Delicious Blood Orange Tartlettes: Your Perfect Springtime Dessert Recipe

Happy #SundaySupper, everyone! There’s something truly special about gathering around the family table on a Sunday, even if it’s just virtually. Thanks to Isabel, Sundays on Twitter are a wonderful tradition dedicated to sharing the joy of a homemade meal. While I might not have a physical crowd at my table, I always appreciate the camaraderie and conversation with my amazing Twitter friends as I savor my meal.

This week’s theme, a Springtime Menu, immediately brings to mind vibrant colors and refreshing flavors. As soon as the days start getting longer and the air a little crisper, my palate craves citrus. That’s why I’ve been eagerly eyeing this exquisite Blood Orange Tart recipe I stumbled upon on Crumb Blog. It perfectly encapsulates the essence of spring with its bright hue and zesty taste. Let’s dive into what makes these Blood Orange Tartlettes an absolute must-try for your next Sunday supper!

My Love Affair with Blood Oranges: A Bahamian Memory

My deep affection for blood oranges traces back to a memorable spring break trip during my college years. Instead of the typical crowded beaches, I found myself on the serene, less-populated island of San Salvador in the Bahamas, tagging along with a group of geology majors for a research expedition. Our days were filled with adventurous exploration – caving through ancient formations and trekking through what felt like a lush, untamed jungle. After an afternoon of discovery, feeling both exhilarated and a bit exhausted, we stumbled upon beautiful blood orange trees.

There, amidst the tropical foliage, we paused for a much-needed snack. Peeling those uniquely colored oranges and tasting their distinct flavor was an unforgettable experience. They reminded me of a perfect harmony between a classic sweet orange and the refreshing bitterness of a grapefruit – a more refined, perhaps slightly bitter, orange that captivated my taste buds instantly. That moment cemented my appreciation for this particular citrus fruit, turning a simple snack into a cherished memory.

The Unique Appeal and Benefits of Blood Oranges

Beyond their nostalgic connection, blood oranges truly are my favorite citrus fruit for a very practical reason: I can actually enjoy them without feeling unwell. While many people delight in navel oranges and kumquats, I often find myself feeling quite sick, even nauseous, after just a few bites. Sometimes, even the scent of other oranges can be off-putting. But with these beautiful blood oranges, it’s a completely different story. Their unique flavor profile, often described as berry-like with hints of raspberry, combined with a slightly less acidic taste than other oranges, makes them incredibly palatable for me. They offer a delightful tang without the overwhelming sweetness or the problematic compounds that bother my stomach. Their striking crimson flesh, a result of anthocyanins (the same antioxidants found in blueberries and red wine), also adds an incredible visual appeal to any dish.

Blood oranges are not just pretty; they’re also packed with Vitamin C, antioxidants, and fiber, making them a healthy and delicious addition to your diet. Their season typically runs from late winter through spring, making them an ideal ingredient for a “Springtime Menu.” This natural alignment with the season means you’re getting them at their peak flavor and juiciness, which is absolutely crucial for a tart where the citrus flavor is the star.

Crafting the Perfect Blood Orange Tartlettes

This Blood Orange Tart recipe, transformed into charming tartlettes, features a delicate butter crust infused with ground almonds, generously filled with a velvety blood orange curd. While the process requires a bit of patience and several chilling steps, I can wholeheartedly promise you that the taste is absolutely worth every minute of effort – especially if you, like me, adore the unique flavor of blood oranges. The layered preparation ensures a perfect texture and rich flavor in every bite.

The Flaky Almond Crust: A Foundation of Flavor

The crust is the unsung hero of any tart, and this one is exceptional. Combining flour, sugar, salt, and the aromatic zest of a blood orange with finely ground almonds creates a wonderfully tender and flavorful base. The almonds add a subtle nuttiness that complements the citrus beautifully, providing an extra layer of complexity. Working with cold butter is key here to achieve that desirable flaky texture. Once the dough comes together, it requires chilling – a crucial step that allows the gluten to relax, preventing shrinkage during baking, and makes it easier to handle. After fitting the dough into the tart pans, a quick freeze further solidifies it before blind baking, ensuring a crisp, golden-brown crust ready to hold its vibrant filling.

The Velvety Blood Orange Curd: Zesty Perfection

The star of these tartlettes is undoubtedly the blood orange curd. It’s a bright, tangy, and incredibly smooth filling that perfectly balances the richness of the butter crust. The curd is a harmonious blend of blood orange zest, blood orange juice, a hint of lemon juice for extra brightness, sugar, and both whole eggs and egg yolks for richness and thickening. Cooking it gently over medium heat, stirring constantly, is essential to prevent scorching and to achieve that luscious, spoon-coating consistency. The final addition of butter, stirred in off the heat, gives the curd its signature silky texture and luxurious mouthfeel. Allowing the curd to cool slightly before pouring helps prevent the crust from becoming soggy.

Assembling and Baking Your Tartlettes

The final assembly involves pouring the cooled, vibrant curd into the pre-baked tart shells. The tartlettes then go back into the oven for a final bake. You’re looking for a filling that is lightly puffed and set around the edges, but still retains a slight, tantalizing wobble in the middle – a sign of a perfectly cooked, creamy curd. After baking, patience is once again a virtue. Allowing the tartlettes to cool completely to room temperature on a wire rack, followed by a few hours of chilling in the refrigerator, is non-negotiable. This chilling period allows the curd to fully set and its flavors to meld beautifully, ensuring a clean slice and a truly delightful eating experience.

The only modification I made to the original recipe was halving it, making it perfect for preparing two charming 4-inch tartlettes – an ideal size for a small gathering or a delightful treat for two. Additionally, not owning a food processor, I successfully made the dough using my trusty hand mixer, proving that you don’t need specialized equipment to achieve fantastic results. Don’t be intimidated by the steps; each one contributes to the final, exquisite taste.

P.S. I’m absolutely smitten with my new cake stand! It adds such an elegant touch to these beautiful tartlettes. My ribbon obsession is officially in full swing!

Blood Orange Tartlettes

Yield:
2 servings

These delightful Blood Orange Tartlettes feature a buttery almond crust and a tangy, smooth blood orange curd, perfect for a vibrant springtime dessert.

Ingredients

• Crust:
• 1/2 cup all-purpose flour
• 1/4 cup finely ground almonds (almond flour can work too)
• 2 Tbsp granulated sugar
• 1/4 tsp salt
• 1 tsp blood orange zest (about 1 medium blood orange)
• 2 Tbsp cold unsalted butter, cut into small pieces
• 1 large egg yolk
• 1 1/2 tbsp ice water
• Blood Orange Curd:
• 1 tsp blood orange zest
• 3 Tbsp fresh blood orange juice (from about 1-2 blood oranges)
• 1 Tbsp fresh lemon juice
• 3 Tbsp granulated sugar
• 1 large egg
• 1 large egg yolk
• 2 Tbsp cold unsalted butter, cut into small pieces

Instructions

1. For the crust: In a food processor (or a large mixing bowl), combine the flour, ground almonds, sugar, salt, and blood orange zest. Pulse briefly to mix (or whisk together thoroughly if using a bowl). Add the cold butter pieces and pulse several times until the mixture resembles coarse meal with some pea-sized crumbs (if using a mixer, beat until the mixture looks like pebbles). With the machine running, add the egg yolk, then gradually add the ice water, stopping as soon as the dough starts to clump together. Be careful not to overmix. (If using a mixer, beat until a cohesive dough forms). Remove the dough from the processor/bowl and gently form it into two small, flat disks. Wrap each disk tightly in plastic wrap and refrigerate for at least one hour, or until firm.
2. On a lightly floured surface (or directly in the plastic wrap for less mess), roll out each chilled dough disk into a 6-inch circle. Carefully fit each dough circle into two 4-inch tart pans with removable bottoms. Press the dough gently into the sides and bottom of the pans. If you have excess dough hanging over the edges, you can fold it inward to create a slightly thicker, more substantial crust. Prick the bottom of the crusts several times with a fork. Freeze the tart shells for 10 minutes to help them hold their shape during baking.
3. Preheat your oven to 375°F (190°C). Place a piece of aluminum foil over each tart crust and fill with pie weights, dried beans, rice, or dried peas to prevent the crust from puffing up. Bake for 10 minutes. Carefully remove the foil and weights, then return the crusts to the oven to bake for another 5 minutes, or until lightly golden. Reduce the oven temperature to 350°F (175°C). Remove the baked tart crusts from the oven and let them cool completely on a wire rack while you prepare the curd.
4. For the curd: In a medium-sized saucepan, whisk together the blood orange zest, blood orange juice, lemon juice, sugar, whole egg, and egg yolk until well combined. Cook the mixture over medium heat, stirring constantly with a whisk or rubber spatula, for about 5 to 8 minutes, or until it visibly starts to thicken and coats the back of a spoon. Do not let it boil vigorously. Remove the saucepan from the heat and immediately stir in the cold butter pieces until they are completely melted and incorporated, creating a smooth, glossy curd. Let the curd cool for 10 minutes.
5. Place the cooled tart pans (with the baked crusts) onto a baking sheet. Pour the slightly cooled blood orange curd into the tart shells, smoothing it out into an even layer using the back of a spoon or an offset spatula. Bake for 25 minutes, or until the filling is lightly puffed around the edges and set, but still retains a slight wobble in the very center. This indicates a perfectly creamy curd. Let the tartlettes cool completely to room temperature on a wire rack, then transfer them to the refrigerator to chill for at least 2 hours before serving. Chilling helps the curd firm up and intensifies the flavors.

Did you make this recipe?

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Tips for Success and Serving Suggestions

Achieving the perfect Blood Orange Tartlette is all about attention to detail. Always use fresh, high-quality blood oranges for the best flavor in your curd. Zesting before juicing will save you a lot of effort! When making the crust, avoid overworking the dough, which can lead to a tough tart shell. Keep everything cold until it goes into the oven for maximum flakiness. For the curd, constant stirring is essential to prevent scrambling the eggs, and a fine-mesh sieve can be used to strain the curd before cooling if you want an extra-smooth texture, though it’s usually not necessary if cooked gently.

These tartlettes are best served chilled, allowing the flavors to fully develop and the curd to set beautifully. For an elegant presentation, garnish with thin slices of fresh blood orange, a sprig of mint, or a dusting of powdered sugar just before serving. They pair wonderfully with a cup of Earl Grey tea, a light sparkling wine, or simply enjoyed on their own. They make an impressive ending to any meal, from a casual brunch to a sophisticated dinner party, fitting perfectly into any springtime celebration or your cherished #SundaySupper.

Why This Tart is a Must-Try

In conclusion, these Blood Orange Tartlettes are more than just a dessert; they are a celebration of spring, a testament to the unique beauty of blood oranges, and a delightful journey for your taste buds. The interplay of the rich, nutty crust with the bright, tangy, and subtly sweet curd creates an unforgettable experience. Whether you’re a seasoned baker or just starting out, this recipe offers a rewarding challenge with a truly delicious outcome. It’s a wonderful way to bring a burst of vibrant color and fresh flavor to your table, creating new memories with every bite.

So, gather your ingredients, set aside some time for this rewarding baking project, and prepare to fall in love with these charming Blood Orange Tartlettes. They are sure to become a favorite in your recipe collection, a perfect beacon of springtime goodness.

Source: Crumb Blog.