Orange Tart for Christmas

Orange Tart for Christmas

Try these exquisite orange tarts and impress your guests with the Christmas Dinner.

09 December, 2013
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Dietary Consideration

Season & Occasion

serves for


total time

0 HR 0 MIN


All Purpose Flour
225 g, all purpose
185 g, diced
Icing Sugar
85 g
2, finely grated zest
Orange Juice
3 - 4 tbsp
Minced Meat
225 g
Egg Whites
Icing Sugar
100 - 110 g
All Purpose Flour
1/4 tsp, all purpose
175 g, yellow
Icing Sugar


  • Put the flour in a mixing bowl and rub in the butter until the mixture resembles breadcrumbs.
  • Add the sugar, orange zest from 1 orange and the juice and mix well until the mixture just begins to come together.
  • Turn out on to a floured work surface and knead lightly until smooth. Wrap in clingfilm and chill for 1 hour.
  • Heat the oven to 190°C (170° fan) 375°F gas 5. Grease 24 mini deep tartlet tins.
  • Mix the mincemeat with the remaining orange zest.
  • Roll out the dough thinly on a lightly floured surface and stamp into 24 rounds to line the tins. Press the dough into the tins. Place 1 teaspoon of mincemeat in each.
  • For the topping: very lightly whisk the egg white, then sift in the icing sugar and flour and beat until stiff. Spread a little topping on each pie.
  • Bake for 15-20 minutes, until the pastry is cooked and the topping is set. Cool in the tins for 10 minutes, then place on a wire rack to cool completely.
  • Roll out the marzipan on a surface dusted with icing sugar and cut out star shapes using a cookie cutter or a card template. Place on top of the pies and sift over a little icing sugar.

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