blood orange tart

Blood Orange Tart

I adore blood oranges, much more tart and yet so sweet, with a gorgeous ruby-ish red color.  This tart is simply delicous.

Let's get started!

For the pastry:

Dice butter and sift the icing sugar and flour into bowl along with ground almonds mix until a grain texture is formed

Add egg yolks mix again and roll in to ball wrap with cling film and place in fridge for 30 minutes while you make the filling

Roll out on a lightly floured work surface and 2-3mm thickness

Line a 24cm fluted tart tin, prick the base with a fork,

Pre-heat oven to 180°C/Gas Mark 4/350°F bake the pastry case blind (use baking paper and beans/beads/rice ) until light golden brown approximately 15 mins take out, remove paper and beads and cook another 7-10 minutes to get it a bit brown. leave to cool

Whisk the sugar, orange juice and zest, orange blossom water, eggs and egg yolks together in a bowl until well mixed

Add the butter and set over a pan over simmering water (do not let the base of the bowl touch the water)

Cook for 15-20 mins, stirring regularly, until the butter has melted and the mixture has thickened allow to cool for 10 mins

Pour the mixture into the cooked pastry case, cover with clingfilm (to prevent a skin forming) and set aside to cool

Arrange the orange slices on the cooled tart and sprinkled over the demerara sugar

Using a cooks' blowtorch, heat the sugar until caramelised or put under the grill but watch it!

To serve, slice tart and serve with a quennelle of mascapone


Alternative topping:

Arrange the orange slices on the cooled tart

Whisk up 3 eggs whites and 3 tbsps of caster sugar until stiff place on top of tart and place under grill for 5 minutes, make sure you watch it!


  • 175g plain flour
  • 75g ground almonds
  • 175g unsalted butter
  • 2 medium egg yolks
  • 75g icing sugar
  • 200g sugar, plus extra for dusting
  • 3 blood oranges juice and zest
  • 1 tsp orange blossom water
  • 2 medium eggs plus 6 yolks
  • 200g unsalted butter cubed
  • 3 blood oranges, peeled, sliced into rounds
  • 1 tbsp demerara sugar
  • double cream or custard to serve