Blood orange adds rich flavor and vibrant color to this twist on a classic lemon curd tart.
Prep Time: 20minutes
Cook Time: 50minutes
Chilling time: 15minutes
Servings: 10servings (makes one 8 or 9" tart).
3/4cupall-purpose flour(4 ounces)
1/4cuppowdered sugar(1 ounce)
6tablespoonscold, unsalted butter, in 1/2" dice
Blood orange curd filling:
finely-grated zest of 1 blood orange
1/2cupplus 2 tablespoons strained blood orange juice (from about 3 oranges)
2tablespoonslemon juice (from about 1 lemon)
6tablespoonsbutter, in 1/2" dice
blood orange supremes (see method below)
crème fraîche or whipped cream
Make the crust:
Sift the flour, sugar and salt into a large bowl. Add the butter cubes and rub with your fingertips until no large butter chunks remain and the mixture begins to clump together. Dump into an 8 or 9" tart pan with a removable bottom and press as evenly as possible up the sides and into the bottom of the pan. Freeze the crust until firm while you preheat the oven, at least 15 minutes.
Position a rack in the lower third of the oven and preheat to 350ºF. Bake the frozen crust until it is golden all over, about 25 minutes. Let cool while you make the curd filling.
Make the blood orange curd filling:
Set a mesh sieve over a heatproof bowl or large measuring cup and set aside.
In a medium, heavy-bottomed saucepan, whisk together the zest, blood orange and lemon juices, sugar, eggs and egg yolk to combine. Place the pot over medium-low heat, and cook, whisking constantly, until the mixture thickens slightly and reaches 170º on an instant-read thermometer, 5 - 10 minutes. As you whisk, be sure to scrape the entire bottom of the pan and into the corners, so that the mixture heats as evenly as possible. Immediately strain the mixture through the sieve. Stir in the butter pieces until melted, and cool the curd for 10 minutes. (If you accidentally cook your curd too far and it begins to curdle, and stays curdled after you strain it, you can probably rescue it by whizzing it in a blender or with an immersion blender.)
Bake the tart:
Place the baked, cooled crust on a flat, rimmed baking sheet. Pour the slightly cooled curd into the cooled tart shell; you may want to put the crust in the oven first, then pour in the filling so it doesn't slosh all over the place when you try to move it. I've read, but have yet to try, that if you have extra filling, you can bake the tart for 10 minutes or so until the sides are set, then poke the center with the tip of a paring knife and pour in the remaining filling. However you get it in there, bake the tart at 350ºF for 12-25 minutes until the sides are barely puffed and the tart wobbles like jell-o when you give it a gentle shake; it should not be wet or watery looking (underbaked) nor should it be puffed in the center or cracking (overbaked).
Remove the tart from the oven and let cool to room temperature, then chill for at least 3 hours prior to serving. Remove the tart from the ring (setting it atop a large aluminum can, then pressing the ring down works well; if the tart sticks, place it in a 350º oven for 3 minutes to soften the sticky bits, and it should release more easily). Serve wedges of the tart with a bit of crème fraîche and a few blood orange supremes.
The tart keeps well, refrigerated, for up to 3 days.
Adapted from The Essentials of Baking. To supreme a blood orange: Cut off the top and bottom of an orange. Place a cut side down, and use a sharp knife to pare away the skin and pith in a downward motion, following the curve of the fruit (see photo in post, above). Once you've removed all the skin and pith, hold the orange in your hand, over a bowl to catch the precious juice, and cut into the fruit, next to the membrane, to remove segments from their casings. These are called 'supremes.'Gluten-Free Option:Make this recipe with this gluten-free shortbread crust for a gluten-free option. Nutritional values are based on one of 10 servings.