Blood Orange Tarts

There was a Sunday in late winter when I came home with a bag of blood oranges from the farmers market, their ruby flesh glowing through translucent skin. I'd been craving something elegant but not fussy, something that would let that jewel-toned fruit shine without competing for attention. That afternoon, I lined up six little tart pans on my counter and decided to stop overthinking it. By evening, I had a dozen compliments waiting to happen, chilling quietly in the fridge.

I brought these to a dinner party once, stacked carefully in a bakery box, and watched my friend's face light up when she peeled back the lid. She said they reminded her of something she'd tasted in Nice years ago, and I didn't have the heart to tell her I'd been wearing pajama pants when I made them. That's the magic of a good tart: it convinces people you're more sophisticated than you actually are.

Ingredients

• All-purpose flour: The foundation of a tender, crisp shell that holds its shape without turning tough or crumbly.
• Powdered sugar: Dissolves more smoothly than granulated, giving the dough a delicate sweetness and melt-in-your-mouth texture.
• Cold unsalted butter: Cubed and kept icy cold so it creates those flaky, buttery layers when it hits the oven.
• Egg yolk: Adds richness and helps bind the dough without making it too wet or sticky.
• Ice water: Just enough to bring the dough together, a tablespoon at a time, so you don't overwork it.
• Whole milk: The base of the custard, heated until steaming to help the eggs thicken without curdling.
• Granulated sugar: Sweetens the custard and helps stabilize the egg yolks as they cook.
• Egg yolks: Three of them, whisked with cornstarch, creating that luxurious, spoonable texture.
• Cornstarch: A foolproof thickener that keeps the custard smooth and prevents it from weeping.
• Pure vanilla extract: Stirred in at the end so its flavor stays bright and doesn't cook off.
• Blood oranges: The stars of the show, sliced thin so their stunning color and sharp sweetness can take center stage.
• Honey: Optional but lovely, warmed with a touch of water to brush over the oranges for a glossy, professional finish.

Instructions

Make the dough:

Pulse flour, powdered sugar, and salt in a food processor, then add cold butter and pulse until it looks like coarse sand. Add the egg yolk and drizzle in ice water, one tablespoon at a time, pulsing just until the dough clumps together when you pinch it.

Chill the dough:

Shape 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 line the pans:

On a floured surface, roll the dough to about 1/8-inch thickness, then cut circles to fit your tart pans. Press gently into each pan, trim the edges, and chill again for 20 minutes to prevent shrinking.

Blind bake the shells:

Preheat your oven to 350°F, line each shell with parchment, fill with pie weights, and bake for 15 minutes. Remove the weights and parchment, then bake another 5 minutes until golden and crisp.

Cook the custard:

Heat milk in a saucepan until steaming, then whisk egg yolks, sugar, and cornstarch in a bowl until pale. Slowly pour the hot milk into the yolk mixture, whisking constantly, then return everything to the pan and cook over medium heat, whisking without stopping, until thick and bubbling.

Finish and chill the custard:

Stir in vanilla and butter off the heat, then transfer to a bowl and press plastic wrap directly onto the surface to prevent a skin. Let it cool to room temperature, then refrigerate for at least an hour.

Assemble the tarts:

Spoon the chilled custard into your cooled tart shells, smoothing the tops gently. Arrange thin slices of blood orange in overlapping circles, letting their color do all the talking.

Glaze and serve:

If you want that bakery-perfect shine, warm honey with a teaspoon of water and brush it lightly over the oranges. Chill until you're ready to serve, and watch them disappear.

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The first time I made these, I was so focused on getting the custard perfect that I barely noticed how beautiful the oranges looked until I stepped back and saw all six tarts lined up. My neighbor knocked on the door just as I was brushing on the honey glaze, and I ended up giving her one on the spot. She texted me two hours later asking for the recipe, which is how I knew I'd gotten it right.

Choosing Your Citrus

Blood oranges are at their peak in late winter and early spring, and their deep crimson flesh makes these tarts unforgettable. If you can't find them, regular navel or Cara Cara oranges work beautifully too, though you'll lose that dramatic ruby color. Look for fruit that feels heavy for its size and has smooth, unblemished skin. I like to slice them as thin as I can manage without them falling apart, about 1/8 inch, so they lay flat and fan out prettily.

Storing and Making Ahead

The tart shells can be baked up to two days in advance and kept in an airtight container at room temperature. The custard also holds well in the fridge for up to two days, covered tightly. I've learned the hard way not to assemble these more than a few hours before serving, or the custard will soften the crust. If you're planning ahead, prep everything separately and put them together right before guests arrive.

Serving Suggestions

These tarts are stunning on their own, but a small dollop of lightly sweetened whipped cream or a dusting of powdered sugar can make them feel even more special. I've served them with sparkling rosé at a spring brunch and with a sweet dessert wine at a winter dinner, and both pairings felt exactly right. They're rich enough to feel indulgent but light enough that no one feels weighed down after finishing one.

• Pair with a floral tea like Earl Grey or chamomile for an elegant afternoon treat.
• Add a sprig of fresh mint or a few pomegranate seeds for extra color and freshness.
• Serve them chilled straight from the fridge, they taste best when the custard is cool and firm.

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There's something deeply satisfying about pulling a tray of these from the fridge and knowing they're going to make people happy. I hope you find as much joy in making them as I do every time winter citrus comes back around.

Recipe Questions & Answers

→ Can I use regular oranges instead of blood oranges?

Yes, you can substitute with regular oranges, navel oranges, or even cara cara oranges. The flavor will be slightly sweeter and less tart, but the tarts will still be delicious.

→ How far in advance can I make these tarts?

You can prepare the tart shells and custard up to a day ahead. Store them separately in the refrigerator, then assemble the tarts a few hours before serving to maintain the crisp texture of the shells.

→ What if I don't have individual tart pans?

You can use one 9-inch tart pan instead and adjust the baking time slightly. You'll get one large tart that serves 6-8 people when sliced.

→ Can I make the custard without cornstarch?

Yes, you can use an equal amount of all-purpose flour instead of cornstarch, though cornstarch creates a smoother, more silky texture. Alternatively, use 1 tablespoon of flour for a lighter custard.

→ How do I prevent the tart shells from shrinking?

Make sure to chill the dough thoroughly before rolling and again after pressing into the pans. Don't stretch the dough when fitting it into the pans, and use pie weights during blind baking.

→ What can I serve with these tarts?

These pair beautifully with a dollop of whipped cream, a scoop of vanilla ice cream, or a glass of sparkling rosé or dessert wine like Moscato d'Asti.