Blood Orange Tart with Caramelised Blood Oranges

I absolutely love blood oranges for several reasons: firstly they are just so pretty it’s hard not to like them, secondly as they are in season in January they are a welcome citrusy start to the year and thirdly I love squeezing a big bowl full to make my own pink juice. I wanted to make something to show off blood oranges at their best and I’ve fancied my hand at a tart au citron for a while. So I thought a sort of blood orange tart (or tart au blood orange) topped with caramelised blood oranges would be pretty tasty.

Blood Orange Tart - All That I'm Eating (1 of 3)You will need (for a 20cm tart):

For the pastry –

  • 220g plain flour
  • 120g butter (I used salted)
  • Cold water

For the filling –

  • 5 eggs
  • 150ml double cream
  • 125g caster sugar
  • 100ml blood orange juice (no bits)
  • Zest 1 blood orange

For the caramelised oranges –

  • 1 blood orange, sliced, pips removed
  • 75g caster sugar
  • 4tbsp water

Blood Orange Tart - All That I'm Eating (2 of 3)Make the pastry by rubbing the butter into the flour until you have a breadcrumb texture then bring the mixture together into a dough using a little cold water.

Knead the dough lightly on a floured surface then roll out and line a 20cm tart tin.

Cut or roll off the excess and prick the base with a fork.

Line the pastry with some greaseproof paper and fill with baking beans.

Place into a preheated oven at 160C onto a hot baking tray. Bake for around 15 minutes or until almost dry then remove the baking beans and put back into the oven for another 10 minutes or until the case is golden brown and dry.

Make the filling by whisking together the orange juice, cream, sugar, eggs and zest together.

Pour the filling mix into the tart case then return to the oven for 30-35 minutes or until there’s just a little wobble left in the middle. Remove from the oven and leave to cool.

When the tart is cool, make the caramelised blood oranges. Add the water and sugar to a large frying pan on a low heat, stir until the sugar is dissolved. Increase the heat until the syrup is simmering then add the blood orange slices and simmer for around 10 minutes or until softened and glazed. Use to top the tart.

Blood Orange Tart - All That I'm Eating (3 of 3)I made this on a Saturday evening to have after a pretty healthy dinner (I have to make up for the calories somehow) and it was just right. The blood oranges give such a lovely delicate flavour to the filling, the slight saltiness from the pastry and the sweet, sharp, citrus oranges on top made for a pretty perfect pudding. It also lasted quite well and the pastry stayed crisp even after being in the fridge overnight. I find the flavour of orange can get a bit lost in some cooking, but with this, it’s all about the orange.

Comments

  1. says

    Blood oranges are one of the best things about winter. Especially when everything’s so dreary and the potatoes and cabbages get dull after a while. The tart looks stunning Caroline. Big compliments on that perfect bit of baking- filling looks light but firm enough to be cut, pastry nice and thin but not too short. Well done! x

  2. says

    I’ve only had a couple of blood oranges in my lifetime because they are hard to come by where I live. I do remember them being quite delicious. Cara Cara oranges are readily available here so I can see this scrumptious tart being topped with them as well. Wouldn’t be as pretty, but with your crust and filling, it’s got to be good!

Trackbacks

  1. […] First up, and what a way to start the year, is my Blood Orange Tart with Caramelised Blood Oranges. A blood orange juice and zest infused custard topped with glazed sliced blood oranges is not only a welcome burst of colour in a grey January but a fabulous burst of citrus flavour in what can seem like a never ending month of cabbages. Full post here. […]

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