Flaky Blood Orange Tart

Name: Flaky Blood Orange Tart
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 6
Cuisine: Global
Ingredients: 0 teaspoons baking powder; 1 kilograms to 10 blood oranges (about each); 1 stick plus 1 tablespoon unsalted butter, the stick cut into 1/2-inch pieces and chilled; 6 servings Salted Caramel Sauce, for serving; 1 large egg yolk mixed with 2 tablespoons of water; 237 milliliters all-purpose flour, plus more for dusting; 59 milliliters granulated sugar; 3 Tbsps ice water; 0 teaspoons salt

Need a vegetarian dessert? Flaky Blood Orange Tart could be a super recipe to try. This recipe serves 6. One serving contains 443 calories, 5g of protein, and 17g of fat. This recipe covers 13% of your daily requirements of vitamins and minerals. If you have egg yolk, ice water, caramel sauce, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 2 hours.

Instructions

In a food processor, pulse the 1 cup of flour with 2 tablespoons of the sugar and the baking powder and salt.

Ingredients you will need

Baking Powder

All Purpose Flour

Sugar

Salt

Equipment you will use

Food Processor

Add the stick of cold butter and pulse several times, just until it is the size of peas.

Ingredients you will need

Butter

Peas

Sprinkle the dough with the ice water and pulse just until moistened crumbs form. Turn the crumbs out onto a work surface, knead once or twice and pat the pastry into a disk. Wrap the pastry in plastic and chill for 30 minutes.

Ingredients you will need

Water

Dough

Wrap

On a floured work surface, roll out the pastry to an 11-inch round, about 1/4 inch thick.

Ingredients you will need

Roll

Transfer the pastry to a parchment paperlined flat cookie sheet and refrigerate for 15 minutes, or until chilled.

Ingredients you will need

Equipment you will use

Baking Sheet

Meanwhile, peel the blood oranges, removing all of the bitter white pith. Thinly slice 2 of the oranges crosswise; remove the pits.

Ingredients you will need

Blood Orange

Orange

Transfer the orange slices to a plate. Working over a sieve set over a bowl, cut in between the membranes of the remaining oranges, releasing the sections into the sieve.

Ingredients you will need

Orange Slices

Orange

Equipment you will use

Sieve

Bowl

Remove the pits and gently shake out as much juice as possible without mashing the sections; you will need 1 cup of sections. Reserve the orange juice for another use.

Ingredients you will need

Orange Juice

Juice

Shake

Arrange the orange sections on the pastry, leaving a 2-inch border all around.

Ingredients you will need

Orange Slices

Sprinkle 2 tablespoons of the sugar over the oranges. Using a paring knife, thinly slice the remaining 1 tablespoon of butter over the oranges. Fold up the pastry over the oranges, leaving most of the oranges uncovered.

Ingredients you will need

Orange

Butter

Sugar

Equipment you will use

Knife

Brush the pastry with the egg wash and sprinkle lightly with 1 tablespoon of the sugar. Arrange the orange slices on top, leaving a 1-inch border of pastry all around.

Ingredients you will need

Orange Slices

Sugar

Egg

Sprinkle the remaining 1 tablespoon of sugar on top. Freeze the tart until solid, at least 4 hours or preferably overnight.

Ingredients you will need

Sugar

Preheat the oven to 375 and position a rack in the center.

Equipment you will use

Oven

Place a baking sheet on the rack below to catch any drips.

Equipment you will use

Baking Sheet

Bake the tart directly from the freezer for 1 hour and 15 minutes, until the fruit is bubbling and the pastry is deeply browned.

Ingredients you will need

Fruit

Equipment you will use

Oven

Transfer the cookie sheet to a rack and let the tart cool for 30 minutes. Carefully slide the parchment paper onto the rack and let the tart cool completely.

Ingredients you will need

Equipment you will use

Baking Paper