Amber Tart
Last year I attempted to make a whiskey orange marmalade and it turned out less than ideal. The marmalade itself was separated and crystallized, but the orange peel was candied beautifully in the process. I’ve kept this in the back of my refrigerator and delight in recipes that allow me to use it!
This amber tart was a wonderful use of this happy, candied accident. It’s essentially a custard with hints of orange and a brûlée top. The original recipe I adapted called for this to be made into individual tarts, but I opted to make one traditional-sized tart instead. That’s the beauty of desserts - there’s always the option to re-format based on your needs!
Amber Tarts: An EXTREMELY Brief UK History
Also known as Welsh Amber Pudding, amber tarts are named after the golden color that comes from the butter, egg, and candied orange peel in the custard. In Wales this tart is called Pwdin Marmeled Cymreig (say that 10 times fast…or honestly, say it just once and I’ll be incredibly impressed). Although orange is traditionally used, bakers have been known to substitute grapefruit and lemon as well.
And that’s our lesson for today, class. Go forth and impart this 10 seconds of knowledge onto others!
Amber Tart
Eat While: Trying on heels.
Pairings: Glass of tawny port or a cup of black coffee
Dedicated Time: 3 hours
Components:
For the Tart Crust:
2 c all-purpose flour
3/4 c powdered sugar
pinch sea salt
1 stick (8 tablespoons) chilled butter, diced, plus more for greasing pan
1 egg
1 Tbsp water
Flour for dusting
1 egg yolk & 1 Tbsp milk, for egg wash
Combine flour, powdered sugar, salt, and butter in a food processor. Pulse for 8 seconds until mixture resembles breadcrumbs. Add the egg and water and pulse until dough pulls away from the sides of the bowl and forms a ball. Remove from food processor and knead briefly. Wrap in plastic wrap and chill for 30 min.
Butter the tart tin and lightly flour. Briefly knead the dough until smooth, then form into a rectangle. Roll it out until 1/8 inch thin. Put the dough into tin, gently pushing it down along the sides. Trim the edges with a knife or pair of scissors. Prick the base of the shell all over with a fork and freeze for 1 hour (you can also chill in the refrigerator for 3+ hours).
Preheat oven to 400°F.
Line the tart shell with parchment paper and fill with pie weights (or use dry beans in a pinch!). Blind bake in center of the oven until the edge of the crust is golden (~10 min). Remove the paper and pie weights and bake for another 5 min.
For the Filling:
1 stick (8 tablespoons) butter
1/4 c candied orange peel, minced and mashed into a paste
1 c powdered sugar
1 egg
5 egg yolks
Zest of 1/2 orange, grated
Melt butter in a pot over low heat; but don’t allow to simmer. Set aside. Once cooled, add powdered sugar and beat until smooth. Add egg and egg yolks and beat well. Fold in orange zest and mashed candied peel. Let rest.
Tart Assembly:
Reduce heat to 350°F.
Stir filling well and pour into tart shell. Bake in the center of the oven until filling is set and golden (~15 min).
*8 servings