Tart s plnkou z červených pomarančov
tart s plnkou z červených pomarančov

Blood Orange Tart

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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.

tart s plnkou z červených pomarančov
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
  • 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
  1. Dough:
  2. Mix and combine flour with butter, icing sugar, egg, cold water and salt. Process it using hands or mixer.
  3. Put the dough covered with plastic wrap in a refrigerator for an hour.
  4. 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.
  5. 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.
  6. Filling:
  7. Mix melted butter with blood orange juice, blood orange zest, eggs, icing sugar and cornstarch.
  8. 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.
  9. Set it aside and let it cool.
  10. Press cooled filling through a sieve, pour it in the baked tart shell and put it in the refrigerator for about 2 hours.
Recipe Notes
  • Baking pan - 25 cm

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