I was a little skeptical about this tart. Initially I was drawn to it by the beautiful jewel colors of the blood oranges. For me, citrus is one redeeming aspect of our bleak, wintery months. But other than grapefruit sprinkled with brown sugar and broiled, I am totally unaccustomed to eating baked citrus.
My husband was first to try the blood orange tart. I handed him a slice, dripping with the salted caramel sauce. He was very quiet and took his time before saying anything. When I asked him if he liked it, he said at first he tasted the sweetness of the caramel sauce and that was followed by the tartness of the blood oranges. He finished with raves for the "flaky" crust. Yes... he liked it. I quickly followed and was equally pleased -- what a wonderful dessert in the depth of a Minnesota winter!
The recipe calls for 8 to 10 oranges. You can get by with less if you follow the original recipe. Having more orange segments than I actually needed, I increased the amount to fill my tart to 2 cups. If you do that, be absolutely certain to place a rimmed baking sheet below the tart (preferably lined with foil) since the oranges will give off huge amounts of juice. Also, even with generous drizzling of the salted caramel sauce, you will have quite a bit of it left over; a nice predicament since it's delicious in many ways -- on ice cream, pooled around a slice of chocolate cake, or used as a dip for tart apple slices!
Also... plan ahead with this tart since it needs to be frozen (preferably overnight) before baking.
recipe by Zoe Nathan | FOOD & WINE magazine
FOR THE TART:
• 1 cup unbleached, all-purpose flour, plus more for dusting
• 1/4 cup plus 2 tablespoons granulated sugar
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 stick (8 tablespoons), plus 1 tablespoon unsalted butter, with the stick cut into 1/2-inch cubes and chilled
• 3 tablespoons ice water
• 8 to 10 blood oranges ( you can probably get by with 7)
• 1 large egg yolk mixed with 2 tablespoons of water
• SALTED CARAMEL SAUCE for serving. Recipe follows.
TO MAKE THE SALTED CARAMEL SAUCE :
• 1 cup sugar
• 1/4 cup water
• 2 tablespoons light corn syrup
• 3/4 cup heavy cream
• 4 tablespoons unsalted butter
• 1 1/2 teaspoons gray sea salt, crushed (or flaky Maldon salt, as I used)
• If you still have clumps of caramelized sugar after adding the heavy cream, place over low heat and continue to stir/whisk until clumps dissolve.
TAKE a LOOK: