Blood Orange Tart Recipes

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BLOOD ORANGE TART



Blood orange tart image

This dinner party dessert is a twist on a French tarte au citron, with citrus zest in the pastry - cheat with ready-made to save time

Provided by Sarah Cook

Categories     Dessert, Treat

Time 2h

Number Of Ingredients 12

4 large eggs , plus 2 yolks
175g golden caster sugar
200g full-fat crème fraîche
zest 2 blood oranges , plus 300ml juice
juice 1 lemon
a little icing sugar , to dust
250g plain flour , plus extra for dusting
120g cold butter , diced
100g icing sugar
1 large egg , separated
1 tsp vanilla extract
zest 2 blood oranges

Steps:

  • First, make the pastry. Put the flour, butter, icing sugar and 1/4 tsp salt in a food processor and pulse until you can't feel any lumps of butter. Add the egg yolk, vanilla, orange zest and 2 tsp cold water, and pulse again until the pastry starts to clump together in pieces. Tip onto your surface and gently bring together into a ball. Wrap in cling film and chill for 30 mins.
  • Roll out the pastry on a floured surface to line a 23cm round tart tin, about 3cm deep. Pinch any overhanging excess back down the outside of the tin (to trim after baking), prick the base with a fork and chill for another 30 mins.
  • Heat oven to 200C/180C fan/gas 6. Line the pastry with a big sheet of scrunched up baking parchment, then fill with baking beans or rice. Bake for 15 mins, then remove the paper and beans, and bake for another 5-15 mins until golden brown and crisp. Let the pastry cool for 5 mins, then carefully trim the excess pastry with a small, sharp knife. Beat the egg white with a fork, then brush all over the inside and cut edge of the pastry and bake for a further 2 mins - this helps keep the pastry crisp when the wet filling is added.
  • Remove the pastry case from the oven and lower the heat to 160C/140C fan/gas 3. For the filling, whisk together the whole eggs and yolks, then sieve into a larger mixing bowl. Whisk in the caster sugar, crème fraîche, orange zest and juice, and lemon juice. Lift the pastry case back into the oven and place on the middle shelf. Using a jug, pour the filling into the tart. Bake for 35 mins until there is just a slight wobble in the centre when you tap the tin. Cool to room temperature, then chill for 1 hr. LIghtly dust with icing sugar, then serve.

Nutrition Facts : Calories 365 calories, Fat 18 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 26 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.4 milligram of sodium

BLOOD ORANGE TART



Blood Orange Tart image

The unique filling has a flavor and soft texture reminiscent of orange marmalade.

Yield Serves 8

Number Of Ingredients 10

1 refrigerated pie crust (half of 15-ounce package), room temperature
2 large blood oranges
1 1/4 cups sugar
1/4 cup water
2 tablespoons fresh lemon juice
2 tablespoons cornstarch
1/4 cup (1/2 stick) unsalted butter, room temperature
1 large egg
2 tablespoons Grand Marnier or other orange liqueur
6 thin blood orange slices, halved

Steps:

  • Preheat oven to 450°F. Unfold crust in 9-inch-diameter tart pan with removable bottom. Press crust onto bottom and up sides of pan. Fold overhang in and press, forming high-standing rim 1/2 inch above pan sides. Pierce all over with fork. Bake crust until set and pale golden, about 10 minutes. Cool in pan on rack. Reduce oven temperature to 350°F.
  • Grate peel from 2 oranges (orange part only); place in small saucepan. Cut pith from oranges; discard. Working over same pan, cut between membranes to release orange segments into pan. Add 1/4 cup sugar, 1/4 cup water and lemon juice. Bring to boil. Reduce heat; simmer until mixture is thickened and segments have fallen apart, stirring often, about 22 minutes. Cool to room temperature.
  • Mix cornstarch and 1 cup sugar in medium bowl. Beat in butter. Add egg; beat until fluffy. Stir in orange mixture and Grand Marnier (mixture will look curdled). Spoon into crust.
  • Bake tart until set, about 45 minutes. Cool on rack. (Can be made 1 day ahead. Cover; chill.) Garnish with orange slices. Serve cold or at room temperature.

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