BLOOD ORANGE TART
This citrus-y tart with a shortbread crust is made with colorful blood orange juice, zest, and slices for garnish.
Provided by Kim
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 4h50m
Yield 8
Number Of Ingredients 14
Steps:
- Lightly grease a 9-inch tart pan with a removable bottom.
- Combine flour, sugar, vanilla extract, and salt in a food processor. Pulse a few times to combine. Add cold butter and pulse several more times until the mixture resembles coarse sand; mixture will be very crumbly. Pour mixture into the prepared tart pan. Use damp hands to press crumbs together evenly along the bottom and up the sides of the pan to form a crust. Use a fork to gently prick the bottom of the crust several times. Place crust in the freezer for 15 minutes.
- Preheat the oven to 350 degrees F (175 degrees C).
- Remove crust from freezer and place it on a cookie sheet. Line the crust with aluminum foil and fill with dried beans.
- Bake in the preheated oven until crust begins to turn golden brown, 20 to 25 minutes. Remove beans and aluminum foil. Return crust to the oven and bake until center of crust is set, 5 to 7 minutes more. Remove from oven and reduce heat to 325 degrees F (165 degrees C).
- Meanwhile whisk together sugar, cornstarch, and salt in a large heat-safe bowl. Mix in blood orange juice, eggs, egg yolk, and zest until smooth. Bring a pot of water to a low simmer. Place bowl with blood orange mixture over the pot of simmering water, making sure bowl does not touch water. Cook, stirring constantly, until mixture thickens enough to coat the back of a spoon, 5 to 10 minutes. Remove bowl from heat and stir in butter a piece at a time, ensuring each piece melts before adding the next. Pour custard mixture through a fine-mesh sieve into the prepared crust.
- Bake in the preheated oven until custard is set, 15 to 20 minutes. Allow tart to cool to room temperature before removing from pan, about 30 minutes.
- Chill tart for about 3 hours. Top with blood orange slices before serving.
Nutrition Facts : Calories 345.6 calories, Carbohydrate 44.6 g, Cholesterol 133.5 mg, Fat 17 g, Fiber 1.6 g, Protein 4.9 g, SaturatedFat 9.9 g, Sodium 247.8 mg, Sugar 25.3 g
BLOOD ORANGE TART WITH CARDAMOM PASTRY CREAM
Categories Dairy Egg Fruit Dessert Bake Orange Spice Winter Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 10 servings
Number Of Ingredients 19
Steps:
- For crust:
- Combine flour, sugar and salt in processor. Add butter and cut in, using on/off turns, until mixture resembles coarse meal. Whisk 2 tablespoons ice water and yolk in small bowl. Add to dry ingredients and blend just until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate at least 1 hour and up to 1 day.
- Preheat oven to 375°F. Roll out dough on lightly floured surface to 13- to 14-inch round. Transfer dough to 11-inch-diameter tart pan with removable bottom. Press in overhang, forming double-thick sides. Pierce dough all over with fork. Freeze crust 30 minutes. Bake until golden brown, pressing with back of fork if crust bubbles or slips, about 30 minutes. Transfer to rack and cool.
- For pastry cream:
- Bring milk and cardamom to boil in medium saucepan over medium-high heat. Remove from heat. Cover and let steep 15 minutes. Strain milk into bowl. Whisk yolks, sugar and flour in medium bowl to blend. Gradually whisk in milk. Return to saucepan and cook over medium heat until pastry cream thickens and boils, whisking constantly, about 5 minutes. Whisk in butter, then vanilla. Transfer to bowl. Press plastic wrap onto surface. Chill until cold, at least 4 hours and up to 1 day.
- For topping:
- Cut peel and white pith from oranges. Slice into 1/4-inch-thick rounds. Drain rounds on paper towels. Whisk preserves and grenadine, if desired, in small bowl to blend. Spread pastry cream evenly in tart crust. Arrange oranges in overlapping concentric circles on pastry cream. Brush apricot glaze over oranges. Chill until set, about 15 minutes. (Can be made 6 hours ahead; keep refrigerated.)
BLOOD ORANGE TART
The unique filling has a flavor and soft texture reminiscent of orange marmalade.
Yield Serves 8
Number Of Ingredients 10
Steps:
- Preheat oven to 450°F. Unfold crust in 9-inch-diameter tart pan with removable bottom. Press crust onto bottom and up sides of pan. Fold overhang in and press, forming high-standing rim 1/2 inch above pan sides. Pierce all over with fork. Bake crust until set and pale golden, about 10 minutes. Cool in pan on rack. Reduce oven temperature to 350°F.
- Grate peel from 2 oranges (orange part only); place in small saucepan. Cut pith from oranges; discard. Working over same pan, cut between membranes to release orange segments into pan. Add 1/4 cup sugar, 1/4 cup water and lemon juice. Bring to boil. Reduce heat; simmer until mixture is thickened and segments have fallen apart, stirring often, about 22 minutes. Cool to room temperature.
- Mix cornstarch and 1 cup sugar in medium bowl. Beat in butter. Add egg; beat until fluffy. Stir in orange mixture and Grand Marnier (mixture will look curdled). Spoon into crust.
- Bake tart until set, about 45 minutes. Cool on rack. (Can be made 1 day ahead. Cover; chill.) Garnish with orange slices. Serve cold or at room temperature.
BLOOD ORANGE TART
This dinner party dessert is a twist on a French tarte au citron, with citrus zest in the pastry - cheat with ready-made to save time
Provided by Sarah Cook
Categories Dessert, Treat
Time 2h
Number Of Ingredients 12
Steps:
- First, make the pastry. Put the flour, butter, icing sugar and 1/4 tsp salt in a food processor and pulse until you can't feel any lumps of butter. Add the egg yolk, vanilla, orange zest and 2 tsp cold water, and pulse again until the pastry starts to clump together in pieces. Tip onto your surface and gently bring together into a ball. Wrap in cling film and chill for 30 mins.
- Roll out the pastry on a floured surface to line a 23cm round tart tin, about 3cm deep. Pinch any overhanging excess back down the outside of the tin (to trim after baking), prick the base with a fork and chill for another 30 mins.
- Heat oven to 200C/180C fan/gas 6. Line the pastry with a big sheet of scrunched up baking parchment, then fill with baking beans or rice. Bake for 15 mins, then remove the paper and beans, and bake for another 5-15 mins until golden brown and crisp. Let the pastry cool for 5 mins, then carefully trim the excess pastry with a small, sharp knife. Beat the egg white with a fork, then brush all over the inside and cut edge of the pastry and bake for a further 2 mins - this helps keep the pastry crisp when the wet filling is added.
- Remove the pastry case from the oven and lower the heat to 160C/140C fan/gas 3. For the filling, whisk together the whole eggs and yolks, then sieve into a larger mixing bowl. Whisk in the caster sugar, crème fraîche, orange zest and juice, and lemon juice. Lift the pastry case back into the oven and place on the middle shelf. Using a jug, pour the filling into the tart. Bake for 35 mins until there is just a slight wobble in the centre when you tap the tin. Cool to room temperature, then chill for 1 hr. LIghtly dust with icing sugar, then serve.
Nutrition Facts : Calories 365 calories, Fat 18 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 26 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.4 milligram of sodium
BLOOD ORANGE CARAMEL TARTE TATIN
I never had blood oranges until I moved to California. Their growing season is pretty short, so I use them in everything I possibly can. Whenever I have something to go to, my friends demand that I bring this dessert. The sweet orange flavor pairs perfectly with brown sugar and looks so lovely. -Pamela Butkowski, Hermosa Beach, California
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 400°. In an 8-in. cast-iron or other ovenproof skillet, melt butter over medium heat; stir in brown sugar and vanilla until dissolved. Arrange orange slices in a single layer over brown sugar., On a lightly floured surface, unfold puff pastry. Roll to a 9-in. square; place over oranges, tucking in corners., Bake until tart is golden brown and filling is heated through, 20-25 minutes. Cool 10 minutes before inverting onto a serving plate. Serve warm, with ice cream if desired.
Nutrition Facts : Calories 416 calories, Fat 26g fat (12g saturated fat), Cholesterol 41mg cholesterol, Sodium 262mg sodium, Carbohydrate 43g carbohydrate (19g sugars, Fiber 3g fiber), Protein 3g protein.
More about "blood orange tart recipes"
BLOOD ORANGE TART | DESSERT RECIPES | GOODTOKNOW
From goodto.com
4.8/5 (12)Total Time 1 hr 25 minsCategory DessertCalories 677 per serving
BLOOD ORANGE TART » KAY'S CLEAN EATS
From kayscleaneats.com
BLOOD ORANGE TART WITH CITRUS CRUST - WE ARE NOT MARTHA
From wearenotmartha.com
RECIPE: BLOOD ORANGE TART - BEST RECIPES EVER
From cbc.ca
HOW TO MAKE BLOOD ORANGE OLIVE OIL CAKE WITH CLAIRE SAFFITZ (1 …
From reddit.com
BLOOD ORANGE SHAKER TART - WAVES IN THE KITCHEN
From wavesinthekitchen.com
BLOOD ORANGE MASCARPONE TART - HUNGER THIRST PLAY
From hungerthirstplay.com
15 BRILLIANT BLOOD ORANGE RECIPES | MARTHA STEWART
From marthastewart.com
BEST CHOCOLATE BLOOD ORANGE TART RECIPES | FOOD …
From foodnetwork.ca
BLOOD ORANGE AND CHOCOLATE TART RECIPE - GREAT BRITISH …
From greatbritishchefs.com
BLOOD ORANGE TART - FOOD RECIPES
From recipes.studio
RECIPE: BLOOD ORANGE TART | CBC LIFE
From cbc.ca
BLOOD ORANGE SHAKER TART - IN FINE TASTE
From infinetaste.com
BLOOD ORANGE TART (GLUTEN-FREE, VEGAN, REFINED SUGAR-FREE)
From unconventionalbaker.com
ORANGE TART - AN EASY FRENCH TART RECIPE| GREEDY GOURMET
From greedygourmet.com
BLOOD ORANGE TART - PHENOMENAL
From phenomenalphoods.com
BLOOD ORANGE BARS (SWEET, TANGY, & CREAMY) | KITCHN
From thekitchn.com
BLOOD ORANGE TART RECIPE | DELICIOUS EVERYDAY
From deliciouseveryday.com
BLOOD ORANGE & CINNAMON VANILLA TARTS — RUSSELL VAN KRAAYENBURG
From russellvk.com
BLOOD ORANGE TART RECIPE | VERMONT CREAMERY
From vermontcreamery.com
BLOOD ORANGE TART (GLUTEN-FREE) • THE BOJON GOURMET
From bojongourmet.com
BLOOD ORANGE TART RECIPE - LOS ANGELES TIMES
From latimes.com
FLAKY BLOOD ORANGE TART – SMITTEN KITCHEN
From smittenkitchen.com
BLOOD ORANGE TART RECIPE - BBC FOOD
From bbc.co.uk
BLOOD ORANGE TART WITH MERINGUE | THE MARBLE KITCHEN
From themarblekitchen.com
20 BLOOD ORANGE RECIPES TO BRIGHTEN YOUR WINTER | ALLRECIPES
From allrecipes.com
EASY NO-BAKE BLOOD ORANGE MERINGUE TART - WHISKFULLY SO
From whiskfullyso.com
BEST BLOOD ORANGE MARMALADE LINZER TART RECIPES | BAKE WITH …
From foodnetwork.ca
MY BLOOD ORANGE SWEET HEART TARTS - JOYFUL HOME COOKING
From joyfulhomecooking.com
FLAKY BLOOD ORANGE TART RECIPE - ZOE NATHAN | FOOD & WINE
From foodandwine.com
BLOOD ORANGE TART RECIPE | EAT SMARTER USA
From eatsmarter.com
BLOOD ORANGE CURD TART WITH ROSEMARY BUTTER CRUST
From foodnessgracious.com
BLOOD ORANGE TART | EMERILS.COM
From emerils.com
BLOOD ORANGE CHOCOLATE TART RECIPE ~ BARLEY & SAGE
From barleyandsage.com
BLOOD ORANGE TART WITH CARDAMOM CREAM - DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
SIMPLE RECIPE FOR BLOOD ORANGE CHOCOLATE GANACHE TART BY LILY …
From lilyvanilli.com
BLOOD ORANGE TARTS RECIPE
From olivemagazine.com
BLOOD ORANGE TART WITH VANILLA MASCARPONE - ¡HOLA! JALAPEÑO
From holajalapeno.com
BLOOD ORANGE RECIPES - GREAT BRITISH CHEFS
From greatbritishchefs.com
BLOOD ORANGE TART – THE HOUSE OF ELYN RYN
From thehouseofelynryn.com
10 BEAUTIFUL BLOOD ORANGE RECIPES | TASTE OF HOME
From tasteofhome.com
17 BEST BLOOD ORANGE COCKTAILS - INSANELY GOOD
From insanelygoodrecipes.com
BLOOD ORANGE CURD TART - BAKES BY BROWN SUGAR
From bakesbybrownsugar.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love