Classic French
Tarte a l'Orange
I have made this with a pie dough
and a graham cracker crust, and
I prefer the latter. Also, I use the
oranges from the cold-hardy orange
tree grown in my own yard – they
have more tartness and less sugar.
Graham Cracker Crust – Ingredients
1½ cup finely ground graham
crackers (I use a food processor
when I can't find the crumbs in a box)
1/3 cup regular sugar
6 tablespoons butter, melted (I
prefer unsalted)
Method: Pre-heat oven to 375
degrees Fahrenheit
• Mix all ingredients together
evenly and form crust by
pressing firmly on bottom and
sides of 9-inch pie plate.
• Bake for 7 minutes. Cool down
crust.
Tarte a l'Orange Filling – Ingredients
1 14-ounce can of condensed milk
1¼ cup fresh-squeezed orange
juice (Fresh always makes a
difference)
4 egg yolks
Juice of 1 lemon
Method: Preheat oven to 375
degrees Fahrenheit
• Mix all the ingredients together.
• Pour filling into crust.
• Bake altogether for 15 minutes
or until filling is set.
• Let the pie cool down and then
refrigerate for a few hours.
• (Optional) Decorate the tart
with a rosette of whipped cream
(real, of course!) and/or orange
zest candied in sugar.
Wine Pairing
The best wine to accompany
this dessert would be a brut
sparkling wine (from Napa Valley
for example), or a French sparkling
wine such as Blanquette de Limoux
(my wife's favorite).
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104 maconmagazine.com | FEBRUARY/MARCH 2023
