Blood orange tart
This elegant orange tart features a delicate, buttery pastry filled with tangy orange curd and topped with caramelized sugar and fresh orange slices.
Updated : 12 August, 2025
Easy
About 1 hour.
Ingredients
200 grams
Sugar
150 milliliters
Orange juice
2
Oranges
3
Eggs
100 grams
Butter
For the pastry
175 grams
Flour
100 grams
Butter
25 grams
Powdered sugar
1
Egg yolks
1 tablespoon
Water
For the topping
3
Oranges
1 tablespoon
Powdered sugar
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Use blood oranges for this recipe. The juice should be squeezed from fresh oranges, you will need about 3 oranges for it.
Step 2
Combine the sugar, orange juice and zest, eggs, and egg yolks in a heatproof bowl, whisking until fully blended. Add the butter and place the bowl over simmering water, ensuring the bottom of the bowl does not touch the water. Stir regularly and cook for 15-20 minutes until the mixture thickens and the butter melts, reaching around 78-80°C if using a thermometer.
Step 3
For the pastry, pulse the flour, butter, and icing sugar in a food processor until the texture resembles breadcrumbs. Add the egg yolk and water, then pulse again to combine. Turn the dough onto a work surface and knead briefly until it forms a ball. Roll it out into a circle roughly 27 cm (13 in) in diameter.
Step 4
Grease a 23 cm (9 in) loose-bottomed tart tin and press the pastry into it, trimming any excess to overhang the edges. Cover loosely and chill in the fridge for at least 30 minutes. Preheat the oven to 200°C.
Step 5
Line the chilled pastry case with crumpled baking paper and fill with baking beans or an alternative. Bake blind for 15 minutes until set, then remove the paper and beans. Trim any excess pastry and return the case to the oven for 5-10 minutes until golden brown. Allow it to cool.
Step 6
Spread the orange curd evenly into the pastry shell. Arrange orange slices over the curd and dust with icing sugar. Using a cook’s blowtorch, caramelize the sugar carefully, avoiding burning the pastry edges.
Step 7
Slice and serve the tart with double cream or custard.