Vanilla Tart with Berry-Orange Compote

The filling and strawberry-orange topping in this tempting dessert has a big boost of natural vanilla flavor.

Prep Time:
45 mins
Bake Time:
12 mins
Bake Time:
30 mins
Total Time:
45 mins


  • 1 cup all-purpose flour

  • ½ cup ground toasted hazelnuts (filberts) or almonds

  • 2 tablespoon sugar

  • cup cold butter

  • 1 egg yolk, beaten

  • 1 tablespoon water

  • 1 teaspoon vanilla

  • ¼ cup milk

  • 1 vanilla bean, split lengthwise, or 1 teaspoon vanilla

  • 3 eggs

  • 1 ¼ cup sugar

  • cup butter

  • 1 tablespoon cornstarch

  • Berry-Orange Compote (see recipe below)

  • Sweetened Whipped Cream (see recipe below)

  • Chopped hazelnuts (filberts) or almonds, toasted (optional)

Berry-Orange Compote

  • 3 oranges

  • ¼ cup honey

  • 1 tablespoon orange liqueur or orange juice

  • 2 cup sliced fresh strawberries

Sweetened Whipped Cream

  • ½ cup whipping cream

  • 1 tablespoon powdered sugar

  • ¼ teaspoon vanilla


  1. For crust, in a medium bowl, stir together flour, the ground hazelnuts, and the 2 tablespoons sugar. Using a pastry blender, cut in cold butter until pieces are pea-size. In a small bowl, combine egg yolk, the water, and 1 teaspoon vanilla. Gradually stir egg yolk mixture into the flour mixture. Using your fingers, gently knead dough just until a ball forms. If necessary, cover dough with plastic wrap and chill about 30 minutes or until easy to handle.

  2. Preheat oven to 425 degrees F. On a lightly floured surface, slightly flatten dough. Roll dough from center to edge to form a 12-inch circle. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch tart pan that has a removable bottom. Ease pastry into tart pan, being careful not to stretch it. (If pastry tears, overlap edges slightly and press smooth.) Press pastry into fluted side; trim edge even with rim of pan. Line pastry with double thickness of foil. Bake in the preheated oven for 8 minutes. Remove foil; bake for 4 to 5 minutes more or until firm and dry. Set aside. Reduce oven temperature to 350 degrees F.

  3. For filling, if using vanilla bean, in a small saucepan, combine milk and vanilla bean. Heat just to boiling. Remove from heat; let stand for 10 minutes. Remove vanilla bean. If not using vanilla bean, stir together milk and the 1 teaspoon of vanilla. In a medium bowl, beat eggs with a wire whisk just until mixed. Whisk in the 1-1/4 cups sugar. Set aside.

  4. In a heavy, medium saucepan, heat 1/3 cup butter over medium heat until butter turns the color of light brown sugar. Remove from heat; stir in cornstarch. Gradually add vanilla milk and browned butter to egg mixture, stirring until mixed. Place tart pan on a baking sheet in oven. Pour filling into pastry shell.

  5. Bake in the 350 degrees F oven about 30 minutes or until filling is set. Cool in pan on a wire rack.

  6. To serve, remove sides of tart pan; cut tart into wedges. Using a slotted spoon, spoon Berry-Orange Compote over wedges; top with Sweetened Whipped Cream. If desired, sprinkle with chopped nuts. Makes 8 servings.

Berry-Orange Compote

  1. Peel oranges. Section oranges over a bowl to catch the juice. Add orange sections to juice in the bowl. Stir in honey and orange liqueur or orange juice. Add 2 cups sliced fresh strawberries. Cover and chill for at least 1 hour or up to 2 hours. Stir before serving.

Sweetened Whipped Cream

  1. In a chilled medium bowl combine whipping cream, powdered sugar, and vanilla. Beat with the chilled beaters of an electric mixer on medium speed until soft peaks form (tips curl).

Nutrition Facts (per serving)

528 Calories
29g Fat
63g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 528
% Daily Value *
Total Fat 29g 37%
Saturated Fat 14g 70%
Cholesterol 166mg 55%
Sodium 145mg 6%
Total Carbohydrate 63g 23%
Protein 7g
Vitamin C 37.2mg 186%
Calcium 60.6mg 5%
Iron 1.8mg 10%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.