Blood Orange Tart

10 servings
20 min prep time
04 hrs 10 min total time

This blood orange tart makes the most of winter citrus with blood orange curd filling gently baked into a buttery almond flour crust. 



1/2 cup blanched almond flour  

1/2 cup sweet white rice flour

1/2 cup oat flour  

2 tablespoons tapioca flour

1/4 cup sugar

1/4 plus 1/8 teaspoon fine sea salt

6 tablespoons cold Vermont Creamery Unsalted Cultured Butter - 82% Butterfat cut into 1/2-inch cubes

1 teaspoon vanilla extract


10 tablespoons Vermont Creamery Unsalted Cultured Butter - 82% Butterfat cut into 1/2-inch cubes

1 tablespoon freshly grated blood orange zest

1 cup strained blood orange juice

1/4 cup strained lemon juice

1 cup sugar

4 large eggs

2 egg yolks


1/2 cup Vermont Creamery Crème Fraîche optional

1/2 cup heavy whipping cream, optional

Blood orange wedges, bee pollen and/or dried calendula, optional

 *Substitute equal amount of almond or hazelnut meal. **Substitute sorghum, teff or buckwheat flour.


  • STEP 1

    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.

  • STEP 2

    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.

  • STEP 3

    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.)

  • STEP 4

    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.

  • STEP 5

    Reduce oven temperature to 325°F.

  • STEP 6

    Place 10 tablespoons butter and blood orange zest in heatproof bowl. Place mesh strainer over bowl; set aside.

  • STEP 7

    Whisk together sugar, salt, eggs and egg yolks in medium, heavy-bottomed saucepan. Gradually whisk in blood orange juice and lemon juice until combined.

  • STEP 8

    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.)

  • STEP 9

    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.

  • STEP 10

    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.)

  • STEP 11

    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.

  • STEP 12

    Combine crème fraiche and whipping cream in bowl; whip until mixture holds firm peaks. Pipe over crust or serve alongside.

  • STEP 13

    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.

  • STEP 14

    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.

  • STEP 15

    Refrigerate tart up to 3 days, though crust is crispest within first 2 days.

The Bojon Gourmet

The Bojon Gourmet_Image

The Bojon Gourmet

Alanna Taylor-Tobin is a recovering pastry chef-turned food photographer, videographer, and award-winning cookbook author. For over a decade she has developed and shared gluten-free, vegetarian recipes on her blog The Bojon Gourmet, where she continues to delve into the hypothesis that butter makes everything better.