Blood Orange Tart With Orange Caramel Sauce
Serves: 6
Dallas Effertz
1 January 1970
Based on User reviews:
52
Spice
48
Sweetness
46
Sourness
45
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
2 tbsps
Sugar1 cup
Lemon Juice (fresh)6 large
Egg2 large
Egg Yolk1 tbsp
Orange Peel (grated blood)1.5 cups
All-Purpose Flour1 tsp
Salt2 tbsps
Whipping Cream1 large
Egg YolkDirections:
1
For orange curd: Whisk sugar, orange juice, lemon juice, eggs, egg yolks, and orange peel in medium metal bowl to blend
2
Add butter; set bowl over saucepan of simmering water and whisk constantly until curd thickens and instant-read thermometer inserted into curd registers 175°F, about 12 minutes (do not boil)
3
Remove bowl from over water
4
Press plastic wrap directly onto surface of curd; chill at least 1 day and up to 3 days
5
Whisk sugar, orange juice, lemon juice, eggs, egg yolks, and orange peel in medium metal bowl to blend
6
Add butter; set bowl over saucepan of simmering water and whisk constantly until curd thickens and instant-read thermometer inserted into curd registers 175°F, about 12 minutes (do not boil)
7
Remove bowl from over water
8
Press plastic wrap directly onto surface of curd; chill at least 1 day and up to 3 days
9
For crust: Blend flour, sugar, and salt in processor
10
Add butter and cut in, using on/off turns, until mixture resembles coarse meal
11
Add cream and egg yolk and process until dough clumps together
12
Gather dough into ball; flatten into disk
13
Roll out dough on floured surface to 13-inch round
14
Transfer to 10-inch-diameter tart pan with removable bottom
15
Fold dough overhang in and press onto pan sides, forming double-thick sides
16
Pierce crust all over with fork; freeze 30 minutes
17
Preheat oven to 375°F
18
Bake crust until cooked through, about 30 minutes
19
Cool crust completely in pan on rack
20
Spread curd evenly in cooled crust
21
(Can be made 1 day ahead
22
Cover; chill
23
) Cut peel and white pith from oranges
24
Using small sharp knife, cut between membranes to release orange segments
25
Transfer segments to paper towels and pat dry
26
Arrange orange segments in concentric circles atop orange curd
27
Chill tart up to 1 hour
28
Remove pan sides
29
Cut tart into wedges
30
Drizzle lightly with Orange Caramel Sauce and serve
31
Blend flour, sugar, and salt in processor
32
Add butter and cut in, using on/off turns, until mixture resembles coarse meal
33
Add cream and egg yolk and process until dough clumps together
34
Gather dough into ball; flatten into disk
35
Roll out dough on floured surface to 13-inch round
36
Transfer to 10-inch-diameter tart pan with removable bottom
37
Fold dough overhang in and press onto pan sides, forming double-thick sides
38
Pierce crust all over with fork; freeze 30 minutes
39
Preheat oven to 375°F
40
Bake crust until cooked through, about 30 minutes
41
Cool crust completely in pan on rack
42
Spread curd evenly in cooled crust
43
(Can be made 1 day ahead
44
Cover; chill
45
) Cut peel and white pith from oranges
46
Using small sharp knife, cut between membranes to release orange segments
47
Transfer segments to paper towels and pat dry
48
Arrange orange segments in concentric circles atop orange curd
49
Chill tart up to 1 hour
50
Remove pan sides
51
Cut tart into wedges
52
Drizzle lightly with Orange Caramel Sauce and serve