Orange-Buttermilk Tart

Orange-Buttermilk Tart

A steaming cup of Darjeeling or chamomile tea offers an ideal complement to the refreshing citrus character of Orange-Buttermilk Tart.

Orange-Buttermilk Tart
Makes 1 (10-inch) tart
  • 1 (14.1-ounce) package refrigerated piecrusts
  • 1½ cups granulated sugar
  • 3 tablespoons all-purpose flour
  • ¾ cup butter, melted
  • 4 large eggs
  • 1 cup whole buttermilk
  • 1 tablespoon vanilla extract
  • 1 teaspoon orange extract
  • Garnish: orange sections, raspberries, fresh mint
  1. Preheat oven to 400°. Spray a 10-inch tart pan with removable bottom with baking spray with flour.
  2. On a lightly floured surface, unroll and stack both piecrusts. Roll into a 12-inch circle. Press into bottom and up sides of prepared pan. Line with parchment paper, letting ends extend over edges of pan. Add pie weights.
  3. Bake for 15 minutes. Carefully remove parchment and pie weights.
  4. Reduce oven temperature to 350°.
  5. In a large bowl, whisk together sugar, flour, melted butter, eggs, buttermilk, vanilla extract, and orange extract until smooth. Pour into prepared crust.
  6. Bake until center is set and top of tart is light golden brown, about 25 minutes. Let cool completely at room temperature. Cover and refrigerate for at least 4 hours before serving. Garnish slices with orange sections, raspberries, and mint.

For more British-inspired recipes, see “A Cozy Pub Feast” on page 33 of the September 2018 issue, available for purchase online.

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