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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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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
Modernised → 1949 (proofread, p. 518)~76% of the text changedremovedadded
500 g butterdeig (hjemmelaget Butterdeig, laget av 250 g hvetemel, eller ferdig butterdeig). gr. hvetemjøl 8 stk egg (plommer og hviter skilles). 125 g sukker. gr. sukker 2 stk sitroner (saften). 1 dl del. hvitvin (eller stikkelsbærsaft). 4 stk appelsiner (gjerne blodappelsiner og vanlige om hverandre). 2 ss sukker (til strøing). Kjevle ut ⅔ eller stikkelsbærsaft appelsiner. ¾ av butterdeigen ½ cm utkjevles ¾ cm. tykk og skjær ut en rund bunn. Pensle skjæres rund; kanten bestrykes med sammenvispet egg.. Rull resten egg. Resten av deigen butterdeigen utrulles til en tykk strimmel og legg den strimmel, som legges rundt i kanten av bunnen. Krus butterdeigsbunnen; kanten med baksiden kruses ved hjelp av en melet kniv.. Pensle kniv — baksiden av kniven. Pensles med sammenvispet vispet egg og stek bunnen stekes lys gyllenbrun gulbrun i varm ovn, ca. 200 °C i 20–25 minutter. La den avkjøles litt.. Visp ovn. De 8 eggeplommer, sukkeret, sitronsaften saften av sitronene og vinen kaldt sammen. Sett blandingen vispes koldt sammen, settes over svak varme varmen og rør røres i til den det tykner — som en krem. Ta den krem — tas av varmen og rør varmen, røres til den det er godt avkjølet.. Pisk eggehvitene stive og vend dem inn i den avkjølte kremen.. Fyll kremen avkjølt, tilsettes de stivvispede hviter. Kremen fylles i den ferdigstekte tertén, strø over terte, strøes med sukker og sett den settes 5 minutter i ovnen.. ovnen. — Når kaken er kald, dekk kold, belegges den med rensede, tynne appelsinskiver strødd finnskårne appelsinskiver, som bestrøes tykt med sukker – sukker, eller legg på hele kaken belegges med de enkelte appelsinbåter, appelsinstykker, helst avvekslende blodappelsiner og vanlige appelsiner om hverandre.. Server tertén andre. Serveres med appelsinsaus.

Note on Modernised

Butterdeigen er angitt som ferdig butterdeig (ca. 500 g) som alternativ til Erkens hjemmelagde deig av 250 g hvetemel. Mål er modernisert (dl, g, gradert ovnstemperatur er lagt til der originalen bare sier «varm ovn»). «1 del.» er tolket som 1 dl. Antall appelsiner er anslått til 4–5 siden originalen bare skriver «appelsiner».

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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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