Blood Orange Tart
4 hours 10 mins
½ cup blanched almond flour*
½ cup sweet white rice flour
½ cup oat flour*
2 tablespoons tapioca flour
¼ cup sugar
¼ teaspoon fine sea salt
6 tablespoons cut into 1/2-inch cubes
1 teaspoon vanilla extract
10 tablespoons cut into 1/2-inch cubes
1 tablespoon blood orange zest
1 cup blood orange juice
¼ cup lemon juice
1 cup sugar
4 large eggs
2 egg yolks
½ cup optional
½ cup heavy whipping cream, optional
Blood orange wedges, bee pollen and/or dried calendula, optional
- Position rack in center of oven. Heat oven to 350ºF. Spray 9-inch tart pan with removable bottom and 1-inch-high sides with non-stick cooking spray.
- Combine almond, sweet rice and oat flours, tapioca starch, sugar and salt in bowl of food processor (or stand mixer fitted with paddle attachment. Scatter butter pieces over dry ingredients. Drizzle with vanilla. Process 20-30 seconds or until dough forms moist clumps and the butter is fully incorporated, pulsing as you near the end so as not to over process dough. If using stand mixer, beat at medium-low speed 3-5 minutes or until dough comes together. If dough refuses to come together or seems dry after mixing, add up to 1 tablespoon additional cold butter.
- Spoon about 1/2 of crust mixture into prepared pan; press dough evenly against side of pan. Add remaining crust mixture; press into bottom of pan, keeping edges square. (This may take about 10 minutes to get just right.)
- Place tart pan on rimmed baking sheet; bake 15-20 minutes or until pale golden and firm to touch. Remove from oven. While it's still hot, press down firmly on sides and bottom of crust with back of spoon or cup to help it hold together when cool.
- Reduce oven temperature to 325ºF.
- Place 10 tablespoons butter and blood orange zest in heatproof bowl. Place mesh strainer over bowl; set aside.
- Whisk together sugar, salt, eggs and egg yolks in medium, heavy-bottomed saucepan. Gradually whisk in blood orange juice and lemon juice until combined.
- Place pan over medium-low heat; cook, stirring constantly with heatproof silicone spatula, 5-10 minutes or until thickened slightly and temperature reaches 160-165ºF on instant-read thermometer. (As you stir, be sure to scrape entire bottom and corners of pan so mixture heats as evenly as possible. It will start out thick and cloudy from undissolved sugar, then turn thin and translucent and finally begin to thicken and turn cloudy again as the eggs cook. Reduce heat to very low as it gets closer to being done. If the mixture starts to curdle or bubble, immediately remove from heat and proceed to next step.)
- Immediately pour curd through strainer into bowl of butter to stop cooking. Whisk to incorporate butter and orange zest, making sure there are no clumps of orange zest.
- Pour cooked curd over baked and pressed crust. (If you have extra curd, you can refrigerate it up to 1 week. It's delicious swirled into yogurt or slathered on toast or biscuits.)
- Bake 15-25 minutes or until sides are barely puffed and center wobbles like firm gelatin when gently shaken. Tart should not be wet or watery looking (underbaked), nor puffed in center or cracking (overbaked). Remove tart from oven; cool to room temperature about 1 hour, then chill 3-4 hours or overnight until firm.
- Combine crème fraiche and whipping cream in bowl; whip until mixture holds firm peaks. Pipe over crust or serve alongside.
- Loosen and remove tart from pan side; slide tart onto cutting board. Decorate with blood orange wedges, bee pollen and/or dried edible flower petals, if desired.
- Cut tart into wedges with large, sharp chef's knife. For cleanest cuts, dip knife into very hot water and wipe blade clean between cuts.
- Refrigerate tart up to 3 days, though crust is crispest within first 2 days.
*Substitute equal amount of almond or hazelnut meal. **Substitute sorghum, teff or buckwheat flour.