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blood orange tart

Blood Orange Tart

Ingredients

Sweet Dough

  • 2 1/2 cups a.p. flour
  • 6 tbsp sugar
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 8 tbsp butter unsalted
  • 2 eggs

Orange Curd

  • 1 1/2 cups milk 1%, 2% or whole
  • 4 egg yolks
  • 1/2 cup sugar
  • 1/4 cup a.p. flour
  • 1 tsp orange zest from blood orange
  • 1 tsp vanilla bean seeds
  • 4-6 blood oranges peeled, sliced

Instructions

Sweet Dough

  1. Combine dry ingredients in the bowl of your food processor.  Pulse 3-4 times to mix.

  2. Cube the butter into small pieces and add to the dry ingredients.

  3. Add eggs to the dry ingredients and the butter.  Pulse until it forms a dough.

  4. Wrap in plastic wrap or cotton tea towel and refrigerate 30 minutes.

  5. Remove from refrigerator and roll out on lightly floured surface to fit a 10-inch tart pan.

  6. Preheat oven to 375 degrees fahrenheit.

  7. Refrigerate 30 minutes.

  8. Remove from refrigerator and prick overall with a fork.  Line with foil and beans to prevent dough from puffing while baking.

  9. Bake for 20-24 minutes.  Remove from oven and allow to cool

Orange Curd

  1. Simmer milk over medium heat in medium-sized pan.

  2. In a bowl, combine yolks, sugar and flour.  Whisk well. 

  3. Once milk has small bubbles around edge of pan, remove from heat.

  4. Slowly add milk to yolk mixture, whisking the entire time.  This is tempering your yolks.  You're slowly raising the temperature of the yolks to the temperature of the milk.  Mix thoroughly.

  5. Add mixture back to pan and place over medium heat, whisking.

  6. Bring to boil, whisking the whole time and boil for one minute.

  7. Transfer to a clean bowl.

  8. Stir in orange zest and vanilla bean seeds.  Mix well.

  9. Cover with plastic wrap, pressing wrap onto surface of curd to prevent film from forming.

  10. Chill.

  11. When ready to serve, stir curd slightly.  Pour into tart shell.

  12. Peel and slice oranges and arrange nicely over curd.

Recipe Notes

If only one or two servings are to be served, cut individual tart shell slices. Fill with curd only those pieces which are to be eaten to prevent bottom of tart shell from becoming soggy. Individually add curd to the cut slices of tart and top with one peeled, sliced blood orange.