The Blood Orange Tart : Pastry Based on a Fruit That’s a Bit Short on Season but Long on Taste

THE STUNNING red-tinged color of a blood orange is what first catches one’s eye. The sweet-tart flavor is what brings one back for more. These oranges, which were not grown locally until recently, are on the market only from mid-December through the middle of March--in a good year. They’re not inexpensive, but they are tempting; they also show off handsomely in drinks, fruit salads and other dishes. They are best, however, when they’re in glamorous desserts such as the following Blood Orange Tart.

BLOOD ORANGE TART

1 tablespoon butter or margarine

1/4 cup sugar

1/2 cup blood orange juice

3 eggs, lightly beaten

Almond Tart Shell Blood Orange Topping

Blend butter, sugar, orange juice and eggs in bowl. Pour liquid through strainer into partially baked Almond Tart Shell. Bake at 350 degrees 25 minutes or until filling is set. Remove from oven and cool slightly. Top with Blood Orange Topping. Makes 8 to 10 servings.

Almond Tart Shell

6 tablespoons butter or margarine

6 tablespoons sugar

1/2 lightly beaten egg yolk

3 tablespoons blanched almonds, finely ground

3/4 cup plus 2 tablespoons sifted flour

Cream butter and sugar well. Add egg yolk and ground almonds, mixing well. Stir in flour to form dough. Pat into ball and chill about 1 hour or until dough can be rolled easily. Roll dough between 2 sheets wax paper or pat into 9-inch tart pan, patting dough up sides and cutting any excess even with top edge of pan. Place circle of foil or plastic wrap in bottom of pan and fill with baker’s beads, beans or rice. Bake at 350 degrees 10 minutes. Remove weights and bake about 10 more minutes or unitl lightly browned and bottom of pastry is set. Remove from oven and cool slightly berfore adding filling.

Blood Orange Topping

4 to 5 blood oranges, peeled and separated into segments

1/4 cup sugar

1/2 cup orange juice

1 tablespoon lemon juice

Drain segments on paper towels thoroughly. Combine sugar, orange and lemon juices in small saucepan. Bring to boil over medium heat, stirring constantly. Cook until syrupy, about 15 minutes, stirring occasionally. Allow syrup cool to slightly. Dip orange segments into warm syrup and arrange in circles over tart filling. Drizzle any remaining syrup over oranges to glaze.

Food styled by Stephanie Puddy; prop styling by Robin Tucker; fork, plate and napkin courtesy of Tesoro Collection, Ltd.