If you’ve never tried a blood orange, this dish will get you hooked. It’s tangy, sweet and buttery all at once, which is everything you could ever want in a tart.
1 sheet frozen puff pastry
3-4 blood oranges, peeled sliced in ¼ inch thick circles
2 sprigs of fresh mint
Blood orange curd:
6 egg yolks
zest and juice of 3 blood oranges
¼ cup sugar
pinch of salt
¼ cup butter, cubed
Roll out puff pastry until slightly bigger than pie or tart pan. Press into pan, dock pastry with a fork and cover with a sheet of parchment. Pour over 2 cups of baking beans for blind baking. Bake at 375F for 15 - 20 minutes or until golden brown. Remove parchment and blind baking beans. Set aside.
Whisk all ingredients except butter in a sauce pot until full combined. Place over medium heat and whisk until thickened, 8-10 minutes. Add cubed butter to warmed curd. Stir until melted and glossy. Remove from heat and chill with saran wrap pressed directly onto curd.
Spoon blood orange curd into cooked tart shell and spread into an even layer. Top with sliced blood oranges in a decorative pattern. Chill 1 hour. Garnish with sprigs of fresh mint, serve and enjoy!
Servings: Makes one 10-inch tart
approx. Per Serving