For the dough

150 g butter, plus extra for greasing
250 g all purpose flour
40 g sugar
pinch of salt
1 egg
grated zest of 1/2 untreated orange
2 tbsp water

For the topping

1 egg
3 egg yolks
120 g sugar
400 g crème fraîche
grated zest and juice of 1untreated orange
3 tbsp orange marmalade
zest of untreatedorange, to decorate


For the dough, chop the butter into small pieces and knead with flour, sugar, salt, egg, grated orange zest and lukewarm water. Roll into a ball and wrap with plastic wrap. Leave to cool in the refrigerator for 1 hour.

To prepare the topping, whisk the egg with egg yolk and sugar until fluffy. Warm the crème fraîche in a saucepan and stir constantly with a wire whisk. Add the grated orange zest and orange juice, continue stirring.

Combine the hot orange mixture with the beaten eggs. Strain through a fine sieve and into a bowl, then leave to cool.

Preheat the oven to 180°C. Roll out the dough on a dusted surface, about 3 mm high. Grease the tart pan with butter, line with the dough and prick the base with a fork at intervals. Cut away the excess dough from the round edge of the pan.

Cover the tart base with baking paper, place dry beans on top to keep the paper down and bake for 15 minutes on the lowest rack of the preheated oven. Remove the beans and the baking paper and bake for another 15 minutes. Remove from the oven and reduce the temperature to 160°C.

Brush the tart with orange marmalade. Fill the orange mixture into the hot tart and bake for another 35 minutes. Remove from the oven and allow to cool. Decorate with thin strips of orange zest before serving.

Recipe courtesy of Chef Patrik Jaros