kelseysiemens ombretart

Number of servings

Lemon syrup ingredients

  • 1 tablespoon sugar
  • 1 tablespoon Sunkist® lemon juice

Lemon pastry cream ingredients

  • 3 tablespoons granulated sugar
  • 0.5 tablespoon Sunkist® lemon zest
  • 1 tablespoon Sunkist® lemon juice
  • 1 tablespoon cornstarch
  • 2 large egg yolks
  • 0.75 cup (180 ml) milk
  • 1 teaspoon vanilla extract
  • 1 tablespoon salted butter

Tart ingredients

  • 1 sheet (300 g) puff pastry (*If using frozen puff pastry, thaw in the fridge before using)
  • Lemon pastry cream (recipe follows)
  • 1.5 each of various Sunkist® oranges (Navel, Cara Cara, Blood Oranges)
  • Lemon syrup (recipe follows)

Lemon syrup


  1. In a small bowl, stir together the sugar and Sunkist® lemon juice. Set aside until ready to use.

Lemon pastry cream


  1. In a small bowl, mix the granulated sugar and Sunkist® lemon zest together with your hands to help release the flavor.
  2. In a separate bowl, mix the Sunkist® lemon juice and cornstarch together until smooth. Add to the sugar mixture, along with the egg yolks and stir to combine.
  3. Place the milk into a medium saucepan, and bring to a simmer over medium heat, stirring constantly. Once simmering, very slowly trickle about 1 tablespoon of the warm milk into the egg-sugar mixture. Repeat several times, until about half the milk has been incorporated into the egg-sugar mixture. Then add the warmed mixture back into the saucepan, whisking constantly.
  4. Cook over medium heat until it starts to thicken, about 1 to 2 minutes. Once bubbles start breaking the surface, reduce heat to low and cook for another 1 to 2 minutes, whisking the entire time. Remove from heat and whisk in the vanilla extract and butter until smooth. Pour into an airtight container, cover with plastic wrap that touches the surface of the cream to prevent a skin from forming, and cool to room temperature before transferring to the fridge. Store in the fridge until ready to use.



  1. Preheat the oven to 375 degrees F. Line a large baking sheet with parchment paper and set aside.
  2. Roll out or trim puff pastry to a 10x10-inch square, and transfer to the prepared baking sheet.
  3. Spoon the pastry cream over the puff pastry, and spread evenly, leaving about 1/2 -inch border on each side.
  4. Use a sharp serrated knife to thinly slice the Sunkist® oranges, and then carefully peel each slice. Arrange the slices over the pastry cream going from the lightest orange (Sunkist® Navel oranges) to medium (Sunkist® Cara Cara oranges) to dark (Sunkist® Blood oranges); or in whatever pattern you desire.
  5. Bake for 40-45 minutes, or until the edges of the puff pastry are puffed and light golden brown. Remove from the oven and allow to cool slightly. Brush the orange slices with lemon syrup for added shine and flavor. Serve immediately; best enjoyed the first day.