Laura’s Orange Tart

I love citrus season. It’s one of my favorites. I also love tarts. So, naturally, this seemed like the perfect pairing. Great at any point of the year, this recipe is sure to please you and your guests.

If you’re looking for a way to use your leftover citrus, look no further. This easy recipe for an orange tart is everything you could need and more. Quick, simple, and super delicious. A total crowd pleaser, you’ll have guests begging you for the recipe!

Can I Make This into a Mini Orange Tart Recipe?

Absolutely. The process to make the crust is the same and the recipe is the same. Just press it into smaller molds. Follow the steps the same way you would otherwise for this recipe and you can make them into mini orange tarts instead.

Is This Orange Tart Really Made with ‘Fresh Oranges’?

The curd is made with fresh oranges (you could of course opt to use orange juice instead). But I love the use of fresh oranges because the taste is so beautiful and just the perfect balance of sour and sweet.

Storage Tips

This tart is best eaten the day it’s made. However, you can keep it in the fridge for three days. I would not freeze it, however. Custard tarts typically are not ones you should freeze.

Can I Make The Filling a Blood Orange Curd Instead?

Yes! When you look at my orange curd recipe, just sub out the regular oranges for blood oranges. The process is the same, it’s just the swap of the actual oranges!

Looking for Something Similar? Try…

Peach Frangipane Tart
Tomato Tart
Treacle Tart
Pear and Frangipane Tart
Rhubarb Tart


  1. 1 ½ cups gluten free flour, I used cup for cup
  2. 8 tablespoons butter, salted and cold
  3. 5 tablespoon ice water
  4. 1-2 jars of orange curd, see the recipe here

Serve with whipped cream, ice cream, by itself, or however you like! It is best same day but will keep in the fridge for 3 days.

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 4 hours, 25 minutes

For full recipe and instructions go to Sift


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