Blood Oranges Tart
Baby, it’s cold outside! For a couple days now we have had temperatures in the teens, with the wind chill temperature in single digits. That is TOO cold for a former San Diegan.
So what to do when it’s freezing (literally) outside? Take some of those beautiful blood oranges that are in season right now and whip up this delicious tart. It will warm your kitchen as well as your tummy.
Have I mentioned how much I LOVE blood oranges? Yes, I guess I have, but it bears repeating. They are beautiful, tasty, and in season right now. If you are lucky enough to be able to find them in your local supermarket, stock up. The growing season is only through March for the Moro variety, and May for the Tarocco variety. Some are much deeper red than others, but they all have a very slight raspberry-ish flavor that is, in a word, delightful.
So, run to the store before the snow starts falling. (We’re expecting 18-24 inches – which I know does not impress those of you in Buffalo, NY or Alaska or Iceland… – but we are just not prepared for THAT MUCH SNOW.) Pick up a batch of blood oranges along with your milk, TP, and other essentials. Then hurry home and make this delectable tart. You won’t be disappointed.
Blood Orange Tart
For Tart Shell:
1/2 cup brown rice flour
1/2 cup white rice flour
1/3 cup tapioca starch
1/4 cup potato starch
1/3 cup light brown sugar
1/4 cup powdered sugar
1 tsp. xanthan gum
1/4 tsp. salt
1 egg yolk
1/2 tsp. vanilla
8 Tbsp. butter, chilled and cut up
2 tsp. ice water
For Pastry Cream Filling:
2 cups half and half
1/2 cup sugar, divided
1/2 vanilla bean, split lengthwise and seeds scraped and reserved (or 2 tsp. vanilla)
5 egg yolks
4 Tbsp. cornstarch
2 Tbsp. butter
For Candied Blood Oranges:
2 blood oranges, thinly sliced (12 slices per orange)
1 cup sugar
1 cup water
For tart Shell: Mix flours, sugars, xanthan gum, and salt in food processor, for 5 seconds. Whisk egg yolk and vanilla together, then add to flour mixture and continue to process until the dough begins to come together around the blade, about 15-20 seconds. Add 1 tsp. ice water and pulse until mixture comes together into a ball. (This may take an additional teaspoon of ice water.)
Turn dough out onto a large sheet of plastic wrap. Form into a 6-inch disc and wrap tightly. Refrigerate for 1 hour.
Set dough out for 10 minutes to soften. Spray 9-inch tart pan with cooking spray. Roll dough between two sheets of plastic wrap to about 12” circle. Slide the plastic wrap and pastry onto a cookie sheet. Remove top sheet of plastic wrap and place tart pan on top, bottom side up, and press pan firmly to cut. Holding tart pan in place, flip over the cookie sheet and tart pan. Remove sheet pan and plastic wrap. Press the dough into the pan and remove the scraps. Press the scraps to form the edges of the tart shell, and use a knife to trim the excess on the rim.
Place in freezer for 15 minutes. Remove from freezer and place on baking sheet. Press a greased, double layer of foil into the tart shell, making sure to cover the edges to prevent over-browning. Fill with pie weights or dry beans and bake at 375 degrees F. for 20 minutes. Remove foil and pie weights and bake 10 minutes more until nicely browned. Cool before filling.
For Filling: Bring half and half, 6 Tbsp. sugar, salt and vanilla bean with scrapings to simmer over medium heat. While cream is heating, whisk together yolks, cornstarch, and 2 Tbsp. sugar together in a heat-proof bowl. When cream comes to a simmer, gradually pour about one cup into the egg mixture, whisking to ensure the egg does not curdle. Then pour the egg mixture into the hot cream. Bring to boil and cook, stirring constantly, until the mixture thickens. Remove from heat, remove and discard the vanilla bean, and whisk in butter. Cool, with a piece of plastic wrap placed directly on the surface to prevent skin from forming. Refrigerate for 3 hours.
For Candied Orange Slices: Mix together water and sugar, then bring to boil in a large skillet. Turn to simmer and add orange slices. Simmer for 7 minutes. Remove and cool.
Pour cooled pastry crème into cooled tart shell. Arrange candied orange slices on top and chill until ready to serve.