Blood Orange Tart With Herbed Crust

Blood Orange Tart With Herbed Crust

Savory and sweet come together in perfect proportions in this blood orange tart. This delicious tart combines tangy, creamy blood orange filling with a buttery crust flavored with herbs. It’s made for special occasions…even if that “occasion” is a weekend spent at home.
Course Dessert

Ingredients
  

Crust:

  • 1 cup unsalted butter cut into chunks
  • 1/4 cup brown sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon fresh rosemary finely chopped
  • 1/4 teaspoon caraway seeds crushed
  • 2 cups all purpose flour
  • 2 teaspoons apple cider vinegar
  • 1/4 cup ice water

Filling:

  • 8 tablespoons unsalted butter
  • 2 blood oranges zest & juice
  • 1/2 cup sugar
  • Salt to taste
  • 3 large egg yolks
  • 3 large eggs
  • Topping:
  • 1 blood orange thinly sliced

Instructions
 

Crust:

  • Grind the caraway seeds with a mortar and pestle.
  • Add the caraway seeds, flour, sugar, salt, and rosemary in a large bowl. Use a whisk to combine them.
  • Cut in the butter with two knives or a fork, switching to your fingers to combine until the dough is crumbly, with the crumbs about the size of peas.
  • Stir in the vinegar and water. The dough should hold together without being too sticky.
  • Turn the dough out onto a floured surface, and knead lightly until the dough is smooth and homogeneous. Roll it into a disk, and flatten. Cover with plastic wrap and refrigerate for about 30 minutes. It should be firm.
  • Preheat oven to 425°F.
  • Roll out the pastry to the size of a 9-inch tart pan, and place in the pan. Press it into the corners, and prick the surface here and there with a fork.
  • Bake for 10 minutes, turn it around, and bake for another 10 minutes.

Filling:

  • Preheat oven to 375°F.
  • Add the butter, blood orange juice and zest, and sugar to a small saucepan over a low heat. Simmer until the butter is melted, and the sugar is dissolved.
  • Add the eggs and egg yolks to a bowl, and whisk together to blend.
  • Once the mixture in the saucepan is smooth, and all the butter has melted, pour a little into the eggs and continue to mix until thoroughly combined.
  • Now, pour the mixture in the bowl into the saucepan slowly, still over a low heat setting. Stir constantly for about 10 minutes, until the mixture starts to thicken. Do not let it boil.
  • When it’s thick, remove from the heat, and pour into the pre-baked tart shell. Use the back of a spoon to even the top if necessary.
  • Arrange a few slices of the blood orange on top of the tart, and place it on a cookie sheet. Place the cookie sheet in the oven and bake for about 10 minutes. The filling will still jiggle in the middle, but it will firm up once cooled.
  • Cool in the refrigerator for at least 1 hour before serving.
  • Use the remaining blood orange slices to garnish.
Keyword Moro blood orange
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