Blood Orange Tart Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">200g plain flour</li><li class="ingredients-single-item">100g cold unsalted butter, cubed</li><li class="ingredients-single-item">30g icing sugar</li><li class="ingredients-single-item">1 large egg yolk</li><li class="ingredients-single-item">2-3 tbsp ice-cold water</li><li class="ingredients-single-item">¼ tsp salt</li><li class="ingredients-single-item">For the blood orange filling:</li><li class="ingredients-single-item">4 blood oranges (about 400ml juice and 2 tbsp zest)</li><li class="ingredients-single-item">150g caster sugar</li><li class="ingredients-single-item">4 large eggs</li><li class="ingredients-single-item">2 large egg yolks</li><li class="ingredients-single-item">100g unsalted butter, cubed</li><li class="ingredients-single-item">For decoration:</li><li class="ingredients-single-item">1 blood orange, thinly sliced</li><li class="ingredients-single-item">2 tbsp apricot jam</li><li class="ingredients-single-item">15g pistachios, chopped (optional)</li><li class="ingredients-single-item">Icing sugar, for dusting</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) loose-bottomed tart tin</li><li class="equipment-single-item">Baking beans or dried rice</li><li class="equipment-single-item">Fine mesh sieve</li><li class="equipment-single-item">Digital thermometer</li><li class="equipment-single-item">Microplane zester</li><li class="equipment-single-item">Food processor (optional)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>For the pastry, place the flour, salt, and icing sugar in a food processor (or large bowl) and pulse to combine. Add the cold butter cubes and pulse until the mixture resembles breadcrumbs (or rub in by hand). Cold butter creates flaky layers in the pastry as it melts during baking, creating steam pockets.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the egg yolk and 2 tablespoons of ice-cold water, pulsing until the dough just begins to come together – add the third tablespoon of water only if needed. The dough should hold together when pressed but shouldn't feel sticky. Turn onto a lightly floured surface, form into a disc, wrap in cling film and chill for at least 30 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Preheat your oven to 200°C (180°C fan). Roll the chilled pastry on a lightly floured surface to about 3mm thickness and large enough to line your tart tin. Carefully drape the pastry over your rolling pin to transfer it to the tin, gently pressing into the corners. Trim the excess, leaving a 1cm overhang which you'll trim after blind baking.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Prick the base with a fork, line with baking parchment, and fill with baking beans or dried rice. Blind bake for 15 minutes, then remove the beans and parchment. Return to the oven for 5-8 minutes until the pastry is golden. Trim excess pastry with a sharp knife while still warm. Reduce oven temperature to 170°C (150°C fan).</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>While the pastry bakes, prepare the blood orange filling. Zest 2 of the blood oranges, then juice all 4 until you have about 400ml. Strain the juice to remove pulp and any seeds.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>In a heatproof bowl, whisk together the blood orange juice, zest, caster sugar, whole eggs, and egg yolks until well combined. Place the bowl over a pan of barely simmering water (ensure the bowl doesn't touch the water). Add the butter and cook, whisking constantly, until the mixture thickens to a custard consistency that coats the back of a spoon, around 10-12 minutes. A digital thermometer should read 75-80°C when ready.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Strain the blood orange curd through a fine mesh sieve into a clean bowl to ensure silky smoothness. The straining removes any egg bits that may have coagulated and the zest, leaving you with a perfectly smooth filling. Let cool for 5 minutes, stirring occasionally to prevent a skin from forming.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Pour the slightly cooled filling into the baked tart case and smooth the surface. Bake for 15-20 minutes until the filling is just set with a slight wobble in the center – it will continue to set as it cools. The filling shouldn't brown or bubble; if it starts to, your oven might be too hot.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>While the tart bakes, prepare the decoration. Thinly slice one blood orange and place the slices on paper towels to remove excess moisture. Heat the apricot jam with 1 tablespoon of water until melted and strain to remove any bits.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>When the tart is baked, let it cool in the tin for 30 minutes, then carefully remove and transfer to a wire rack to cool completely. Once cool, arrange the blood orange slices on top in a decorative pattern, brush with the warmed apricot jam glaze for shine, sprinkle with chopped pistachios if using, and dust lightly with icing sugar just before serving.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>For the best flavor and texture, allow the tart to come to room temperature before serving. This tart keeps well refrigerated for up to 3 days – simply bring to room temperature before serving to allow the flavors to fully develop and the filling to soften slightly.</li></ol>