Blood Orange Tart with Citrus Crust

Blood Orange Tart.jpg

It took me the better part of winter to find blood oranges at the grocery store. And now they’re already waving goodbye. Well, if oranges could wave. Which they can’t. Which is good. Because that would be creepy. And I probably wouldn’t have cut into them to make this tart. But while spring is kind of sort of in the air, we’re still getting snow here in Boston. I mean, I guess it’s meteorological spring already? Which I really don’t understand because why can’t we all just pick a day that spring starts and agree on it? Is it really that difficult? Apparently so. The weatherman keeps calling this a “spring storm,” but it still just feels like winter here. While I’m completely over the cold, I’m easing my pain by enjoying winter fruits and vegetables to the fullest extent before they leave us for berries and spring delights.

I swooned when I saw a recipe for a Blood Orange Tart on White on Rice Couple’s blog. I immediately pinned it and stared at it every time I went to Pinterest. When I finally found blood oranges, this is the first thing that came to my mind. I read all the comments on their blog (ALWAYS read comments on recipes you’re making!) and saw that a lot of people who made it were disappointed with the color of their tart. There was lots of speculation that the plethora of eggs could have caused a dulling of orange, so I re-thought the recipe and cut the eggs quite a bit. I also cut the butter. So really, this blood orange tart is actually quite healthy. In my head at least. Vitamin C for all! Happy breakfast.

Blood Orange Tart with Citrus Crust (makes 1 tart):
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  • 2 T cornstarch
  • 3/4 C sugar
  • 1/2 t sea salt
  • 3 eggs, beaten
  • 1 egg yolk, beaten
  • 1 T blood orange zest (from about 2 blood oranges)
  • 1 C blood orange juice (from about 6 blood oranges)
  • 2 T butter, cut into 1/2″ pieces
  • 1 recipe citrus crust (see below)

Blood Orange Tart Ingredients.jpg

Citrus Crust (makes one crust):
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  • 1 3/4 C all-purpose flour
  • 2 T cornstarch
  • 1 t kosher salt
  • 1/2 T lemon zest
  • 2/3 C powdered sugar
  • 1 1/2 sticks butter, room temperature and cut into small pieces

Pre-heat oven to 325 degrees.

  Blood Orange Tart Citrus Crust Ingredients.jpg

Let’s start with the crust, shall we? Whisk flour, cornstarch, salt, and lemon zest together.

Blood Orange Tart Citrus Crust Dry Ingredients.jpg

In a food processor, combine powdered sugar and butter and pulse until smooth.

Blood Orange Tart Citrus Crust Food Processor.jpg

Now add in flour mixture and pulse until you get a mixture with pea-size pebbles.

Blood Orange Tart Citrus Crust Crumbs.jpg

Lightly grease a 9-inch springform tart pan. Press dough into pan, making certain to press dough up and against edges.

Blood Orange Tart Citrus Pan.jpg

Bake at 325 degrees for about 30 minutes, until the crust is just beginning to turn golden.

Blood Orange Tart Citrus Baked.jpg

Now your crust is done and you can get started on the good stuff. You can even make this crust the day before you need it as long as you refrigerate it.

In love with blood oranges. IN LOVE.

Blood Orange Tart Oranges Zest.jpg

I normally hate the tediousness of juicing fruits. But I actually highly enjoy juicing blood oranges. Probably just because they’re so pretty… And they’re kind of like a novelty to me.

Blood Orange Tart Juice.jpg

Start by whisking together the cornstarch, sugar, and salt in a medium bowl. Then mix in the eggs (and yolk!), zest, and blood orange juice.

And cook over a bain marie or double broiler (I make a homemade one with my heat-proof bowl sitting on top of a pot of boiling water). Be sure to stir the mixture often with a wooden spoon, until the curd starts to thicken.

Blood Orange Tart Juice 2.jpg

When it coats the back of your spoon, remove from heat and stir in butter.

Push curd through a fine mesh strainer, so you can catch the zest and the curd will be nice and smooth.

Blood Orange Tart Juice Strained.jpg

Pour the curd into your pre-add crust and then pop back in the oven for 15-20 minutes.

Blood Orange Tart Juice Poured.jpg

Chill in fridge for at least 4 hours before you serve.

Blood Orange Tart 2.jpg

Sprinkle with some powdered sugar for some extra prettiness.

Blood Orange Tart 3.jpg

I was actually quite pleased with the color of the tart! It was very true to blood oranges and has a hue like no other dessert I’ve made. And I didn’t miss the eggs I left out. At all.

Blood Orange Tart 5.jpg

The consistency of the curd was exactly what I expected and combined with the buttery, crumbly crust perfectly.

Blood Orange Tart 6.jpg

There was definitely a tartness to the tart (a tart tart? I love it!), but that’s exactly what I desired. If you prefer sweet over tart, you can always add more sugar when you’re mixing the ingredients. But getting that full blood orange flavor without too much added sweetness is a beautiful thing.

Blood Orange Tart 9.jpg

Of course, the tart’s crust added some of that tartness too and I loved the bite from the lemon! Lemon and blood orange should totally get married. They’d make adorable and delicious babies.

Blood Orange Tart 4.jpg

I highly recommend making this tart for a winter dinner party, especially if your guests have labeled themselves “not dessert people.” They’ll feel like they have to try it because it’s rude to go to someone’s house for dinner and completely turn dessert down even if you’re a “not dessert person.” And so they’ll have a “no thank you” portion and then probably another piece, too. And you’ll be all “I told you so! You are so a dessert person.” They’ll still deny because “not dessert people” take a certain pride in that fact about themselves…. But you’ll sleep well knowing you created a dessert a “not dessert person” gobbled up. Take my word for it.

Blood Orange Tart 7.jpg

I would seriously take another winter blizzard if it meant a couple more bushels of blood oranges. Don’t smack me for saying that. You’re just lucky I can’t actually control things like that.

Have you enjoyed blood oranges this winter? How?


Land O’Lakes winner!

I also want to announce the winner of last week’s fabulous Land O’Lakes giveaway. Drumroll please… It’s Maria who commented: “Cheddarella! What the what? Hows about a Philly Cheese steak with Cheddarella, jalapenos and bacon jam? I need this in my life, stat!” Congratulations! I’ll be emailing you ASAP so we can send you your prize. Hooray!!

[Sues]

23 Comments

  • what a creative dish! it’s so pretty! :)

    March 7, 2013 9:25 am
  • Melissa said:

    That is stunning! Yum!

    March 7, 2013 10:42 am
  • I would totally eat a slice of this for breakfast. So pretty, too!

    March 7, 2013 10:47 am
  • Shannon said:

    i’m not a huge fan of blood oranges normally, but i’m totally thinking i’d dig it in this :) so gorgeous!

    March 7, 2013 11:04 am
  • Maria said:

    Yay for me!! So exciting! I love blood oranges, but usually use them only for cocktails. This has been added to my things to make list.

    March 7, 2013 12:23 pm
  • Gia Grossman said:

    Wow this is beautiful. I love the color of blood orange and wish they were available all year round!

    March 7, 2013 12:40 pm
  • Ashley said:

    So gorgeous! I adore blood oranges and go a bit bonkers when they’re available (like Meyer lemons). I’ve made a few drinks with them and blood orange curd that was no where near the vibrant red of your tart! I have two more waiting to be used.. I’m thinking I should tart it up!

    March 7, 2013 12:44 pm
  • I don’t think I’ve enjoyed any blood oranges yet this year! This tart is a beautiful color.

    March 7, 2013 1:35 pm
  • This is absolutely beautiful! And so smart of you to investigate the comments and adapt recipes accordingly!

    March 7, 2013 2:48 pm
  • Erica said:

    SO darn beautiful!!!

    March 7, 2013 3:16 pm
  • I love blood oranges, this tart is lovely and sounds so delicious!

    March 7, 2013 4:03 pm
  • Megan said:

    That blood orange curd is stunning! I love how the color really pops. Definitely a great winter tart!

    March 7, 2013 8:00 pm
  • Great dessert. The pictures are gorgeous!

    March 7, 2013 9:51 pm
  • This is beautiful, and looks so delicious!

    March 7, 2013 10:11 pm
  • Pam said:

    My kids LOVE blood oranges. This tart looks beautiful and so delicious.

    March 8, 2013 12:32 pm
  • Oh wow your tart looks amazing, I love the colour the filling turned out!

    March 8, 2013 2:53 pm
  • Meghan said:

    mmmm mouth is watering this looks so tasty.

    xo Meg<3

    Meghan Silva’s Blog

    March 8, 2013 7:17 pm
  • Sharon said:

    You know your Dad is “not a dessert person” so of course, he would LOVE this…Me, I think I would like more sugar, please!
    Such a Beautiful posts, Sues…as always, your photos would make anyone want a taste, instantly!!

    March 8, 2013 11:15 pm
  • oh gorgeous. i love the color! yum!

    March 9, 2013 10:08 pm
  • Waving oranges would be creepy ;) I love the color of this tart!

    March 10, 2013 3:19 pm
  • This looks awesome! The color of the tart is beautiful!!! (and I imagine quite tasty too!)

    March 11, 2013 7:00 am
  • Maarten said:

    Tried this one tonight. The flavor is great. I added some vanilla bean to the custard, but otherwise stuck to the recipe. The color was disappointing. The juice looked fine initially, but the addition of eggs turned it strawberry milkshake pink. After baking, it was orange like pumpkin pie. It’s either the oranges or the egg. Something is not quite right.

    December 24, 2013 9:23 pm
  • Sues said:

    @Maarten- As I mentioned in the post, I saw lots of people saying the same thing on White on Rice’s blog, too. That’s why I cut the eggs and butter from my recipe… It seemed to work for me, but a lot of it also likely depends on the vibrancy of the oranges, too. I’m glad you still enjoyed the flavor!

    January 1, 2014 6:31 pm

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