Serve up a unique dessert at your next gathering with a blood orange tart! This pretty dessert combines sweet and tangy flavors for a refreshing treat. With its orange color and creamy filling, this tart is a treat for the taste buds.
Blood Orange Tart: A Sweet and Tangy Delight
Reminiscent of Key lime pie, this blood orange tart with a shortbread crust is sweet and tangy. It is made with juice from fresh blood oranges, which can range in color from burnt orange to dark red wine. Depending on the orange’s color, your tart can turn pumpkin-colored, as shown in these photos, or even a beautiful purple.
The Unique Flavor of Blood Oranges
Blood oranges, with their striking range of colors—from burnt orange to dark red wine—bring a unique taste to the tart. The Tarocco variety, typically available from January through May, is known for its great flavor and appealing color. While the name “blood orange” may not sound appetizing to some, it accurately describes the fruit’s appearance when cut open.
Fresh Juice Makes All the Difference in the Blood Orange Tart
For the best flavor, use fresh blood orange juice rather than bottled alternatives. Oranges have a milder citrus flavor than key limes or lemons, so adding lemon juice can brighten the taste. A few drops of orange and lemon essential oils can also enhance the citrus flavor.
Frequently Asked Questions
What Can I Substitute for Blood Oranges?
A blood orange tart is a beautiful dessert to make and serve in the fall; however, these oranges can be tricky to find at this time of year since they are a winter fruit. Alternatives include using bottled juice or a different orange variety, such as Valencia oranges, which are usually available in fall. To replicate the blood orange color with a different orange variety (or just to deepen the color), add a few drops of red or orange food coloring. You can also add a small amount of annatto seed powder to color the tart by “blooming” it in a little fat. To do this, add 1/8 to 1/4 teaspoon to 1 tablespoon of melted butter. Stir and press the powder with the back of a spoon to help dissolve it. Once it dissolves, stir it into the sweetened condensed milk. Be careful, though: a small amount of annatto seed powder can be tasteless, but too much will change the tart’s flavor.
Where Can I Buy Blood Oranges When They are Out of Season?
If your local grocery store doesn’t have these oranges, check specialty food markets like Whole Foods, which sometimes carry blood or Cara Cara oranges in the fall. You can also check an online retailer that might stock them in the off-season.
Making the Perfect Crust for the Blood Orange Tart
For the crust, a combination of all-purpose and almond flour creates a perfect texture. Adding powdered sugar boosts the sweetness, making it a perfect base for the tangy filling. Press the crust firmly into a tart pan to help it hold its shape during baking and when you cut it.
Creating the Filling for the Blood Orange Tart
The filling combines sweetened condensed milk with fresh juices, eggs, and orange zest for a rich, creamy texture. To evenly distribute the eggs throughout the filling, beat them well by hand or in a mini food processor. If desired, add a few drops of orange food coloring and a drop or two of yellow to deepen the filling’s color.
Final Touches and Serving Suggestions
Once your tart has finished baking, let it cool completely, then chill it in the refrigerator until cold. For an extra touch, slice an orange into thin circles. Then trim the outer rind from each orange slice and garnish the tart for an eye-catching presentation.
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Blood Orange Tart
Equipment
- (1) 10-inch tart pan with removable bottom (see note below for alternative pan and crust)
- pastry brush
Ingredients
Crust
- 1 cup all-purpose flour
- ¼ cup almond flour
- â…“ cup powdered sugar
- 6 tablespoons butter, cubed
Filling
- 14 ounces sweetened condensed milk
- â…” cup fresh-squeezed blood orange juice
- 6 tablespoons lemon juice
- 3 large eggs, well beaten
- 1 tablespoon orange zest
- 6 drops food-grade orange essential oil (optional) (see note below for where to buy orange oil)
- 3 drops food-grade lemon essential oil (optional) (see note below for where to buy lemon oil)
- 2-4 drops red gel food coloring (optional)
- 1 pinch of salt
Instructions
Crust
- Preheat the oven to 350°F. Grease the tart pan with a pastry brush to coat the fluted edges easily.
- Place all the crust ingredients in a food processor and blend until combined but still coarse. You can also use a pastry cutter to cut the butter into the dry crust ingredients, then mix well by hand.
- Press the crust mixture firmly into the greased tart pan.
- Bake for 15 minutes, or until lightly browned. Cool completely (approximately 30 minutes). Place on a wire rack to help it cool faster.
Filling
- Preheat the oven to 350°F.
- In a mixing bowl, add the condensed milk, orange and lemon juices, eggs, orange zest, essential oils (if using), food coloring (if using), and salt. Using a whisk or mixer, beat the mixture until well blended.
- Pour the mixture into the cooled crust. Bake for 25-27 minutes or until set. Cool, then refrigerate the tart. Serve chilled. Garnish with orange slices.
Notes
Quick Tips
If in a hurry or you do not have a tart pan, use a store-bought prepared shortbread crust for this recipe. To cool the cooked crust more quickly, let it sit out for a few minutes, then place it on a potholder in the freezer for 10 or 15 minutes.Essential Oils
Orange Oil can be purchased at King Arthur Flour by clicking here, and Lemon Oil by clicking here. You can substitute orange and lemon extracts for the orange and lemon oils. Just use a few extra drops than the recipe lists.Nutrition
