Blood orange tart

Author:: Lynne Mullins
Time:: 1-2 hours
Difficulty:: Medium

They're pretty, they're pink and they're delicious. Blood oranges were popular in Australia until about the 1920s then went out of fashion. Now the fruit is becoming trendy again, making seductive cocktails, edgy salads and gorgeous desserts.

Brown sugar gelato with caramelised blood oranges

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Ingredients

Title:For the pastry
225g plain flour
125g butter, chopped
1 tbsp icing sugar
Pinch of salt
Iced water
1 egg yolk
Title:For the filling
2 tsp blood orange zest, finely grated
1 cup blood orange juice (about 4 oranges)
1 cup caster sugar
3/4 cup thick cream
6 eggs
Title:To serve
Icing sugar
Peeled sliced blood oranges

Method

For the pastry

Whizz flour, butter, sugar and salt in a food processor until mixture resembles coarse breadcrumbs. Add 2 tbsp iced water and egg yolk and process until mixture just comes together. Shape pastry into a flat disc, cover with plastic wrap and refrigerate for 30 minutes.

Roll out pastry on a lightly floured surface and line a round 28cm tart tin with removable base. Prick base with a fork and refrigerate for 30 mins. Preheat oven to 200C. Blind bake pastry for 10 mins, reduce heat to 180C and bake for another 10 mins or until dry and pale golden. Cool.

For the filling

Stir zest, juice, sugar and cream in a bowl until well combined. Add eggs, one at a time, beating well after each. Pour orange mixture into tart shell and bake at 190C for 40-45 mins or until filling is just set.

To serve

Serve warm or at room temperature dusted with icing sugar and accompanied by orange slices.

Course:: Dessert

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