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.
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
Ingredients
For the Crust:
- 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
For the Curd:
- 1 1/4 C Granulated Sugar Evaporated Cane Juice, 222 g
- 7 Organic Egg Yolks *See Notes 128g
- 2 Tbs Orange Zest (2 large oranges I like 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
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
Oh my Traci! You are a genius! This tart look so amazing! I’m not a big fan of citrus in desserts but I think I could put that whole tart in my mouth! Your pictures are so light and beautiful! <3
Hehe! Thank you my dear! Citrus woos me every year.. I can’t get enough! xo
These look incredible Traci! I love, love citrus curds and have made lemon and lime curd, but orange curd is something new! I need to find some cara cara!
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
This looks absolutely delicious and perfect for spring! Can I share this post on my food tumblr @gimmegoodfood ? I’m sure my followers would love to see this recipe :)
Thank you for asking, Caitlin! Please share one photo with a link back to Vanilla And Bean. I appreciate it! ☺️
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.
I’d love to hang out with you Sarah! I hope you find Cara Cara’s. They’re still holdin on up here and I’m off in search of more tomorrow!
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
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! :|
This is delectable. I love all things citrus and the citrus curd is one of my favorites. I love that you turned it into a tart crumble. I am sure I wouldn’t be able to resist eating half the pan!
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!
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 :)
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
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!
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
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
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
So beautiful! Love these a lot – the flavours are simply delicious!
Thank you Jess! :D
This looks delicious. Makes a change from the standard lemon bars x
Thank you Rochelle! :D
Ooo orange sounds so nice and refreshing right now! And I love how crumbly they are, SO yummy!!
Yes, lots of crumbs Christina! I hope you enjoy the recipe… :D
These look absolutely DELISH! It is perfect to use up those juicy and sweet oranges. Crumble top is a brilliant idea! Pinned!
Thank you for your pin Lokness and for stopping by :D .
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!
:D Thank you, Sarah! It’s the oranges, I tell ya!
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.
Hehe… Thank you, Anne! Go find some Cara Cara! STAT! :D
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
Thanks so much Oana! The clips, right? I use them for all kinds of stuff.. but holding parchment back is probably my #1 use!
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!
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
This tart looks delicious- and I’m ESPECIALLY swooning over your ingredients photo. AH! AMAZING. :)
Awh, thank you Carla. :)
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.
Oh, yes, be on the look out Geraldine! I think you’ll appreciate them! Thank you for your feedback ox :D
Beautiful looking bars Traci! Love oranges and I just got some Cara cars. Pinned and will try these beauties!
Woot woot on the Cara Cara, Mira! A delight to add to your morning routine!
Wow, these look so delicious! I love citrus curd. We are definitely going to have to try these out. Thanks for the recipe!
Oh I know! Citrus curd is over the top… Love it too! :D
The flavors here sound amazing! Love that you’ve used cara caras. I’ve been seeing them at my local store these last few weeks so this recipe came at just the right time. Pinning these gorgeous bars!
It’s time for some Cara Cara Allie! Go get em’!
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!!
Thank you Annie! That makes me smile :D . So happy to share sunshine!
These are gorgeous, Traci. I can’t get enough citrus right now! I want to put it in everything!
Yes, yes! Meee toooo Liz! It’s time for an Asian inspired Mandarin salad! I have some on hand! :D
Gorgeous post, I am swooning! I adore cara caras, and I agree, they taste like sunshine. And so beautiful!
Thank you Deb! Tasty yes. I miss them when they’re out of season. :(
I love this tart, it looks delicious, and your photos are phenomenal. Pinning!
Thank you Medha! :D
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 :).
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.
You’re pictures are just stunning. This is beautiful
Thanks so much Kathy!