Save My neighbor knocked on the door one February afternoon with a bag of blood oranges from her tree, more fruit than she knew what to do with. I'd never worked with them before, but the deep crimson flesh felt too beautiful to waste on juice alone. That evening, I made these tarts for the first time, and the way those jewel-toned slices sat against pale custard made me feel like I'd stumbled onto something special. Now I make them every citrus season, and they've become my favorite way to show off winter's best fruit.
I brought these to a winter dinner party once, and the host actually gasped when I set them on the table. The ruby-orange slices caught the candlelight, and for a moment everyone just stared before reaching for their forks. One friend admitted she'd never tasted blood orange before, and watching her face light up at that first tangy-sweet bite reminded me why I love baking for people. These tarts don't just taste good, they start conversations.
Ingredients
- All-purpose flour: The foundation of a tender, flaky crust that holds its shape without turning tough or crumbly.
- Powdered sugar: Dissolves smoothly into the dough and adds a subtle sweetness that complements the tart filling.
- Unsalted butter (cold and cubed): Cold butter creates those delicate, flaky layers, so don't let it soften before you start.
- Egg yolk: Binds the dough together and adds richness without making it too wet or sticky.
- Ice water: Use sparingly, just enough to bring the dough together, or it will shrink in the oven.
- Whole milk: The base of a creamy custard that coats your tongue without feeling heavy.
- Granulated sugar: Sweetens the custard just enough to balance the tartness of the blood oranges.
- Egg yolks: These give the custard its velvety texture and golden color.
- Cornstarch: Thickens the custard quickly and prevents it from curdling over heat.
- Pure vanilla extract: A warm, aromatic note that makes the custard taste homemade and comforting.
- Blood oranges: The star of the show, with their deep color and sweet-tart flavor that tastes like regular oranges met raspberries.
- Honey (optional): A light glaze that adds shine and a hint of floral sweetness to the finished tarts.
Instructions
- Mix the tart dough:
- Pulse the flour, powdered sugar, and salt in a food processor, then add cold butter and pulse until it looks like wet sand. Add the egg yolk and just enough ice water to make the dough clump together when you pinch it.
- Chill the dough:
- Press it into a flat disk, wrap it tightly in plastic, and let it rest in the fridge for at least an hour so the gluten relaxes and the butter firms up.
- Roll and shape:
- Roll the dough out thin on a floured surface, cut circles to fit your tart pans, and press gently into each mold. Trim the edges and chill again so they hold their shape when baking.
- Blind bake the shells:
- Line each shell with parchment and fill with pie weights, bake until the edges are set, then remove the weights and bake a few minutes more until golden. Let them cool completely before filling.
- Cook the custard:
- Heat the milk until steaming, whisk the yolks with sugar and cornstarch, then slowly pour in the hot milk while whisking. Return it to the pan and cook, whisking constantly, until it thickens and bubbles like lava, then stir in vanilla and butter.
- Chill the custard:
- Press plastic wrap directly onto the surface to prevent a skin from forming, let it cool to room temperature, then refrigerate until cold and firm.
- Assemble the tarts:
- Spoon the chilled custard into each cooled shell, smoothing the top gently. Arrange thin slices of blood orange in overlapping circles on top, like you're laying roof tiles.
- Glaze and serve:
- If you want that glossy finish, warm honey with a little water and brush it lightly over the oranges. Chill the tarts until you're ready to serve, and they'll slice cleanly with a sharp knife.
Save The first time I served these at a family gathering, my uncle, who claims he doesn't like fancy desserts, quietly ate two. He didn't say much, but later my aunt told me he'd asked for the recipe, which is about the highest compliment he gives. That's when I realized these tarts have a way of winning people over, even the ones who think they prefer pie.
Choosing Your Blood Oranges
Not all blood oranges are created equal. The darkest varieties, like Moro, have the most intense color and flavor, while Tarocco and Sanguinello are milder and sweeter. I like to slice them while they're cold so they hold their shape better, and I always taste one first to make sure it's sweet enough. If your oranges are especially tart, a light drizzle of honey over the custard before adding the fruit helps balance things out.
Make Ahead Magic
These tarts are a lifesaver when you're hosting because you can do almost everything in advance. I bake the shells and make the custard the day before, then store them separately in the fridge. The morning of, I assemble the tarts and let them chill until guests arrive. The custard stays creamy, the shells stay crisp, and you get to enjoy your own party instead of hiding in the kitchen.
Serving and Pairing
I like to serve these tarts cold, straight from the fridge, so the custard is firm and the oranges are refreshing. A small dollop of lightly sweetened whipped cream on the side never hurts, but honestly, they don't need it. If you're feeling fancy, a glass of sparkling rosé or a late-harvest Riesling makes the citrus sing.
- Let the tarts sit at room temperature for five minutes before serving so the flavors open up.
- Use a sharp knife wiped clean between cuts for neat slices.
- Leftover tarts keep in the fridge for up to two days, though the crust softens slightly over time.
Save Every time I make these, I'm reminded that the best desserts don't have to be complicated, they just need good ingredients and a little care. I hope these tarts bring as much joy to your table as they have to mine.
Recipe FAQs
- → Can I make these tarts ahead of time?
Yes, you can prepare the tart shells and custard up to a day in advance. Store them separately in the refrigerator and assemble with fresh blood orange slices just before serving to maintain the best texture and appearance.
- → What can I use if blood oranges aren't available?
Regular oranges, cara cara oranges, or even grapefruit segments work beautifully as substitutes. The flavor will be slightly different, but the tarts will still be delicious and visually appealing.
- → How do I prevent the tart shells from shrinking during baking?
Chilling the dough for at least an hour before rolling and again after fitting it into the pans helps minimize shrinkage. Using pie weights during blind baking also keeps the shells in shape.
- → Can I make the custard without cornstarch?
You can substitute cornstarch with an equal amount of all-purpose flour, though the custard may be slightly less smooth. For a richer version, increase the egg yolks to 4 and omit the cornstarch entirely.
- → How long will these tarts stay fresh?
Once assembled, the tarts are best enjoyed within 24 hours. The custard-filled shells can become soggy if left too long, so assemble close to serving time for optimal texture.
- → Do I need special tart pans for this dessert?
While 4-inch fluted tart pans with removable bottoms work best for presentation, you can use a muffin tin or small pie dishes as alternatives. Adjust baking time slightly if using different sizes.