A steaming cup of Darjeeling or chamomile tea offers an ideal complement to the refreshing citrus character of 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
- Preheat oven to 400°. Spray a 10-inch tart pan with removable bottom with baking spray with flour.
- 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.
- Bake for 15 minutes. Carefully remove parchment and pie weights.
- Reduce oven temperature to 350°.
- In a large bowl, whisk together sugar, flour, melted butter, eggs, buttermilk, vanilla extract, and orange extract until smooth. Pour into prepared crust.
- 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.