Prep 45 mins
Cook 1 hr 20 mins
From Food & Wine, January 2008. Credited to Zoe Nathan. Allow at least 4 hours to freeze the tart.
- 1 cup all-purpose flour, plus more for dusting
- 1⁄4 cup granulated sugar, plus
- 2 tablespoons granulated sugar
- 1⁄4 teaspoon baking powder
- 1⁄4 teaspoon salt
- 1⁄2 cup unsalted butter, cut into 1/2 inch pieces and chilled
- 1 tablespoon unsalted butter, cut into 1/2 inch pieces and chilled
- 3 tablespoons ice water
- 8 -10 blood oranges (5 ounces each)
- 1 egg yolk, mixed with
- 2 tablespoons water
Salted Caramel Sauce
- 1 cup sugar
- 1⁄4 cup water
- 2 tablespoons light corn syrup
- 3⁄4 cup heavy cream
- 4 tablespoons unsalted butter
- 1 1⁄2 teaspoons gray sea salt, crushed
- In a food processor, pulse the 1 cup of flour with 2 tablespoons of the sugar and the baking powder and salt.
- Add the stick of cold butter and pulse several times, just until it is the size of 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.
- On a floured work surface, roll out the pastry to an 11-inch round, about 1/4 inch thick.
- Transfer the pastry to a parchment paper–lined flat cookie sheet and refrigerate for 15 minutes, or until chilled.
- Meanwhile, peel the blood oranges, removing all of the bitter white pith.
- Thinly slice 2 of the oranges crosswise; remove the pits.
- 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.
- 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.
- Arrange the orange sections on the pastry, leaving a 2-inch border all around.
- 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.
- 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.
- Sprinkle the remaining 1 tablespoon of sugar on top.
- Freeze the tart until solid, at least 4 hours or preferably overnight.
- Preheat the oven to 375° and position a rack in the center.
- Place a baking sheet on the rack below to catch any drips.
- Bake the tart directly from the freezer for 1 hour and 15 minutes, until the fruit is bubbling and the pastry is deeply browned.
- 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.
- To make the sauce: In a medium saucepan, combine the sugar, water and corn syrup and bring to a boil.
- Using a wet pastry brush, wash down any crystals on the side of the pan.
- Boil over high heat until a deep amber caramel forms, about 6 minutes.
- Remove the saucepan from the heat and carefully whisk in the cream, butter and salt.
- Let the caramel cool to room temperature.
- Serve Tart with the Salted Caramel Sauce.
- MAKE AHEAD The unbaked tart can be tightly wrapped in plastic and frozen for up to 2 weeks. The salted caramel sauce can be refrigerated for up to 2 weeks. Rewarm before serving.