Recipe: Blood Orange Tart

If you’ve never tried a blood orange, this dish will get you hooked. It’s tangy, sweet and buttery all at once, which is everything you could ever want in a tart.

Ingredients

• 1 sheet frozen puff pastry
• 3-4 blood oranges, peeled sliced in ¼ inch thick circles
• 2 sprigs of fresh mint

Blood orange curd:

• 6 egg yolks
• Zest and juice of 3 blood oranges
• ¼ cup sugar
• Pinch of salt
• ¼ cup butter, cubed

Preparation

Crust:

Roll out puff pastry until slightly bigger than pie or tart pan. Press into pan, dock pastry with a fork and cover with a sheet of parchment. Pour over 2 cups of baking beans for blind baking. Bake at 375F for 15-20 minutes or until golden brown. Remove parchment and blind baking beans. Set aside.

Curd:

Whisk all ingredients except butter in a sauce pot until full combined. Place over medium heat and whisk until thickened, 8-10 minutes. Add cubed butter to warmed curd. Stir until melted and glossy. Remove from heat and chill with saran wrap pressed directly onto curd.

Assembly:

Spoon blood orange curd into cooked tart shell and spread into an even layer. Top with sliced blood oranges in a decorative pattern. Chill 1 hour. Garnish with sprigs of fresh mint, serve and enjoy!