BLOOD ORANGE TART WITH ORANGE CARAMEL SAUCE

Blood Orange Tart with Orange Caramel Sauce image

Categories Food Processor Dessert Bake Christmas New Year's Eve Orange Winter Party Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 10 to 12 servings

Number Of Ingredients 17

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Ingredients

Orange curd
1 1/2 cups sugar
1/3 cup fresh blood orange juice
1/3 cup fresh lemon juice
6 large eggs
2 large egg yolks
1 tablespoon grated blood orange peel
1/2 cup (1 stick) unsalted butter, cut into 8 pieces, room temperature
Crust
1 1/2 cups all purpose flour
2 tablespoons sugar
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 8 pieces
2 tablespoons whipping cream
1 large egg yolk
8 blood oranges
Orange Caramel Sauce

Steps:

For orange curd:
Whisk sugar, orange juice, lemon juice, eggs, egg yolks, and orange peel in medium metal bowl to blend. Add butter; set bowl over saucepan of simmering water and whisk constantly until curd thickens and instant-read thermometer inserted into curd registers 175°F, about 12 minutes (do not boil). Remove bowl from over water. Press plastic wrap directly onto surface of curd; chill at least 1 day and up to 3 days.
For crust:
Blend flour, sugar, and salt in processor. Add butter and cut in, using on/off turns, until mixture resembles coarse meal. Add cream and egg yolk and process until dough clumps together. Gather dough into ball; flatten into disk. Roll out dough on floured surface to 13-inch round. Transfer to 10-inch-diameter tart pan with removable bottom. Fold dough overhang in and press onto pan sides, forming double-thick sides. Pierce crust all over with fork; freeze 30 minutes.
Preheat oven to 375°F. Bake crust until cooked through, about 30 minutes. Cool crust completely in pan on rack. Spread curd evenly in cooled crust. (Can be made 1 day ahead. Cover; chill.)
Cut peel and white pith from oranges. Using small sharp knife, cut between membranes to release orange segments. Transfer segments to paper towels and pat dry. Arrange orange segments in concentric circles atop orange curd. Chill tart up to 1 hour.
Remove pan sides. Cut tart into wedges. Drizzle lightly with Orange Caramel Sauce and serve.

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Hasnain Kamboh

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This tart was a hit at my party! Everyone loved the unique flavor and the beautiful presentation.

Musfiq Farhan

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This tart is a bit time-consuming to make, but it's worth the effort. The final product is simply stunning.

Md Ajmir Molla

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This tart is a showstopper! It's perfect for special occasions or when you want to impress your guests.

Hoda Habashy

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I'm not a baker, but I was able to make this tart with ease. It turned out beautifully and tasted even better.

malebogo madisa

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This tart was amazing! The crust was flaky and buttery, and the filling was creamy and flavorful. The orange caramel sauce was the perfect finishing touch.

Amrit Tiwari

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This tart was a bit too tart for my liking, but I think that's just because I'm not a big fan of blood oranges.

Preeti Nepal

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I love blood oranges, so I was excited to try this tart. It did not disappoint! The filling was smooth and creamy, and the orange caramel sauce was the perfect topping.