Blood Orange Tart

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.

Oil Tart Crust

Oil tart crust baked in a 9" square tart 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
3 eggs

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.

Blood orange zest and juice

blood orange zest and juice

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.

blood orange tart

Blood orange curd in an oil crust with zest sprinkled over it


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