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Orange Tart

A festive tart from Erken's Stor kokebok (1914): a puff pastry shell with a crimped edge baked golden, filled with a cooked lemon-and-wine cream of 8 egg yolks folded with stiffly whipped egg white, browned 5 minutes and garnished cold with sugared orange slices. Served with orange sauce.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 455 (falt i det fri)

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About the dish

The orange tart is among the most elaborate desserts in Erken's dessert chapter: a puff pastry base with a crimped edge, filled with a lemon cream and garnished with orange slices. Citrus fruit was a winter luxury in Norwegian homes, and blood oranges were especially highlighted for their play of color.

How to make it

  1. 1

    Roll out the base

    Roll out ⅔ of the puff pastry ½ cm thick and cut out a round base. Brush the edge with beaten egg.

  2. 2

    Add the rim

    Roll the rest of the dough into a thick strip and lay it around the edge of the base. Crimp the edge with the back of a floured knife.

  3. 3

    Bake the base

    Brush with beaten egg and bake the base light golden brown in a hot oven, about 200 °C (390 °F) for 20–25 minutes. Let it cool slightly.

  4. 4

    Make the cream

    Whisk 8 egg yolks, the sugar, the lemon juice and the wine together cold. Set the mixture over low heat and stir until it thickens like a custard. Take it off the heat and stir until well cooled.

  5. 5

    Fold in the egg whites

    Whip the egg whites until stiff and fold them into the cooled cream.

  6. 6

    Fill and brown

    Fill the cream into the pre-baked tart shell, dust with sugar and put it in the oven for 5 minutes.

  7. 7

    Garnish

    When the tart is cold, cover it with cleaned, thin orange slices dusted thickly with sugar – or arrange individual orange segments, preferably blood oranges and regular oranges mixed.

  8. 8

    Serve

    Serve the tart with orange sauce.

Changes from the original

The puff pastry is given as ready-made puff pastry (about 500 g) as an alternative to Erken's homemade dough of 250 g wheat flour. Measurements are modernized (dl, g, and a graded oven temperature is added where the original only says "hot oven"). "1 del." is interpreted as 1 dl. The number of oranges is estimated at 4–5 since the original only writes "oranges".

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 455) → 1949 (korrekturlest, s. 518)~31% av teksten endretfjernetlagt til
Butterdeig, laget av 250 gr. hvetemel, se side 15. hvetemjøl 8 egg 125 gr. sukker 2 citroner sitroner 1 del. hvitvin eller stikkelsbærsaft appelsiner. ⅔ ¾ av butterdeigen utkjevles ½ ¾ cm. tyk tykk og skjæres rund; kanten bestrykes med egg. Resten av butterdeigen utrulles til en tyk tykk strimmel, som lægges legges rundt i kanten av butterdeigsbunden; butterdeigsbunnen; kanten kruses ved hjælp hjelp av en melet kniv — baksiden av kniven. Pensles med vispet egg og stekes lys gulbrun i varm ovn. De 8 eggeblommer, eggeplommer, sukkeret, saften av citronerne sitronene og vinen vispes koldt sammen, sættes settes over ilden varmen og røres i, i til det tykner — som en krem —, tages — tas av ilden, røres, varmen, røres til det er godt avkjølet, tilsættes avkjølt, tilsettes de stivvispede hviter. Kremen fyldes fylles i den færdigstekte ferdigstekte terte, strøes med sukker og sættes settes 5 minutter i ovnen. — Naar Når kaken er kold, belægges belegges den med rensede, finskaarne finnskårne appelsinskiver, som bestrøes tykt med sukker, eller hele kaken belægges belegges med de enkelte appelsinstykker, helst avvekslende blodappelsiner og andre. Serveres med appelsinsaus.

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Frequently asked questions

How do I make the puff pastry base?
Roll out ⅔ of the puff pastry (from 250 g wheat flour) to ½ cm thickness and cut it round. Roll the rest into a thick strip laid around the edge. Crimp the edge with the back of a floured knife, brush with beaten egg and bake light golden brown in a hot oven.
How do I make the orange cream?
Whisk 8 egg yolks, 125 g sugar, the juice of 2 lemons and 1 dl white wine or gooseberry juice together cold. Set over the heat and stir until it thickens like a custard. Take it off the burner and stir until well cooled, then fold in the stiffly whipped egg whites.
Can I use something other than white wine?
Yes, the recipe gives gooseberry juice as an alternative to the white wine.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 455. Meant for about 8 servings, with a total time of around 2.5 hours.

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