- 8 to 10 blog oranges (5 ounces each)
- 1 cup all-purpose flour and some more for dusting
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- ¼ cup and 2 tablespoons sugar (granulated)
- 3 tablespoons ice water
- 1 stick and 1 tablespoon unsalted butter
- 1 large egg yolk mixed with 2 tablespoons water
- For serving: salted caramel sauce
How to Make This Blood Orange Tart In 5 Steps
Put the flour, 2 tablespoons of the sugar, the salt, and the baking powder in a food processor. Then add the stick of chilled butter and process the dough again. Sprinkle the ice water and pulse the dough until you get moistened crumbs. Briefly knead the dough, wrap it in plastic, and let it chill for half an hour.
Line a flat cookie sheet. Grab the dough, sprinkle flour on a work surface and roll out the pastry over it until it is the size of the cookie sheet. Place it on the sheet and refrigerate for 15 minutes.
Peel every blood orange and remove the white pith. Make thin slices out of 2 oranges. Squeeze the juice out of the remaining oranges.
Arrange one-half of the orange slices on the pastry by leaving a 2-inch border. Sprinkle sugar over them (around 2 tablespoons) and thinly slice the remaining butter and place over the oranges. Fold the edges of your future tart and brush the tops with the egg wash together with 1 tablespoon sugar. Place the other half of orange slices, sprinkle with sugar, and freeze it for at least 4 hours.
Bake in a preheated oven (375°) for 1 hour and 15 minutes. Serve your flaky blood orange tart with the salted caramel sauce. Enjoy!