Blood Orange Tart

By Ivana Jelínková
9.1.2022
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If you’ve already run out of Christmas cookies, it’s time for a new dessert. January calls for something simple and fresh, in my case it’s citrus. I’m sure you’ve heard of a French lemon tart, but I decided to give it a twist – I used blood oranges instead of lemons and omitted the meringue altogether. Blood Orange Tart consists of vanilla dough and a curd of blood oranges. Blood oranges are less traditional than regular oranges and have a bold red color (mine weren’t all fully ripe, so they’re not quite all red) that takes the tart to the next level. The curd is sweet and sour so it´s refreshing and it’s great after all the over-sweetened Christmas cookies. The curd does take a bit of time to prepare, but otherwise it’s a simple tart that’s fresh and contains a little bit of vitamin C too.

Blood Orange Tart

Prep Time

50 mins

Cook Time

20 mins

Total Time

1 hrs 10 mins

Tart, resembling a French Tart au citron, made with refreshing blood orange curd

Servings: 8 pieces

Ingredients

Dough:
250 g all-purpose flour
125 g butter
75 g icing sugar
1 egg
30 ml cold water
A pinch of salt
Filling:
90 g melted butter
Juice of 3 and half of blood orange (180 ml juice)
Zest of 2 blood orange (about 2 and half teaspoon)
3 eggs
130 g icing sugar
20 g cornstarch

Instructions

Dough:
Mix and combine flour with butter, icing sugar, egg, cold water and salt. Process it using hands or mixer.
Put the dough covered with plastic wrap in a refrigerator for an hour.
Take the dough out after an hour, roll it out on a floured work surface and put it on the greased baking tart pan. Cut off the remaining dough around the edge of the baking pan. Cover the dough with baking paper and weigh it down with, for example, legume.
Bake 15 - 20 minutes on 180 degrees or until edges begin to brown. Take it out from the oven, remove the baking paper and legume, leave it cool.
Filling:
Mix melted butter with blood orange juice, blood orange zest, eggs, icing sugar and cornstarch.
Put the bowl on the top of another bowl filled with water, stir filling in water bath on medium fire until it thickens. Stir constantly, the filling will firstly look runny, but it will thicken progressively, it will get a consistency similar to cooked pudding.
Set it aside and let it cool.
Press cooled filling through a sieve, pour it in the baked tart shell and put it in the refrigerator for about 2 hours.