What better way to spend Sunday than making a delectable blood orange tart? We certainly can’t think of anything else.
Blood oranges are coming into season so we couldn’t pass up a chance to make something absolutely delicious with them. Blood oranges differ from navel oranges in their color and flavor. For one, the color of a ripe blood orange will be, well, dark red (where it gets it’s name from). It Tastes less acidic than navel oranges and tend to have more of a sweet and almost berry flavor to them. Even more, blood oranges actually have MORE vitamin C than navel oranges – so it’s really the perfect fruit to be snacking on this time of year.
While this tart may take up a good chunk of your day, you will be using minimal ingredients and will have a sweet treat that is shareable with loved ones and can last you a few days in the fridge. We promise it is well worth your time! Please note – this recipe can be used also for any citrus fruit you’d like to use in a tart. Simply replace the juice of blood oranges with whatever you like – lemons, limes, or navel oranges – you can even do a citrus blend!
For tart shell –
1 1/4 cups all-purpose flour
1/2 cup powdered sugar
1/4 tsp. salt
1/2 cup (1 stick) butter, cut into small cubes
1/2 tsp. vanilla extract
- Process flour, sugar, and salt in a food processor or blender for a few seconds until combined. If you don’t have a food processor, you can do this by using a pastry cutter.
- Add butter and pulse until mixture becomes crumbly and resembles coarse meal, about 15 pulses.
- Add egg and vanilla extract and keep pulsing until the dough is no longer dry and starts to clump together, about 10-15 seconds. Don’t process to the point that your dough starts to form into a ball – you want it to be crumbly with large clumps.
- Turn dough to a lightly floured surface and form into a ball. Flatten ball slightly with your hands to form a thick disc. Wrap with plastic wrap and refrigerate for at least 1 hour.
- Take dough out of the fridge and let it sit on the counter for a few minutes to soften slightly for easy rolling.
- On a lightly floured surface, roll the dough out into an 11-inch circle, then place gently into a 9-inch tart pan (preferably with a removable bottom); you can do this by flouring a rolling pin and rolling the dough loosely around it, then unrolling it into the pan.
- Brush away any excess flour on the surface. With a sharp knife, trim the edges of the pastry to fit the tart pan. Cover pan with plastic wrap and place in the freezer until firm, about 30 minutes. Frozen dough is less prone to shrinking while baking.
- Preheat oven to 375 F and place rack in the center.
- Press parchment paper or aluminum foil tightly against the crust, covering the edges to prevent them from burning. Fill with pie weights/dried beans/uncooked rice, making sure they’re fully distributed over the entire surface.
- Bake for about 30 minutes until golden brown and dry. Transfer to a wire rack and let cool completely.
For blood orange curd –
1 cup of freshly squeeze blood orange juice (about 4 – 5 medium/large oranges)
Zest from 1 orange
2 egg yolks
1/4 cup granulated sugar
4 tbsp. unsalted butter, cut into small cubes
Pinch of salt
- Pour the juice into a small saucepan over medium-high heat, then bring to a simmer and let it reduce down to about 3/4 cup. This will take about 10 – 15 minutes
- Transfer the juice to a measuring cup to cool, and stir in the zest.
- In a separate bowl, whisk together the egg, yolks, and sugar. When the juice has cooled to room temperature, whisk it into the egg mixture in a steady stream.
- Set a clean bowl with a strainer over the top next to the stove.
- Pour the egg and juice mixture back into your small saucepan and set it over medium heat. Stir slowly but constantly until the mixture has thickened to a pudding-like consistency — about 6 to 8 minutes, or until the mixture is 180°F.
- Strain the mixture into the clean bowl to remove the zest and any bits of cooked egg. Stir in the butter and the pinch of salt while the curd is still warm. Mix until smooth.
To assemble your tart, simply pour the curd into the tart shell. Place on a small wire rack and refrigerate for 4 hours or more to let it set and thicken. ENJOY!