ok so I tried this tart- the crust is not flakey enough and you have to be real careful making the caramel sauce or it burns- PU---it tasted ok but did not serve pretty so i give it a 1 out of 4 and my tart looked really good- I just have to figure out how to get a picture on to the blog page- help all you computer GURUs! can't wait for the next months surprise ingredient cuz I have WIN club and have to impress the ladies.

Bon Appétit | January 2002

user rating

92% would make it again

user rating:
3½ forks

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yield: Makes 10 to 12 servings

If you can't find blood oranges in your supermarket, you can substitute regular navel oranges in both the tart and the Orange Caramel Sauce.

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Ingredients

Orange curd

• 1 1/2 cups sugar
• 1/3 cup fresh blood orange juice
• 1/3 cup fresh lemon juice
• 6 large eggs
• 2 large egg yolks
• 1 tablespoon grated blood orange peel
• 1/2 cup (1 stick) unsalted butter, cut into 8 pieces, room temperature

Crust

• 1 1/2 cups all purpose flour
• 2 tablespoons sugar
• 1/4 teaspoon salt
• 1/2 cup (1 stick) chilled unsalted butter, cut into 8 pieces
• 2 tablespoons whipping cream
• 1 large egg yolk

• 8 blood oranges
• Orange Caramel Sauce

Preparation

For orange curd:
Whisk sugar, orange juice, lemon juice, eggs, egg yolks, and orange peel in medium metal bowl to blend. Add butter; set bowl over saucepan of simmering water and whisk constantly until curd thickens and instant-read thermometer inserted into curd registers 175°F, about 12 minutes (do not boil). Remove bowl from over water. Press plastic wrap directly onto surface of curd; chill at least 1 day and up to 3 days.

For crust:
Blend flour, sugar, and salt in processor. Add butter and cut in, using on/off turns, until mixture resembles coarse meal. Add cream and egg yolk and process until dough clumps together. Gather dough into ball; flatten into disk. Roll out dough on floured surface to 13-inch round. Transfer to 10-inch-diameter tart pan with removable bottom. Fold dough overhang in and press onto pan sides, forming double-thick sides. Pierce crust all over with fork; freeze 30 minutes.

Preheat oven to 375°F. Bake crust until cooked through, about 30 minutes. Cool crust completely in pan on rack. Spread curd evenly in cooled crust. (Can be made 1 day ahead. Cover; chill.)

Cut peel and white pith from oranges. Using small sharp knife, cut between membranes to release orange segments. Transfer segments to paper towels and pat dry. Arrange orange segments in concentric circles atop orange curd. Chill tart up to 1 hour.

Remove pan sides. Cut tart into wedges. Drizzle lightly with Orange Caramel Sauce and serve.

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