Flaky Blood Orange Tart
- Ready In:
- 2hrs 5mins
- Ingredients:
- 17
- Serves:
-
6
ingredients
- 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
directions
- 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.
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RECIPE SUBMITTED BY
Vino Girl
United States
My husband and I married straight out of college in July of 1992. I work as the Assistant Manager at a wine shop which allows me to drink on the job! (OK, not that much, but it's still a fun job...) Besides helping customers choose wine they will like (and also help with food and wine pairings for their menus), I also get to help with the catering end of the business, so I get to spend a fair amount of time in the kitchen making fun appetizers and beautiful food displays. I also work part-time at the fromagerie next door. So yeah - that means I eat on the job, too. :^D
We live on several peaceful wooded acres on a cute little river in rural NE Wisconsin, with a cranky old-lady Burmese and whatever stray outdoor cats that have decided to adopt us on any given day. The cute puppy in the picture is Jake, our Elhew-bred English Pointer that we brought home on Easter weekend 2007. I've also got 2 painted turtles named Dennis and Fuzz, and a bunch of fish (koi and goldfish, along with the guppies & swordtails in the turtle tank).
I USUALLY eat and cook healthy, but I rarely pass up dessert, either. I do not eat red meat, and try to limit other animal products, too. I love to bake, although I seem to collect a lot of scone and biscotti recipes which I NEVER get around to making. I bake and eat A LOT of cookies and muffins... I almost always reduce the sugar by 1/4 and use whole wheat pastry flour for at least part of the flour. Those two changes do so much to make recipes healthier without compromising taste. I try to reduce fat whenever I can, too, but while I want to eat healthy, I still want to ENJOY what I eat!!!
I seem to give a lot of 4 and 5 star reviews here - I seem to have a pretty good sense of what I like by looking at a recipe before I try it. Thank you to anyone that tries my recipes in return, or photographs them.
Amber:
<img src="http://netnet.net/~mkburie/amber2.jpg">
........And a grown up Jake (one year old in January 2008) :) -
<img src="http://netnet.net/~mkburie/JAKE111307.JPG">
Charlotte (May 27, 1992-June 1, 2009):
<img src="http://netnet.net/~mkburie/Charlott.jpg">
Ashley: Adopted October 8, 1996 - Passed Away January 6, 2009
<img src="http://netnet.net/~mkburie/ashley2.jpg">
Mike: September 26, 1994 - March 19, 2004<img src="http://netnet.net/~mkburie/mike1997-lr.JPG">....
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