Open-Faced Blood Orange Tart

by Rebecca DeAngelis


Preheat the oven to 325F.


For the filling, mix ingredients together until combined. Segment blood oranges and set aside.


Combine dry ingredients and set aside. Cube the butter and keep chilled. In a mixing bowl, combine blood orange zest, heavy cream, eggs, egg yolks, and blood orange juice. Mix and set aside. Add the butter to the dry ingredients and work until the butter forms pea-sized chunks. Add the egg mixture and mix until combined. Wrap and chill for 30 minutes.


Once the mixture has chilled, roll it out to 1/4-inch thick. Using a cookie cutter, cut into 6-inch circles (they don't have to be perfect). Place filling in the center of the tart and smear it so that it takes up a 1/3 of tart, as you will need extra space to fold in the edges. Fold the edges up and pinch with the next fold. When the tart is composed, add the blood orange segments. (The segments tend to be juicy and make folding the edges more difficult.) Press the segments in slightly. Sprinkle with sugar or lightly brush with melted butter for a richer taste. Bake for about 15 minutes, until golden brown. 


Blood Orange Sorbet


2 quarts blood orange juice

1 1/2 cup simple syrup

Tiny pinch of salt

Lime juice (optional)


To make simple syrup, take equal parts sugar and water and bring to boil. Let cool and add blood orange juice until it is just sweet enough. Add a squeeze of lime juice to make it interesting. Run the base in your ice cream machine and freeze.