gets “made out of apples” because orange zest is infused into a cream and sugar base for the filling. As the tart bakes, the apples absorb the cream coating, and they come out of the oven tasting like oranges.


  • ½ cup granulated sugar
  • 1 large orange
  • ½ cup plus 2 tablespoons heavy cream
  • 3 medium Granny Smith or Golden Delicious apples, peeled, cored, and cut into 12 slices each
  • 6 partially baked tart shells (see note), made with Standard Tart Dough, rings left on


    1. Preheat the oven to 375°F.
    2. Place the sugar in a medium bowl and grate the zest of the orange into it. Rub the zest and sugar together between the palms of your hands.
    3. Place the orange sugar in a small saucepan, add the cream, and heat over medium heat, stirring gently, until the sugar has dissolved. Remove from the heat, and set aside for 10 minutes to infuse. Then strain into a bowl.
    4. Put the apples in a bowl, add half of the orange cream, and toss to coat well.
    5. Place the tart shells on a baking sheet lined with parchment paper. Arrange 3 apple slices around the sides of each tart shell, and stack 3 slices in the center. Spoon the remaining orange cream over the tarts.
    6. Bake for 20 to 25 minutes, until the fruit is golden and the cream is bubbling slowly around the edges. Remove from the oven and let sit for 30 seconds, then remove the tart rings with tongs. Using a wide spatula, transfer to a wire rack to cool for at least 15 minutes before serving.

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