A few weeks ago, I picked up some beautiful blood oranges from Whole Foods to make the Blood Orange and Pomegranate Granita. After making the granita, I had a few left over oranges, so I set out to make something else with them!
In fact, I ended up with two more delicious desserts from the three blood oranges left! The first is the Blood Orange Tart, posted below. The tart starts off with a blind-baked crust, flavored with ground almonds. It’s then filled with an orange-infused pastry cream and topped with fresh blood orange segments and orange syrup.
I absolutely love how pretty this tart turned out! The bright red blood orange segments look beautiful set against the pastry creme. Feel free to use more blood oranges if you want, or substitute regular oranges if you don’t have access to blood oranges.
And, if you want to save the orange peels, check back on Tuesday for my post about Candied Orange Peel! 😀
Click below for the recipe! Have a question? Feel free to ask in the comments below. And thanks for reading! 🙂
Blood Orange Tart
Yield: 8-12 servings
For the crust, you are going to need:
- 1 1/4 cups flour
- 1/2 cup powdered sugar
- 1/4 cup almond meal or finely ground almonds
- 1/4 teaspoon salt
- 9 tablespoons (1 stick + 1 tablespoon) unsalted butter, very cold
- 1 large egg yolk
For the orange pastry cream, you are going to need:
- 2 cups whole milk
- Peel of 1 orange
- 6 large egg yolks
- 1/2 cup sugar
- 1/3 cup cornstarch
- 1 teaspoon vanilla extract
- 1/8 teaspoon orange extract
- 4 tablespoons unsalted butter, at room temperature
For the topping, you are going to need:
- 3 blood oranges, segmented
- 6 tablespoons sugar
- 4 tablespoons water
- 2 tablespoons orange liqueur, such as Grand Marnier
You are also going to need:
- Food processor
- 9-inch fluted tart pan
- Butter to grease pan
- Aluminum foil
- Pie weights or dried beans
- Cookie sheet
- Medium saucepan
- Medium bowl
- Wire whisk
- Plastic wrap
- Rubber spatula
- Paper towels
- Cutting board
- Sharp knife
- Small saucepan
First, make the tart dough. Preheat your oven to 375* F.
Put the flour, powdered sugar, and salt in a food processor, and pulse a few times to combine.
Cut the butter in to small pieces, and scatter the pieces over the dry ingredients. Pulse until the butter is coarsely cut in to the flour mixture.
Stir the yolk slightly, and then slowly add to the crust mixture. Once the yolk has been added, process the dough in long pulses (about 10 seconds) until the dough begins to clump.
Turn the dough out on to a clean work surface, and knead the dough slightly to incorporate any dry ingredients that were not included in the processing.
Butter your tart pan. Press the dough evenly over the bottom and up the sides of the pan. Use enough pressure to ensure that the pieces of dough cling to one another but so hard that the dough loses its crumbly texture. Save a small piece of dough in the refrigerator to patch any cracks or holes after the crust is baked.
Wrap the crust in plastic wrap, and freeze for at least 30 minutes, preferably longer, before baking.
Butter a piece of aluminum foil and press the foil, buttered side down, against the chilled tart crust. Place the crust on a cookie sheet, and bake the crust for 25 minutes in your preheated oven.
Remove the foil from the crust. If the crust has puffed, press it down gently with the back of a spoon. Bake the crust for an additional 8-10 minutes, until it is firm and golden brown.
If there are any cracks or holes in the crust, use a thin piece of dough to patch it. Place a small piece of dough of the crack or hole, moisten the edges, and gently smooth the edges in to the baked crust. Return the crust to the oven for 2 minutes.
Remove the crust from the oven, and let it cool on a wire rack.
Next, make the pastry cream. In a medium saucepan, steep the orange zest in the milk. Bring the milk to a boil, and then remove the saucepan from the heat. Cover the saucepan, and let it sit for about 1 hour. Remove the orange zest, and discard. Return the milk to the heat, and bring it to a boil again.
In a medium bowl, whisk together the yolks, sugar, and cornstarch until thick. Add approximately 1/4-cup of the hot milk to the yolk mixture to temper the yolks. Whisking constantly, slowly add in the remainder of the milk.
Pour the custard mixture into the medium saucepan, and place it over medium heat. Bring the mixture to a boil, whisking vigorously. When the mixture reaches a boil, the custard will thicken almost immediately to the consistency of a strong pudding. Continue whisking for 1-2 minutes.
Remove the pan from the heat, and stir in the vanilla and orange extract. Let the cream sit for approximately 5 minutes, and then whisk in the butter. Stir until the butter is incorporated and the pastry cream is smooth.
Transfer the cream to a medium bowl, and cover with a piece of plastic wrap pressed against the surface of the cream. Refrigerate until cold.
To assemble the tart, spoon the pastry cream in to the tart crust. (You may have a small amount of cream left over.) Smooth the cream with a rubber spatula.
To segment oranges, begin by cutting off the ends of the orange. Turn the orange on to one of the cut ends. Next, remove the skin and pith from the orange. Use a pairing knife to cut the orange segments from between the connective tissue.
Dry the orange segments on paper towels. Arrange the orange slices on top of the pastry cream.
In a small saucepan, combine the sugar, water, and Grand Marnier, and bring to a boil, stirring constantly. Reduce the mixture to a thick, bubbly glaze, being careful not to burn the sugar. Pour the mixture over the oranges.
Eat the tart soon after it is constructed, definitely the same day it is made. If not serving immediately, the tart can be stored in the refrigerator (away from any strong odors) for up to a few hours.
Note: the ingredients for the blood orange tart can be made ahead of time and assembled before serving. If preparing ahead of time, wrap the un-baked crust in plastic wrap, and store it in the freezer for up to one week. (Add about 5 minutes to the baking time if the crust is fully frozen.) Additionally, the pastry cream can be prepared and stored in the refrigerator for up to three days.