Skip to content
Do you want to verify your address?
If yes, please complete:
To access this new feature, we need to validate your account information to ensure the confidentiality of your metro&moi account.
Enter the postal code where you receive your metro&moi reward cheques so we can validate your identity.
Go back to homepage Go back to homepage

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Important!

Are you sure you want to empty your cart?

FREE in-store pickup! Same flyer prices and deals online. Shop Now!

Under Ontario law, you must be 19 years of age or over to purchase alcohol products. In submitting your order, you are representing yourself as being of legal drinking age in Ontario. In accordance with AGCO regulations, valid government photo ID will be requested upon pickup. If you are unable to verify your age by presenting valid identification at the time of pickup, all alcohol ordered will be removed from your order. Alcoholic products are available for pickup between 7am and 11pm.
Orange Tart https://www.metro.ca/userfiles/image/recipes/tartelette-a-orange-7378.jpg PT45M PT1H00M PT1H45M
Preheat oven to 350°F (180°C).Whisk together 60 ml (¼ cup) orange juice, orange zest, and 125 ml (½ cup) sugar in a mixing bowl until sugar dissolves.Whisk in beaten eggs and cream.Pour mixture into prepared tart shell and bake for 30 minutes or until set in the center.Remove from oven and cool completely.Refrigerate until ready to use.Place orange slices, remaining orange juice and sugar in a medium saucepan.Bring to a boil, reduce heat and simmer for 15 minutes or until syrupy.Stir occasionally.Remove from the heat, strain orange slices and set these aside.Assemble tart by layering orange slices over the top of filling.Sprinkle with icing sugar just before serving.
8
0 0 0 0
1 Tenderflake frozen pie shell, thawed
Orange Tart

Orange Tart

Rate this recipe
0 Vote
8
servings
0:45
Preparation
1:00
COOKING
1:45
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1
    Tenderflake frozen pie shell, thawed
  • orange juice, divided

  • 1 tsp.
    (5 ml)
    orange zest
    You might like:

    Flyer Deals  (3)
    CARA CARA OR BLOOD ORANGES

    CARA CARA OR BLOOD ORANGES

    $2.99 /lb

    PRODUCT OF U.S.A.


    ORGANIC SEEDLESS NAVEL ORANGES

    ORGANIC SEEDLESS NAVEL ORANGES

    $2.99 /lb

    PRODUCT OF U.S.A.


    CARA CARA OR BLOOD ORANGES

    CARA CARA OR BLOOD ORANGES

    $2.99 /lb

    PRODUCT OF U.S.A.


  • 1 1/4 cups
    (300 mL)
    sugar, divided
  • 5
    egg yolk, beaten
    You might like:

    Flyer Deals  (3)
    SAVE $1.50
    Selection Large Eggs OR Irresistibles Maple Syrup

    Selection Large Eggs OR Irresistibles Maple Syrup

    $7.99 ea.

    30 un. or 500 - 540 ml Selected Varieties


    SAVE $1.50
    Selection Large Eggs OR Irresistibles Maple Syrup

    Selection Large Eggs OR Irresistibles Maple Syrup

    $7.99 ea.

    30 un. or 500 - 540 ml Selected Varieties


    SAVE $1.50
    Selection Large Eggs OR Irresistibles Maple Syrup

    Selection Large Eggs OR Irresistibles Maple Syrup

    $7.99 ea.

    30 un. or 500 - 540 ml Selected Varieties


  • 1/2 cup
    (125 ml)
    whipping cream (35 %)
  • 2
    Navel orange, thinly sliced into rounds
    You might like:

    Flyer Deals  (3)
    CARA CARA OR BLOOD ORANGES

    CARA CARA OR BLOOD ORANGES

    $2.99 /lb

    PRODUCT OF U.S.A.


    ORGANIC SEEDLESS NAVEL ORANGES

    ORGANIC SEEDLESS NAVEL ORANGES

    $2.99 /lb

    PRODUCT OF U.S.A.


    CARA CARA OR BLOOD ORANGES

    CARA CARA OR BLOOD ORANGES

    $2.99 /lb

    PRODUCT OF U.S.A.


Imprimer ma sélection

Preparation

Preheat oven to 350°F (180°C).

Whisk together 60 ml (¼ cup) orange juice, orange zest, and 125 ml (½ cup) sugar in a mixing bowl until sugar dissolves.

Whisk in beaten eggs and cream.

Pour mixture into prepared tart shell and bake for 30 minutes or until set in the center.

Remove from oven and cool completely.

Refrigerate until ready to use.

Place orange slices, remaining orange juice and sugar in a medium saucepan.

Bring to a boil, reduce heat and simmer for 15 minutes or until syrupy.

Stir occasionally.

Remove from the heat, strain orange slices and set these aside.

Assemble tart by layering orange slices over the top of filling.

Sprinkle with icing sugar just before serving.

Source : Tenderflake

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

Error

Sorry, an error has occurred. Please refresh the page.

Error

Sorry, an error has occurred. Please refresh the page.