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Orange Crumble Tart with Vanilla Bean

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Orange Crumble Tart with Vanilla Bean | VanillaAndBean.com

The oranges. 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.

Orange Crumble Tart with Vanilla Bean | VanillaAndBean.com

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?

OrangeTartCrumble Orange Crumble Tart with Vanilla Bean | VanillaAndBean.com

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.

Have you tried a Cara Cara orange?

OrangeTartCrumble-4 Orange Crumble Tart with Vanilla Bean | VanillaAndBean.com

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.

Orange Crumble Tart with Vanilla Bean | VanillaAndBean.com

Orange crumble tart with vanilla bean is made up of just two components; crust and curd. The short-dough crust comes together in no time with just a quick rest in the fridge and a scoop reserved for the crumbly top. The crust is par-baked with just enough time to whip up the curd. Once assembled, the tart is baked again, cooled, cut and best served at room temperature. It’s at this temperature where the creamy, almost gooey curd is at its best.

It’s hard to resist.

Orange Crumble Tart with Vanilla Bean | VanillaAndBean.com

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.

Orange Crumble Tart with Vanilla Bean | VanillaAndBean.com
Print Recipe
5 from 1 vote

Orange Crumble Tart with Vanilla Bean

Creamy orange curd and vanilla bean float between two buttery, crumbly crusts. Cut them into bars to enjoy on-the-go or squares for an after-dinner indulgence.
Prep Time20 mins
Cook Time1 hr 15 mins
Total Time1 hr 35 mins
Servings: 30 , 1 1/2" x 2" bars or 6, 4x4 squares
Author: Traci | Vanilla And Bean

Ingredients

For the Crust:

For the Curd:

  • 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

For Finishing:

  • 1-2 Tbs Confectioners Sugar for dusting AKA Powdered, 8-16 g
  • Sweetened Vanilla Bean Whipped Cream optional

Instructions

For the Crust:

  • Line a 9 1/2" x 12" quarter sheet pan with parchment paper, clip the two long sides in place so that the parchment can be used later to lift the tart out of the pan.
  • In a stand mixer with paddle attachment, beat the sugar, butter and vanilla bean paste for 5 minutes, or until light in color. Add the flours and salt and mix on low for 20 seconds, scrape the bowl down and mix again on low for 10-20 seconds until the ingredients are just incorporated. The mixture will be very crumbly.
  • Scoop out 1 C of the mixture and set aside for the crumb top. Pour the remaining crumbly flour/butter mixture into the prepared sheet pan and press the mixture into pan to create a level, flat crust, making sure the corners are well covered. Press the mixture up and onto the sides of the pan just below the rim. Refrigerate for 20 minutes. Preheat oven to 350F.
  • Bake crust for 30 minutes or until light and golden. Rotate the pan 1/2 way through baking.

For the Orange Curd:

  • Set up a bain marie by filling a 4 quart sauce pan 1/2 full with water. Bring water to steaming, not to a boil. A stainless steel bowl will need to fit in the bain marie, touching the water, without touching the sides. A double boiler system works well too. Have ready a fine mesh strainer and bowl for straining the curd.
  • In the stainless steel bowl, add the sugar and yolks. Whisk briskly and immediately place bowl in ban marie. Continue whisking until mixture is viscous and sugar is melted. Add the zest, orange juice, vanilla bean paste and salt. Stirring frequently, cook to 175F or swipe your finger across the back of a spoon. When your finger leaves a clear path on the back of a spoon without any curd running into that clear path, the curd is ready. Be sure to watch the water as it needs to remain steaming, not boiling.
  • Strain the curd into a bowl and stir in the the butter, 1/2 tablespoon at a time, until it is fully incorporated.
  • Cover the curd placing plastic wrap directly on the surface of the curd. Place in refrigerator until ready to use.

For Assembly:

  • If the baked crust developed any cracks, take a bit of the crumbly topping and gently patch the cracks.
  • Pour the curd over the baked crust using an offset spatula to spread the curd evenly.
  • Sprinkle the crumble topping over the curd distributing it evenly across the tart.
  • Bake at 350F for about 35 minutes, rotating the pan 1/2 way through baking. You'll notice the top will caramelize a bit.
  • Remove from oven and cool completely before finishing.

To Finish:

  • Once the tart is cool, unclip the parchment paper and gently lift the tart out of the pan using the parchment as handles. Place on large cutting board. Use a serrated knife to trim the edges off, to make clean edges (save for snacking!).
  • Cut into bars or squares. For bars, cut into 1 1/2" x 2" pieces. For squares, 4" x 4". The serrated knife works well here, but instead of sawing all the way through, cut with firm pressure all the way through the tart.
  • Sift confectioners sugar over the tart or serve with sweetened vanilla bean whipped cream. Serve at room temperature.
  • Store in a lidded container in the refrigerator for up to one week.

Notes

Saved egg whites can be frozen and later used to make many different confections, including meringue, Italian buttercream, angel food cake, macarons or macaroons!
Inspired by The Grand Central Baking Book tart recipe.
Tried this recipe?Loved it? Leave a comment below! Take a snap of what you made and share it on social: @VanillaAndBean, tag #VanillaAndBean!

Orange Crumble Tart with Vanilla Bean | Buttery, creamy, citrusy, and crunchy. Perfect for your #valentine | VanillAndBean.com

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Comments

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    • Traci says

      May 9, 2015 at 10:58 am

      Thank you, Alyssa! Cara Cara have a very short season, so if you can’t find them, I suggest using mandarins or even sweet naval oranges. These are really quite lovely. :D

      Reply

  4. Sarah @ SnixyKitchen says

    February 18, 2015 at 1:13 am

    These ARE hard to resist! Traci, every single photo shoot just makes me swoon – I wish you lived closer so I could come watch you work! I’ve never specifically tried Cara Cara oranges, but I’m going to search them out when I’m at the market tomorrow.

    Reply

  5. Min says

    February 12, 2015 at 4:52 am

    Oh man, Traci, this just looks so so amazing!!! I’ve always loved cara cara oranges but I’ve been absolutely obsessed with them lately! You put soo much love into every single layers, and oh how I wish I can just take a bite out of that picture right now! Mind you it’s almost 7 a.m hehe

    Reply

    • Traci says

      February 12, 2015 at 5:40 am

      Thank you, Min. Start your day with a whole Cara Cara and ease your way into the crumble.. hehe. I have one Cara Cara left before I have to go scout for more. They’re not always so easy to find around here! :|

      Reply

    • Traci says

      February 12, 2015 at 5:03 am

      Half the pan! I get it! I put these in the fridge posthaste in order to prevent that very thing! I’m less likely to eat them all since I’d have to wait and bring them to room temperature! You, know, it’s not the same without the creamy, gooey factor!

      Reply

  7. Izzy says

    February 9, 2015 at 8:44 pm

    I’ve never made a curd before!! But it looks so thick and creamy and delicious! Wouldn’t it be so great to have a citrus tree?! It seems like everyone has them here in AZ and I think I need to get a few for the yard! I would probably need a bunch though so I didn’t eat them all at once! These crumble tarts look amazing and like they would just melt in my mouth!! I wish I had some for dessert right now, or even breakfast for tomorrow :)

    Reply

    • Traci says

      February 12, 2015 at 5:04 am

      Izzy!! It’s time to make curd! And yes, it would be lovely to have a citrus tree… can you imagine the VitaMix, every day… all day!?!? OMG! It would never stop! :D

      Reply

  8. Natalie @ Tastes Lovely says

    February 9, 2015 at 11:29 am

    Oh my goodness! This is too good Traci! I love oranges right now, they’re so ripe and juicy this time of year. Love that bright citrus freshness for cold, winter days. And I am loving cara cara oranges too! I bought some by “mistake”, and was confused when I cut them open and saw pink. But after my first bite, I am forever converted. Can’t wait to make this tart!

    Reply

    • Traci says

      February 12, 2015 at 5:05 am

      Thank you, Natalie! So many oranges, soooo little time! How funny you got ahold of some Cara Cara by mistake! What a fabulous discovery! I hope you enjoy the recipe! :D

      Reply

  9. Evi @ greenevi says

    February 9, 2015 at 8:23 am

    OMG, Traci, these look amazing! And your pictures are beautiful too!
    I’ve never tried Cara Cara oranges, actually never even heard of them, but they look really like sunshine, I adore the color! Do you have any tip how to spot them? At the local farmer’s market people often don’t know what they sell unfortunately, for example last saturday I found meyer lemons mixed with regular ones and they had no idea about it :D

    Reply

    • Traci says

      February 12, 2015 at 5:07 am

      Oh Evi. I hope you’ll be able to find some Cara Cara. They look like large navel oranges. The flesh is pinkish. I hope someone at the market will be able to point you in the right direction. They’re worth seeking out! :D

      Reply

  14. Sarah | Broma Bakery says

    February 6, 2015 at 7:12 am

    My goodness, I was so excited to see these on IG, and they look even BETTER on the big screen! Just gorgeous. And that ingredient shot! I feel like I comment on that type of shot all the time, but you just set it up so well!

    Reply

  15. Anne Marie | ciao-mama.com says

    February 6, 2015 at 6:33 am

    Oh my Traci, you have me ready to make orange curd before a pot of coffee!! These look absolutely irresistible. Like you, I can’t seem to be getting enough of oranges lately – and with these constant grey skies, enough sunshine either! So these orange tart crumble bars seem to be the perfect (and tastiest) solution. Also, I need to find me some of those cara cara oranges STAT.

    Reply

  16. Oana says

    February 6, 2015 at 1:05 am

    Beautiful pictures!
    I use those exact same clips for various things in the kitchen, from sealing opened ingredient bags to holding my acetate sheets in place when working with chocolate. Funny to see them here :D

    Reply

  17. Lynne says

    February 5, 2015 at 3:04 pm

    Oh my! Of course this looks amazing, and I love that it is an easy pastry for non bakers like me. I have purchased all the items for your breakfast bars, even the weird (to me!) brown rice syrup, but I have not made them yet. I’m going to print this out anyhow to think about making for my sweetie for Valentines. I’m especially excited about orange curd. I adore, read ADORE, lemon and lime curd, and had never thought of orange. Lurking in my fridge are some organic blood oranges which might make a curd of a very pretty shade.

    As usual, I’m inspired. Since it’s an easy recipe I’m going to share it to my real estate FB page.

    Love you, love your stuff, love your narrative…duh!

    Reply

    • Traci says

      February 5, 2015 at 9:10 pm

      Hehe… wierd, okay, I get it. Brown rice syrup does not sound exciting. But it has two jobs here.. it’s what holds the bars together so that they’re not a crumbly mess… and it imparts a bit of sweetness.

      Yessss! I hope you enjoy making the tart, Lynne. What a sweet gesture to your sweetie. And I know… curds. What’s not to love, eh? Blood orange will be just perfect and soooo vibrant!

      Thank you for sharing on FB! <3
      xo

      Reply

  19. Geraldine | Green Valley Kitchen says

    February 5, 2015 at 11:07 am

    This is exactly what I need – a bite of sunshine. Just lovely, Traci. I’ve never tried cara cara oranges but will be on the look out for them! Great pictures, too – I especially like the stacked shot and your overhead shot of the ingredients – lovely presentation.

    Reply

  23. Annie @ ciaochowbambina says

    February 5, 2015 at 5:15 am

    I can think of no better way to enjoy orange curd than atop a shortbread vanilla bean crust… I love everything about this! And the bit about the bucket catching the juice…beautiful visual. As always, my friend – stunning photography! You know I was waiting for this post!!

    Reply

  27. Kelly @ Inspired Edibles says

    February 4, 2015 at 7:12 pm

    such lovely photos, I feel like I’m being wrapped in a blanket of warmth and goodness. I’m smiling about stripping the orange tree clean. I spent the afternoon at a neighbor’s house harvesting oranges off her tree (I brought her a bag of mandarins and a bag of lemons from my trees) — we must have filled 6 bags and barely made a dent! Her tree is still bursting orange. Nature is bountiful here and no matter how much we eat, drink and share, there’s still more! :D Happily, your beautiful crumble tart is giving me some delicious inspiration. Drops of sunshine indeed. Thanks Traci :).

    Reply

    • Traci says

      February 5, 2015 at 12:02 pm

      My goodness Kelly! Are you making orange smoothies every day? Fresh squeezed juice? OMG! I think I’d be in orange heaven. Such a gift having bountiful producing citrus in your own back yard.

      Reply

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