close

Search Term

Enter a search term (optional)

Categories

Select One (optional)

Image

(optional)

Show only results that have an image


Holiday

Select as many as you like (optional)

  • Christmas
  • Cinco de Mayo
  • Earth Day
  • Easter
  • Fall
  • Father's Day
  • Halloween
  • Jewish Holiday
  • Kwanzaa
  • Mother's Day
  • New Year's
  • Patriotic Holiday
  • Spring
  • St. Patrick's Day
  • Summer
  • Thanksgiving
  • Valentine's Day
  • Winter
  • Back to School
  • Birthdays
  • Fourth of July
  • Labor Day
  • Memorial Day
Cuisine Type

Select as many as you like (optional)

  • American
  • Amish
  • Asian
  • Chinese
  • French
  • Greek
  • Indian
  • Italian
  • Japanese
  • Jewish
  • Mexican
  • Southern
  • Tropical

Seasonal

Select as many as you like (optional)

  • Spring
  • Summer
  • Fall
  • Winter
Cooking Method

Select as many as you like (optional)

  • Casserole
  • Grilling
  • Microwave
  • No Bake
  • Oven
  • Pressure Cooker
  • Skillet
  • Slow Cooker
Cooking Time

Select One (optional)

Preparation Time

Select One (optional)

Chill Time

Select One (optional)

Number of Ingredients

Select One (optional)

Slow Cooker Time HIGH

Select One (optional)

Slow Cooker Time LOW

Select One (optional)

RecipeLion.com

Menu

Free Offer
24 Effortless Recipes with Cake Mix eCookbook

With this FREE eCookbook, baking becomes easy and efficient! Skip all the extra work and still get the same delicious results; try one of these amazing recipes using cake mix and you'll understand what we're talking about!

Bonus: Get our newsletter & special offers for free. We will not share or sell your email address. View our Privacy Policy

Blood Orange Tart Recipe

By: John Goins from winosity.com
Updated August 11, 2020
Blood Orange Tart Recipe
Blood Orange Tart Recipe

"Looking for a blood orange tart recipe? Look no further as this is the perfect dessert recipe to end an awesome family lunch or dinner. A zesty and sweet-tart recipe that compliments a summer grill party. You can use a few different kinds of fats for the pie crust— such as butter, lard, or shortening. But, the taste of the butter is much better than any other type of fat. To make a perfect and flaky crust, make sure that your butter is cold and your water is ice water."

NotesAs for the Swiss meringue, do not separate the egg whites directly into your mixing bowl. You need to make sure that you don’t get even the slightest amount of yolk on your egg whites. Yolks and water are the most common enemy of a great Swiss meringue. It will prevent aeration and will ruin the whole batch of whites.

Serves8

Preparation Time35 min

Cooking MethodOven

Ingredients

  • 5 large egg yolks (Filling)
  • 6 tablespoons cornstarch (Filling)
  • 1 cup sugar (Filling)
  • 1 teaspoon salt (Filling)
  • 1 cup water (Filling)
  • 1 cup blood orange juice (Filling)
  • 2 tablespoons butter (Filling)
  • 1 zest of lemon (Filling)
  • 1 tablespoon cornstarch (Meringue)
  • 1/4 teaspoon cream of tartar (Meringue)
  • 1 cup cold water (Meringue)
  • 1/2 cup sugar (Meringue)
  • 5 large egg whites (Meringue)
  • 2 cup AP flour (Crust)
  • 1/4 teaspoon salt (Crust)
  • 1/2 cup frozen butter (Crust)
  • 1/2 cup cold water (Crust)

Instructions

  1. For the crust: Sift dry ingredients into a bowl.

  2. Dice cold butter into a ½ inch cubes.

  3. Mix butter into dry ingredients until you have small clumps.

  4. Roll out the crust to fit your pan.

  5. Freeze the crust for at least an hour.

  6. Blind bake for 25 minutes at 350 degrees Fahrenheit.

  7. For the filling: Bring together cornstarch, sugar, salt, and water.

  8. Bring to a boil on medium heat, whisking constantly.

  9. Reduce to a simmer to thicken.

  10. Once thickened, remove from heat.

  11. Beat the egg yolks.

  12. Slowly add spoonfuls of thickened filling to egg yolks to temper.

  13. Combine all ingredients and simmer for 4 minutes until yolks are cooked. And stir constantly.

  14. Add blood orange juice, lemon zest, and butter — to combine.

  15. For Meringue: Fill a large pot with 2" of water and bring to a gentle simmer.

  16. Combine egg whites, sugar, salt, cream of tartar, in a bowl over the steaming water for 10 minutes.

  17. Whip until stiff peaks form, about 5 minutes.

  18. Pour meringue over the top of the cooled pie.

  19. Use the back of a spoon to create the design of your choice in the meringue.

  20. Place the tart until the broiler to brown for 5 minutes.

  21. Turn to ensure even browning

Free recipes, giveaways, exclusive partner offers, and more straight to your inbox!

Your Recently Viewed Recipes

I have not made this yet so I cannot rate it.

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

Close

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.


Recipe of the Day

Cookie Crusted Cheesecake Barsvideocam

Cookie Crusted Cheesecake Bars are quite possibly the easiest and most delicious morsels you'll ever make! If you love cheesecake and… Continue reading: "Cookie Crusted Cheesecake Barsvideocam"



Something worth saving?

Register now for FREE to:

  • SAVE your favorite recipes
  • ADD personal notes
  • GET fast cooking tips

 

Connect With Us

Facebook Instagram Twitter Pinterest Twitter
Blog Email RSS

About Us Advertise Contact Us FAQ Do Not Sell My Personal Information Keyword Index Privacy Policy Submit Your Recipes Subscribe Terms of Service Unsubscribe

---- 1 ----

close

Images from other cooks

There are currently no images from other cooks.

I Love It