Orange Crumble Tart with Vanilla Bean

Name: Orange Crumble Tart with Vanilla Bean
Prep time: 20 min
Cook time: 75 min
Total time: 95 min
Ingredients: 1/2 C Granulated Sugar (Evaporated Cane Juice, 115 g); 1 C Unsalted Butter (room temperature, 2 sticks (230 g)); 1 1/2 tsp Vanilla Bean Paste or Vanilla Extract (I use Rodelle); 1 1/2 C All Purpose Flour (252 g); 1 C White Whole Wheat Flour (162 g); 1/4 tsp Sea Salt; 1 1/4 C Granulated Sugar (Evaporated Cane Juice, 222 g); 7 g Organic Egg Yolks *See Notes (128); 2 Tbs Orange Zest (2 large oranges (I used Cara Cara)); 2/3 C Orange Juice from Zested Oranges (157 mL); 1/2 tsp Vanilla Bean Paste or Vanilla Extract; 7 Tbs Unsalted Butter (room temperature, cut into 1/2-Tbs pieces (96 g)); 1/4 tsp Sea Salt; 1-2 Tbs Confectioners Sugar for dusting (AKA Powdered, 8-16 g); Sweetened Vanilla Bean Whipped Cream (optional)

By Traci 56 Comments

Creamy orange curd and vanilla bean float between two buttery, crumbly crusts. Cut them into squares to enjoy on-the-go or for an after-dinner indulgence.

Orange Season

The variety. They’re so juicy and sweet; I just can’t seem to get enough.

If I had an orange tree, I’d have already stripped it clean.

I decided it was time for something sweet. I needed to bake with these perfect drops of sunshine. Orange tart crumble with vanilla bean was born.

My Choice

There were so many options, from cookies, to quick breads to cakes, but curd was calling my name.

So, I chose orange curd. What better way to enjoy orange curd than atop a shortbread vanilla bean crust?

Have You Tried a Cara Cara Orange?

My orange of choice right now, when I can find them, is Cara Cara. Lower in acid, they taste a bit sweeter than many other oranges. Cara Cara has a complex flavor with notes of cherry, blackberry, citrus and rose petal. Oh, and did I tell you…..

…they’re juicy. Real juicy.

The first time I tried them was in Seattle; I was offered a sample. I thought I’d bitten into sunshine.

The rind peeled so easily and I needed a bucket to catch all the juice. I returned the following week for more, but I couldn’t find any. I asked where their Cama Cama oranges were. Duh. I was shuffled over to the Cara Cara.

Duh.

How to Make this Orange Crumble Tart

Orange crumble tart with vanilla bean is made up of just two components; crust and curd. Here’s how to make em’.:

First, make the short-dough crust, and rest it in the fridge. Scoop out a cup of crust and set aside.
Second, press the crust into a pan and par-bake it.
Third, whip up the orange curd filling.
Next, pour the curd filling into the par baked crust and crumble the reserved short dough over the tip.
Last, once assembled, bake the tart again, cool, then slice.

Share at room temperature. This is where the creamy, almost gooey curd is at its best.

This tart is crunchy, crumbly, creamy, buttery and citrusy with a hint of vanilla. Serve with a dusting of confectioners sugar or a dollop of sweetened whipped cream. It’s a bite of sunshine.

A layer of Orange Crumble Tart squares surrounded by a few crumbs.

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5 from 1 vote