Fresh Orange Tart with Hazelnut Crust

A sophisticated citrus tart featuring a buttery hazelnut crust filled with a smooth orange-lemon curd and topped with candied blood orange slices. The perfect balance of sweet and tangy flavors in an elegant dessert.

8 servings

14 hr 55 min

Published October 4, 2025

Ingredients

•1¼ teaspoons unflavored gelatin
•1 tablespoon water
•1 cup sugar
•2⅔ tablespoons orange peel
•2 teaspoons lemon peel
•4 large eggs
•¾ cup fresh orange juice
•3 tablespoons fresh lemon juice
•1⅜ cups unsalted butter
•1¼ cups all purpose flour
•½ cup powdered sugar
•¼ cup hazelnuts
•¼ teaspoon salt
•9 tablespoons chilled unsalted butter
•1 large egg yolk
•1 serving candied blood orange slices

Cooking Instructions

1.
Sprinkle gelatin over 1 tablespoon water in small bowl. Let stand 10 minutes to soften. Combine sugar, 2 tablespoons orange peel, and lemon peel in medium metal bowl. Using fingertips, rub ingredients together until sugar is moistened. Add eggs; whisk until smooth. Whisk in both juices.
15 min
2.
Place bowl over saucepan of simmering water (do not allow bottom of bowl to touch water); whisk constantly until mixture thickens and thermometer inserted into mixture registers 180°F, about 5 minutes. Remove from heat. Add gelatin mixture and stir until dissolved. Strain orange mixture into blender; let cool until thermometer inserted into mixture registers 140°F, about 10 minutes.
15 min
3.
With blender running, add room-temperature butter 2 pieces at a time and process until blended. Continue blending 3 minutes longer.
5 min
4.
Transfer filling to bowl; mix in remaining 2 teaspoons orange peel. Cover and chill overnight.
720 min
5.
Butter 9-inch square tart pan with removable bottom. Finely grind flour, sugar, nuts, and salt in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. Add egg yolk and blend in using on/off turns just until moist clumps form (do not allow dough to form ball). Press dough onto bottom and up sides of prepared pan (crust will be about 1/4 inch thick). Using thumb, press around sides to extend crust 1/4 inch above edge of pan. Chill 1 hour.
60 min
6.
Preheat oven to 375°F. Bake crust until golden brown, about 20 minutes. Cool crust completely on rack. (Crust can be made 1 day ahead. Store airtight at room temperature.)
20 min
7.
Stir orange filling to loosen. Spoon enough chilled orange filling into crust to fill completely. Chill tart at least 1 hour and up to 4 hours. Garnish with candied blood orange slices. Drizzle oranges with some of syrup. Serve cold.
60 min

Ingredients

•1¼ teaspoons unflavored gelatin

•1 tablespoon water

•1 cup sugar

•2⅔ tablespoons orange peel

•2 teaspoons lemon peel

•4 large eggs

•¾ cup fresh orange juice

•3 tablespoons fresh lemon juice

•1⅜ cups unsalted butter

•1¼ cups all purpose flour

•½ cup powdered sugar

•¼ cup hazelnuts

•¼ teaspoon salt

•9 tablespoons chilled unsalted butter

•1 large egg yolk

•1 serving candied blood orange slices

Cooking Instructions

Sprinkle gelatin over 1 tablespoon water in small bowl. Let stand 10 minutes to soften. Combine sugar, 2 tablespoons orange peel, and lemon peel in medium metal bowl. Using fingertips, rub ingredients together until sugar is moistened. Add eggs; whisk until smooth. Whisk in both juices.

15 min

Place bowl over saucepan of simmering water (do not allow bottom of bowl to touch water); whisk constantly until mixture thickens and thermometer inserted into mixture registers 180°F, about 5 minutes. Remove from heat. Add gelatin mixture and stir until dissolved. Strain orange mixture into blender; let cool until thermometer inserted into mixture registers 140°F, about 10 minutes.

15 min

With blender running, add room-temperature butter 2 pieces at a time and process until blended. Continue blending 3 minutes longer.

5 min

Transfer filling to bowl; mix in remaining 2 teaspoons orange peel. Cover and chill overnight.

720 min

Butter 9-inch square tart pan with removable bottom. Finely grind flour, sugar, nuts, and salt in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. Add egg yolk and blend in using on/off turns just until moist clumps form (do not allow dough to form ball). Press dough onto bottom and up sides of prepared pan (crust will be about 1/4 inch thick). Using thumb, press around sides to extend crust 1/4 inch above edge of pan. Chill 1 hour.

60 min

Preheat oven to 375°F. Bake crust until golden brown, about 20 minutes. Cool crust completely on rack. (Crust can be made 1 day ahead. Store airtight at room temperature.)

20 min

Stir orange filling to loosen. Spoon enough chilled orange filling into crust to fill completely. Chill tart at least 1 hour and up to 4 hours. Garnish with candied blood orange slices. Drizzle oranges with some of syrup. Serve cold.

60 min