Blood Orange Tart

Ingredients

• 145 g, at room temperatureunsalted butter
• 75 g, siftedicing sugar
• 25 g (¼ cup)ground almonds
• ¼ tspsalt
• ¼ tspvanilla extract
• 1 large, at room temperatureegg
• 245 gplain flour
• 2 (about 200 g), rinsed, dried, quartered and pips removedblood oranges
• 300 g (1½ cups)sugar
• 1 largeegg
• 1egg yolk
• 1½ tbspcornflour
• 115 g, melted and cooledunsalted butter

Instructions

1. 1

   Cream the butter

   Fit a food processor with its metal blade and process the 145 g butter until smooth and creamy, scraping down the bowl as needed. Add the icing sugar and process until well blended.

2. 2

   Make the dough

   Add the ground almonds, salt, egg and vanilla, then process until smooth, scraping the bowl if needed. Add the flour and pulse just until the mixture begins to form a ball; stop there. Divide the dough into two flat discs, wrap each separately and refrigerate for at least 4 hours.

3. 3

   Line the tins

   Roll one chilled portion between two sheets of baking paper to 3 mm thick. Fit it into a 24 cm tart tin, pressing it against the base and sides; patch any cracks with extra pastry. Trim the top by rolling a pin over the rim. Refrigerate for at least 30 minutes, then repeat with the second portion.

4. 4

   Blind-bake the cases

   Preheat the oven to 180°C (350°F). Line the tart cases with baking paper, fill with dried beans or pastry weights, and bake for 20–25 minutes until lightly coloured. Set aside while you make the filling.

5. 5

   Blend the filling

   Preheat the oven to 180°C (350°F). Put the quartered oranges, cornflour and sugar in a large food processor bowl and process until thoroughly puréed and smooth. Add the egg, egg yolk and melted butter, then pulse to combine.

6. 6

   Bake the tart

   Pour the filling into the tart shells and bake for 15–20 minutes, until bubbling and lightly browned. Remove from the oven and cool for at least 20 minutes before taking the tart from the tin. Serve at room temperature with whipped cream.

What is a blood orange tart?

This is a citrus tart made with blood oranges blended into a sweet, buttery filling and baked in an almond pastry case. The recipe is adapted from Dorie Greenspan’s Whole Lemon Tart, a dessert inspired by Parisian pastry-shop baking.

The whole fruit is puréed for the filling, giving it a vivid citrus flavour, while the almond pastry adds a tender, lightly nutty contrast.

Nutrition and macros by portion

The nutrition label shows one serving as written: 576 calories, 5g protein, 72g carbs, 30g fat.

The pastry and filling get much of their energy from flour, sugar and butter; the egg, yolk and almonds contribute some protein and fat. Serve a slice with fresh fruit, or keep the accompanying whipped cream modest, to balance the richness.

The almond pastry

Room-temperature butter: process it until creamy before adding the sugar, so the pastry mixture starts evenly rather than in lumps.

Brief mixing: pulse in the flour only until the dough starts coming together. Overworking it can make the baked pastry less tender.

Chilling and shaping

Long chill: the dough needs at least 4 hours in the fridge before rolling, followed by at least 30 minutes once it is in the tins. Allow for this when planning the stated 60-minute cooking time.

Easy patching: if the pastry cracks as you fit it into the tin, press on a small piece of extra dough to seal the gap. Rolling a pin across the rim gives a neat edge.

Getting a smooth filling

Pips out: remove the orange pips before processing, as they can add bitterness. Blend the oranges, sugar and cornflour until the mixture is thoroughly smooth.

Butter last: add the egg, yolk and melted, cooled butter after puréeing the fruit, and pulse only until combined.

Watch the bake

Pastry cases: bake with baking paper and dried beans or pastry weights for 20–25 minutes, stopping when the pastry is lightly coloured.

Filling: bake for 15–20 minutes, using bubbling and light browning as the cues. Cool the tart for at least 20 minutes before removing it from its tin.

Serving the tart

Let the tart reach room temperature before serving so the filling has time to settle. A spoonful of whipped cream is suggested in the method, though it is not included in the ingredient list.

Its citrus flavour works well after a meal, or alongside tea or coffee. Cut with a sharp knife and wipe the blade between slices for cleaner edges.

Recipe notes & tips

• Measure the flour carefully and stop pulsing as soon as the dough begins to form a ball.
• Keep each dough disc wrapped separately while it chills.
• Roll the pastry between baking paper to make it easier to transfer to the tin.
• Make sure the melted butter has cooled before adding it to the eggs.
• Check the filling near the end of its baking time; it should be bubbling and lightly browned.
• Allow at least 20 minutes of cooling before removing the tart from its tin.

Variations

• Other citrus: use another variety of orange for a different citrus flavour.
• Citrus mix: replace some of the blood oranges with another orange variety while keeping the total fruit amount similar.
• Almond finish: scatter a few toasted flaked almonds over each slice just before serving.
• Cream topping: serve with whipped cream, as suggested in the method.
• Pastry planning: wrap and refrigerate the dough discs ahead, then roll and bake them when needed.

Common mistakes to avoid

• Warm dough: it can be difficult to roll and fit; chill it for the full stated time.
• Overmixed pastry: it can bake less tender; stop pulsing when the dough starts to form a ball.
• Cracked pastry: gaps can let filling escape; patch them with extra pastry before baking.
• Pips left in: they can make the filling bitter; remove them from the orange quarters first.
• Hot melted butter: it can affect the egg mixture; let it cool before adding.
• Rushing the cooling: the tart may be harder to remove cleanly; wait at least 20 minutes.

How to store

Cover and refrigerate leftover tart, and use within 3 days. Bring slices towards room temperature before serving; if you prefer them warm, heat briefly in a low oven rather than microwaving for a long time.

Frequently asked questions