I scored some blood oranges at Trader Joe’s with the idea of making a blood orange curd tart. Because this was an experiment, I figured I might as well experiment with the crust, too. There’s a fad for tart crust made with olive oil, but I’m not sure what kind of olive oil to use. Light and fruity, I know, but what kind of olive oil is light and fruity? So I used grapeseed oil.
Oil Tart Crust
4 oz whole wheat pastry flour
4 oz white pastry flour
pinch of sea salt or kosher salt
¼ c oil
½ c cold water
Whisk together the dry ingredients. Stir in the oil, then stir in the water. Knead a few times to get a smooth, even dough.
Roll out to fit a 9″ square or 10″ round tart pan.
Fit the dough into the pan, weight the dough, and bake at 375℉ for 20 min. Remove the weights and bake for another 5 minutes. Cool on a rack and remove from the pan.
Blood Orange Curd
1 c granulated sugar
3 T cornstarch
a few grinds of sea salt
¾ c blood orange juice (6 oranges)
1½ c water
I zested the oranges and squeezed the juice into a measuring cup. It’s amazing how little juice comes out of one of those oranges.
To make the curd, whisk the dry ingredients in a saucepan. Add water and juice and stir to mix. Whisk in eggs and cook until the curd thickens. Add zest.
It’s pink, which I wasn’t expecting for some reason. I didn’t add the zest, I sprinkled it over the top. I don’t know how aesthetically pleasing that is. It might be better to stir in some zest and then sprinkle powdered sugar decoratively over the top of the tart.