Blood Orange Tart: A Burst of Winter Citrus Sunshine
As winter’s chill lingers, the vibrant hues and tangy-sweet flavor of blood oranges offer a welcome respite. This blood orange tart recipe is a celebration of this unique citrus fruit, transforming its distinct characteristics into a show-stopping dessert. Imagine a crisp, buttery crust cradling a silky-smooth, intensely flavored blood orange filling. Each bite is an explosion of citrusy sunshine, a perfect balance of sweet and tart that will tantalize your taste buds.
This recipe guides you through each step, from crafting the perfect pâte sucrée (sweet pastry crust) to achieving a luscious, evenly baked filling. Whether you’re a seasoned baker or a curious beginner, this blood orange tart is surprisingly achievable and guaranteed to impress.
Why Blood Oranges?
Blood oranges are more than just a pretty face. Their deep red flesh, a result of anthocyanin pigments (also found in berries and red cabbage), offers a distinctive flavor profile that sets them apart from other oranges. They possess a complex blend of sweet orange, raspberry, and cranberry notes, adding depth and intrigue to any dish. Their unique color also makes them incredibly visually appealing, transforming an ordinary tart into a work of art.
While blood oranges are typically available from late fall to early spring, peak season is usually January and February. Look for firm, heavy oranges with smooth skin. The intensity of the red color doesn’t necessarily indicate ripeness, so rely on the fruit’s weight and firmness as indicators of quality.
Ingredients:
This recipe is divided into two main components: the pâte sucrée (sweet pastry crust) and the blood orange filling. Here’s a breakdown of the ingredients you’ll need:
Pâte Sucrée (Sweet Pastry Crust):
* 1 1/4 cups (150g) all-purpose flour
* 1/2 cup (60g) powdered sugar
* 1/4 teaspoon salt
* 1/2 cup (113g) cold unsalted butter, cut into small cubes
* 1 large egg yolk
* 2-3 tablespoons ice water
Blood Orange Filling:
* 1 cup (200g) granulated sugar
* 1/4 cup (30g) cornstarch
* 1/4 teaspoon salt
* 1 1/2 cups (355ml) fresh blood orange juice (from about 6-8 oranges)
* 1/4 cup (60ml) fresh lemon juice
* 4 large egg yolks
* 2 tablespoons (30g) unsalted butter, cut into small pieces
* 1 teaspoon blood orange zest (optional, for added flavor and color)
Equipment:
* 9-inch tart pan with removable bottom
* Food processor or pastry blender
* Rolling pin
* Parchment paper
* Pie weights or dried beans
* Medium saucepan
* Whisk
* Fine-mesh sieve (optional, for a smoother filling)
Instructions:
Let’s break down the process step-by-step:
Part 1: Making the Pâte Sucrée (Sweet Pastry Crust)
The key to a perfect pâte sucrée is to keep the ingredients cold and to avoid overworking the dough. Overworking develops the gluten in the flour, resulting in a tough crust. Follow these steps carefully:
1. **Combine Dry Ingredients:** In a food processor, combine the flour, powdered sugar, and salt. Pulse a few times to blend.
2. **Add Butter:** Add the cold butter cubes to the food processor. Pulse until the mixture resembles coarse crumbs, with pieces of butter no larger than pea-sized.
3. **Add Egg Yolk and Water:** In a small bowl, whisk together the egg yolk and 2 tablespoons of ice water. With the food processor running, slowly pour the egg yolk mixture into the flour mixture. Process until the dough just begins to come together. If the dough seems too dry, add the remaining tablespoon of ice water, one teaspoon at a time, until it forms a cohesive ball.
4. **Shape and Chill:** Turn the dough out onto a lightly floured surface. Gently shape it into a disc. Wrap the disc tightly in plastic wrap and refrigerate for at least 2 hours, or preferably overnight. This chilling period allows the gluten to relax, preventing the crust from shrinking during baking.
5. **Roll Out the Dough:** On a lightly floured surface, roll out the chilled dough into a 12-inch circle, about 1/8 inch thick. Be sure to rotate the dough as you roll to prevent it from sticking to the surface.
6. **Transfer to Tart Pan:** Carefully transfer the rolled-out dough to the tart pan. Gently press the dough into the bottom and up the sides of the pan. Use your fingers to crimp the edges of the crust, creating a decorative border. You can also use a fork to prick the bottom of the crust to prevent it from puffing up during baking.
7. **Chill Again:** Place the tart pan with the crust back in the refrigerator for at least 30 minutes. This helps the crust retain its shape during baking.
8. **Pre-Bake the Crust (Blind Bake):** Preheat your oven to 375°F (190°C). Line the crust with parchment paper and fill it with pie weights or dried beans. This will prevent the crust from puffing up during baking.
9. **Bake:** Bake the crust for 20 minutes. Remove the parchment paper and pie weights and bake for another 10-15 minutes, or until the crust is lightly golden brown. Watch it carefully during this second baking phase, as the edges can brown quickly.
10. **Cool:** Let the crust cool completely on a wire rack before filling.
Part 2: Making the Blood Orange Filling
This filling is a delightful balance of sweet and tart, with a smooth and creamy texture. The cornstarch helps to thicken the filling, while the butter adds richness and shine. Here’s how to make it:
1. **Combine Dry Ingredients:** In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt.
2. **Add Juices:** Gradually whisk in the blood orange juice and lemon juice until smooth. Make sure there are no lumps of cornstarch.
3. **Add Egg Yolks:** Whisk in the egg yolks until well combined. The mixture will be pale yellow.
4. **Cook the Filling:** Place the saucepan over medium heat and cook, stirring constantly with a whisk, until the filling thickens and comes to a simmer. This will take about 5-7 minutes. The filling should be thick enough to coat the back of a spoon.
5. **Remove from Heat:** Remove the saucepan from the heat and stir in the butter and blood orange zest (if using) until the butter is melted and the filling is smooth and glossy.
6. **Strain (Optional):** For an extra smooth filling, strain it through a fine-mesh sieve into a bowl. This will remove any lumps or cooked egg particles.
7. **Pour into Crust:** Pour the warm blood orange filling into the cooled tart crust. Spread the filling evenly.
8. **Bake (Second Bake):** Preheat oven to 325°F (160°C). Bake the tart for 15-20 minutes, or until the filling is set but still slightly wobbly in the center. You want it to jiggle like a custard when you gently shake the tart.
9. **Cool Completely:** Remove the tart from the oven and let it cool completely on a wire rack. As the tart cools, the filling will continue to set.
10. **Chill:** Once the tart has cooled to room temperature, cover it loosely with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to allow the filling to firm up completely.
Serving and Storing:
* **Serving:** Before serving, carefully remove the tart from the tart pan. Dust the tart with powdered sugar or garnish with fresh blood orange segments, whipped cream, or candied citrus peel. A dollop of crème fraîche also complements the tartness beautifully.
* **Storing:** Store the blood orange tart in the refrigerator for up to 3 days. Cover it loosely with plastic wrap to prevent the crust from becoming soggy.
Tips and Variations:
* **Use High-Quality Ingredients:** The quality of your ingredients will directly impact the flavor of the tart. Use fresh, ripe blood oranges, high-quality butter, and good vanilla extract.
* **Make Ahead:** The pâte sucrée can be made up to 2 days in advance and stored in the refrigerator. The filling can also be made a day in advance and stored in the refrigerator. However, it’s best to assemble and bake the tart on the same day for the best results.
* **Citrus Zest:** Adding blood orange zest to the filling enhances the citrus flavor. Be sure to use a microplane or fine grater to avoid grating the bitter white pith.
* **Other Citrus Fruits:** If blood oranges are not available, you can substitute them with other citrus fruits, such as Cara Cara oranges, navel oranges, or even a combination of oranges and grapefruits. Keep in mind that the flavor profile will be slightly different.
* **Chocolate Crust:** For a richer flavor, try using a chocolate pâte sucrée instead of the classic sweet pastry crust. Add 2 tablespoons of unsweetened cocoa powder to the dry ingredients when making the crust.
* **Glaze:** For a glossy finish, brush the cooled tart with a thin layer of apricot jam or orange marmalade that has been warmed and strained.
* **Nuts:** Add a layer of chopped toasted nuts, such as almonds or pecans, to the bottom of the crust before filling. This will add texture and flavor.
* **Whipped Cream:** Serve with freshly whipped cream, lightly sweetened with powdered sugar and a splash of vanilla extract. You can also flavor the whipped cream with citrus zest.
* **Candied Citrus Peel:** Garnish with homemade candied citrus peel for a festive touch. This adds a burst of sweetness and a delightful chewy texture.
Troubleshooting:
* **Crust Shrinking:** If your crust shrinks during baking, it could be due to overworking the dough or not chilling it sufficiently. Make sure to follow the instructions carefully and give the dough ample time to chill.
* **Filling Cracking:** If the filling cracks during baking, it could be due to baking the tart at too high a temperature or overbaking it. Make sure to bake the tart at the recommended temperature and check for doneness frequently.
* **Soggy Crust:** To prevent a soggy crust, make sure to blind bake the crust properly and let it cool completely before filling. You can also brush the bottom of the baked crust with melted chocolate to create a moisture barrier.
* **Filling Too Runny:** If the filling is too runny, it could be due to not cooking it long enough or not using enough cornstarch. Make sure to cook the filling until it thickens and comes to a simmer. You can also add a teaspoon of cornstarch mixed with a tablespoon of cold water to the filling while it’s cooking to help thicken it.
Nutritional Information (approximate, per serving):
* Calories: 450-550
* Fat: 25-35g
* Saturated Fat: 15-20g
* Cholesterol: 150-200mg
* Sodium: 150-250mg
* Carbohydrates: 50-60g
* Fiber: 1-2g
* Sugar: 35-45g
* Protein: 5-7g
Conclusion:
This blood orange tart is a testament to the magic of simple ingredients transformed into something truly special. The combination of the buttery, crisp crust and the vibrant, tangy-sweet filling is simply irresistible. So, embrace the season’s bounty and create this stunning dessert that will brighten up any occasion. With a little patience and attention to detail, you’ll be rewarded with a blood orange tart that’s as beautiful as it is delicious. Enjoy!