I made a few tiny tweaks to a recipe that I took from a book. The wait was worthwhile because the French bread is delicious.
| Prep Time: | 35 mins |
| Cook Time: | 45 mins |
| Additional Time: | 3 hrs 45 mins |
| Total Time: | 5 hrs 5 mins |
| Servings: | 8 |
| Yield: | 1 9-inch tart |
Ingredients
- 1 cup all-purpose flour
- ⅓ cup white sugar
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ½ cup cold unsalted butter, cut into 1/2-inch pieces
- ⅔ cup sugar
- 2 tablespoons cornstarch
- ¼ teaspoon salt
- 1 cup blood orange juice
- 3 large eggs, lightly beaten
- 1 large egg yolk, lightly beaten
- 2 tablespoons blood orange zest
- 2 tablespoons unsalted butter, cut into 1/2-inch pieces
- 1 medium blood orange, thinly sliced
Instructions
- Lightly grease a 9-inch tart pan with a removable bottom.
- Make the crust: Pulse flour, sugar, vanilla, and salt in a food processor a few times to combine. Add cold butter and pulse several more times until mixture is very crumbly and resembles coarse sand.
- Pour mixture into the prepared tart pan; use damp hands to press crumbs together evenly along the bottom and up the sides of the pan to form a crust. Gently prick the bottom of the crust several times with a fork. Freeze crust for 15 minutes.
- Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
- Remove crust from the freezer and place it onto a baking sheet. Line the crust with aluminum foil and fill with dried beans.
- Bake in the preheated oven until crust begins to turn golden brown, 20 to 25 minutes. Remove beans and aluminum foil; continue to bake until the center is set, 5 to 7 minutes more. Remove from the oven and reduce the heat to 325 degrees F (165 degrees C).
- Make the filling: Bring a pot of water to a low simmer.
- While the water is coming to a simmer, whisk sugar, cornstarch, and salt together in a large heat-proof bowl. Whisk in orange juice, eggs, egg yolk, and orange zest until smooth.
- Place the bowl over the pot of simmering water, making sure it does not touch the water. Cook, stirring constantly, until mixture is thick enough to coat the back of a spoon, 5 to 10 minutes. Remove from the heat and stir in butter, one piece at a time, ensuring each piece melts before adding the next. Pour filling through a fine-mesh sieve into the prepared crust.
- Bake in the preheated oven until custard is set, 15 to 20 minutes. Allow tart to cool to room temperature before removing from pan, about 30 minutes.
- Chill tart for about 3 hours. Top with blood orange slices before serving.
Nutrition Facts
| Calories | 346 kcal |
| Carbohydrate | 45 g |
| Cholesterol | 134 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 10 g |
| Sodium | 248 mg |
| Sugars | 25 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
This looks so pretty. Had no problem with the crust. Looks dry in the food processor but pressed into the pan fine. The filling set beautifully but I think the corn starch dulled the bright orange flavor and changed the texture. Might try it using just a lemon curd type recipe replacing the lemons with blood oranges.
I made no changes in the recipe, I am new to tart making but I make shortbread quite a bit and the crust mixture was much drier than I expected more crumbs than a crust. The filling was delicious I did not wait to let the oven cool down enough before I put the tart with the filling in so it was not silky filling, but it tasted great and it was a user error. If someone else can help me out about the crust I would make it again
Great recipe
I’m the submitter of this recipe, and I just wanted to add: if your shortbread crust is a bit dry, try adding in some ice cold water a tablespoon at a time until it comes together a bit! Hope this helps!