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Citrus Tart with Blood Orange Slices

Citrus Tart with Blood Orange Slices

Different ideas for Christmas desserts, try this delicious tart with slices of blood orange.

23 December, 2013
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Type of dish

Dietary Consideration

Season & Occasion

serves for


total time

0 HR 0 MIN


All purpose flour
200 g + for working
50 g
Egg yolks
120 g, cold
to grease the tin
for baking blind
2, organic
200 g + 4 tbsp
Vanilla pods
1, seeds
125 g
Blood Oranges
1, organic


  • 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.

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