Saturday, April 30, 2022

Orange Tarts

Orange Tarts
 Can I just say these were so good, that I made a second batch right after the first one and then my bird and I inhaled ate one and then followed that up with a second one, just to verify how good they tasted.  
First enjoying an Orange Tart

Really, you need to try these.  They came together quickly and tasted amazing.  So amazing that I will be making them for the next Country Market, cause I'm in love with them. 

Orange Tarts

Orange Tarts

Yield: 12 tarts
Author: Sid's Sea Palm Cooking inspired by Portuguese Recipes
Prep time: 10 MinCook time: 14 MinTotal time: 24 Min
This is a great way to use up those last two oranges, languishing in the fridge, or use some lovely fresh oranges. Not too sweet, but a perfect little dessert, or to have with a nice cuppa.


  • 3/4 cup Self Rising Flour
  • 2 eggs
  • 1/2 cup orange juice (juice from approximately 2 oranges)
  • 3/4 cup sugar
  • 1/2 cup melted butter - can use unsalted, but will need to add 1/8 teaspoon salt - I prefer using salted butter, but that's my choice
  • Zest from one orange - I grate the zest from both oranges, and then freeze the extra zest.
  • 1 teaspoon Grand Marnier or other orange liqueur such as Triple Sec or Cointreau
  • Turbinado Raw Sugar for topping - about 1/4 cup or so


  1. This recipe makes 12 tarts. Preheat the oven to 350 degrees and grease a 12 count muffin tin.
  2. Melt the butter and let cool to lukewarm. Zest the oranges and juice them. Set aside.
  3. In a bowl combine the flour and orange zest, and salt if using it.
  4. In a separate bowl, using a hand mixer, mix the sugar and eggs and mix until the mixture falls from the beaters in ribbons. (This is very sponge cake like) This usually takes around 3-4 minutes. Then stir in the melted butter, orange juice and Grand Marnier or Triple Sec.
  5. Next, stir in the flour and orange zest mixture, and stir til well combined. I like to do this by hand.
  6. Using a small pitcher if desired, pour the batter into each well on the muffin til, and fill to about 2/3 full.
  7. Bake for about 15 minutes, checking at the 14 minute mark and take out when the edges have just turned brown.
  8. Take out of oven, turn oven off, then sprinkle a little of the turbinado or raw sugar on top of each tart and place back in the oven for about 2 minutes.
  9. Let the pan cool for a few minutes, then using a thin paring knife, run the knife around the edges of each tart and take out gently. Place on a rack to finish cooling. Serve at room temperature. The insides will be nice and custardy and they will have a lovely delicate orange flavour.

Estimate only

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Sidsel Munkholm - Author
Sidsel Munkholm - Author

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.


  1. We sure enjoyed featuring your awesome post on Full Plate Thursday, 588. Thanks so much for sharing with us and sure hope you come back again!
    Miz Helen

  2. Can you add a picture that shows the inside/cross section of the tart?

    1. Next time I make them, I will.


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