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Different ideas for Christmas desserts, try this delicious tart with slices of blood orange.
For the tart
For the filling
- Preparation time
- Cooking time
- Recipe category Dessert
- Recipe yield 6
For the pastry, put the flour in a heap on a work surface.
Make a well in the middle of the flour, scatter the sugar and a pinch of salt over the flour and break the egg into the well.
Scatter the butter around the well in small flakes, then quickly work all the ingredients to a pliable dough.
Wrap in foil or clingfilm and chill for 30 minutes. Preheat the oven to 200°C.
Lightly flour a work surface and roll out the pastry to fit the tart tin.
Grease the tin and line the base and sides with the pastry. Cut off the excess.
Prick the pastry several times with a fork, then cover with baking parchment weighed down with dried pulses.
Bake for about 20 minutes (180°C with fan). Meanwhile for the filling, wash the oranges in hot water, dry and finely grate the peel.
Squeeze out the juice. Beat the eggs and sugar until foamy. Stir in the vanilla seeds, orange juice and peel and cream.
Remove the baking parchment and dried pulses from the pastry case. Reduce the oven temperature to 140°C.
Pour the lemon filling into the pastry case and bake for a further 30-35 minutes on the lowest shelf of the oven.
Cover with baking parchment if it browns too quickly. Take out of the oven and leave to cool.
For the garnish, wash the blood orange in hot water, dry and slice thinly, removing any pips.
Put 6 tbsp water into a pan with the sugar and bring to the boil. Add the blood orange slices and simmer for 5 minutes.
Take the orange slices out of the pan and boil the liquid until it has the consistency of syrup. Carefully garnish the tart with syrup and orange slices and serve.