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.
- 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
- 8 tablespoons unsalted butter
- 2 blood oranges zest & juice
- 1/2 cup sugar
- Salt to taste
- 3 large egg yolks
- 3 large eggs
- 1 blood orange thinly sliced
- 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.
- 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.
Tried this recipe?Let us know how it was!