Prep 30 mins
Cook 50 mins
Source: Redbook Magazine, February 2008 issue
- 1 1⁄4 cups all-purpose flour
- 1⁄4 cup confectioners' sugar
- 1⁄4 teaspoon salt
- 1⁄2 cup unsalted butter, cut into 1/2-inch pieces
- 1 large egg yolk
- 1 tablespoon cold water
- 1 1⁄2 cups fresh blood orange juice
- 3⁄4 cup granulated sugar
- 1⁄3 cup unsalted butter, cut into 8 pieces
- 1⁄8 teaspoon salt
- 4 large egg yolks
- 2 large eggs
- 1 tablespoon grated orange zest
- 2 blood oranges, peeled, sliced, for garnish
- In a food processor, blend flour, confectioners' sugar, and salt.
- Add butter and blend until texture is that of fine meal.
- In a small cup, beat yolk with cold water.
- With motor running, drizzle in yolk mixture and blend until dough just comes together.
- Press dough evenly into bottom and sides of a 10-inch fluted tart pan with removable bottom.
- Freeze 15 minutes.
- Adjust oven rack to lower third of oven.
- Preheat oven to 375 degrees F.
- Bake crust about 20 minutes, or until lightly browned.
- Cool completely on a wire rack.
- Keep oven on.
- Pour juice in a large microwave-safe glass measuring cup.
- Microwave on high 12 to 15 minutes, until reduced to 3/4 cup.
- Pour juice into a medium saucepan; add sugar, butter, and salt.
- Cook, stirring, over medium heat until butter melts.
- In a medium bowl, whisk yolks and eggs.
- Gradually whisk in half of juice mixture.
- Gradually whisk back into the remaining juice mixture in saucepan.
- Return saucepan to medium-low heat and cook, 4 to 5 minutes, stirring constantly, until mixture thickens enough to coat the back of a spoon.
- Pour through a sieve set over a bowl; stir in zest.
- Place tart pan on a baking sheet.
- Pour into partially baked tart shell and bake about 10 minutes, or until crust is golden and curd barely jiggles.
- Cool completely on wire rack.
- Refrigerate overnight (Tart will firm up once it is chilled).
- Garnish with orange slices just before serving.