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How to Make Blood Orange Tart - A Step-by-Step Guide

Blood oranges are a unique and stunning citrus fruit with a deep red flesh and a tangy, sweet flavor. Their vibrant color and complex taste make them a popular ingredient in desserts, and one of the most popular ways to showcase their beauty is in a blood orange tart.

This blood orange tart recipe is a delightful combination of a buttery, flaky crust and a velvety smooth blood orange filling. The subtle bitterness of the blood orange pairs perfectly with the sweetness of the custard, ...

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Ingredients

  • 1 cup all-purpose flour
  • ⅓ cup white sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • ½ cup cold unsalted butter, cut into 1/2-inch pieces
  • ⅔ cup sugar
  • 2 tablespoons cornstarch
  • ¼ teaspoon salt
  • 1 cup blood orange juice
  • 3 large eggs, lightly beaten
  • 1 large egg yolk, lightly beaten
  • 2 tablespoons blood orange zest
  • 2 tablespoons unsalted butter, cut into 1/2-inch pieces
  • 1 medium blood orange, thinly sliced

Information

  • Prep Time: 35 mins
  • Cook Time: 45 mins
  • Additional Time: 3 hrs 45 mins
  • Total Time: 5 hrs 5 mins
  • Servings: 8
  • Yield: 1 9-inch tart

  • Lightly grease a 9-inch tart pan with a removable bottom.
  • Make the crust: Pulse flour, sugar, vanilla, and salt in a food processor a few times to combine. Add cold butter and pulse several more times until mixture is very crumbly and resembles coarse sand.
  • Pour mixture into the prepared tart pan; use damp hands to press crumbs together evenly along the bottom and up the sides of the pan to form a crust. Gently prick the bottom of the crust several times with a fork. Freeze crust for 15 minutes.
  • Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
  • Remove crust from the freezer and place it onto a baking sheet. Line the crust with aluminum foil and fill with dried beans.
  • Bake in the preheated oven until crust begins to turn golden brown, 20 to 25 minutes. Remove beans and aluminum foil; continue to bake until the center is set, 5 to 7 minutes more. Remove from the oven and reduce the heat to 325 degrees F (165 degrees C).
  • Make the filling: Bring a pot of water to a low simmer.
  • While the water is coming to a simmer, whisk sugar, cornstarch, and salt together in a large heat-proof bowl. Whisk in orange juice, eggs, egg yolk, and orange zest until smooth.
  • Place the bowl over the pot of simmering water, making sure it does not touch the water. Cook, stirring constantly, until mixture is thick enough to coat the back of a spoon, 5 to 10 minutes. Remove from the heat and stir in butter, one piece at a time, ensuring each piece melts before adding the next. Pour filling through a fine-mesh sieve into the prepared crust.
  • Bake in the preheated oven until custard is set, 15 to 20 minutes. Allow tart to cool to room temperature before removing from pan, about 30 minutes.
  • Chill tart for about 3 hours. Top with blood orange slices before serving.

    • Nutrition

    346 cal.

    • Total Fat: 17g
    • Saturated Fat: 10g
    • Cholesterol: 134mg
    • Sodium: 248mg
    • Total Carbohydrate: 45g
    • Dietary Fiber: 2g
    • Total Sugars: 25g
    • Protein: 5g
    • Vitamin C: 25mg
    • Calcium: 39mg
    • Iron: 1mg
    • Potassium: 135mg

    Categories

    Dessert recipes
    Tart recipes
    Blood orange recipes
    Citrus recipes
    Pastry recipes