Save One rainy February afternoon, I picked up a bag of blood oranges at the market without any real plan. Their deep crimson flesh felt too beautiful to waste on juice alone. I remembered those glossy fruit tarts I used to stare at in bakery windows and thought, why not try? That evening, my kitchen smelled like butter and vanilla, and by the time I arranged those jewel-toned orange slices on top, I knew I'd stumbled onto something special.
I made these for a friend's birthday dinner once, and the silence that fell over the table when people took their first bite told me everything. Someone finally said they tasted like winter and spring colliding. The tarts disappeared so fast I barely got a second one myself, and I've been making extras ever since.
Ingredients
- All-purpose flour: Forms the tender base of your tart shell, and using cold ingredients keeps it flaky instead of tough.
- Powdered sugar: Sweetens the dough without adding grittiness and helps create that melt-in-your-mouth texture you want.
- Unsalted butter (cold and cubed): The secret to a crisp, golden crust is keeping it cold until it hits the oven.
- Egg yolk: Binds the dough and adds richness without making it too wet.
- Ice water: Just enough to bring the dough together, add it slowly so you don't overdo it.
- Whole milk: The foundation of your custard, and whole milk gives you the creaminess you need.
- Granulated sugar: Sweetens the custard and helps it set properly when combined with the cornstarch.
- Egg yolks: They thicken the custard and give it that beautiful pale yellow color.
- Cornstarch: Stabilizes the custard so it holds its shape when you slice into the tart.
- Pure vanilla extract: A must for that warm, aromatic backdrop that makes custard feel luxurious.
- Blood oranges: The star of the show, their ruby color and sweet-tart flavor make these tarts unforgettable.
- Honey (optional): A light glaze adds shine and a hint of floral sweetness that plays beautifully with the citrus.
Instructions
- Make the Tart Dough:
- Pulse flour, powdered sugar, and salt in your food processor, then add cold butter until you see coarse crumbs. Add the egg yolk and drizzle in ice water just until the dough clumps together without becoming sticky.
- Chill the Dough:
- Shape it into a flat disk, wrap tightly in plastic, and let it rest in the fridge for at least an hour. This step makes rolling so much easier and prevents shrinking.
- Roll and Shape:
- On a floured surface, roll the dough to about 1/8-inch thick and cut circles to fit your tart pans. Press gently into each pan, trim the edges, and chill again for 20 minutes so they hold their shape during baking.
- Blind Bake:
- 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.
- Prepare the Custard:
- Heat the milk until it steams, then whisk together egg yolks, sugar, and cornstarch in a bowl. Slowly pour the hot milk into the yolk mixture while whisking, then return everything to the pan and cook over medium heat, stirring constantly until thick and bubbling.
- Finish and Cool the Custard:
- Stir in vanilla and butter off the heat, then transfer to a bowl and press plastic wrap directly on the surface to prevent a skin. Let it cool to room temperature, then chill for at least an hour.
- Assemble the Tarts:
- Spoon the chilled custard into your cooled tart shells and smooth the tops. Arrange thin slices of blood orange in overlapping circles or any pattern that makes you happy.
- Glaze and Serve:
- If you want that bakery shine, warm honey with a teaspoon of water and brush it gently over the oranges. Chill the finished tarts until you're ready to serve.
Save There's something about setting a plate with one of these tarts in front of someone and watching their face light up. The colors alone make people smile before they even pick up a fork. I've served these at dinner parties, quiet weeknight treats, and once to a neighbor who needed cheering up, and every single time they do exactly what I hope: they make the moment feel a little more special.
Choosing Your Blood Oranges
Look for oranges that feel heavy for their size and have smooth, firm skin. The color outside doesn't always match the drama inside, so don't worry if they look ordinary. I slice one open at the store when I can, just to peek at that gorgeous crimson. If blood oranges aren't in season, regular oranges or even cara caras work beautifully, they just won't have that deep red blush.
Making It Ahead
The tart shells can be baked up to two days in advance and stored in an airtight container at room temperature. The custard keeps well in the fridge for up to three days, just give it a good whisk before filling. I usually assemble these the morning of serving so the shells stay crisp and the oranges look fresh and bright.
Serving and Pairing Ideas
These tarts are stunning on their own, but a small dollop of lightly sweetened whipped cream or a sprig of fresh mint takes them over the top. I love serving them with a glass of sparkling rosé or a late-harvest dessert wine that echoes the citrus notes.
- Dust the plate with a little powdered sugar for an elegant finishing touch.
- Add a few fresh berries on the side for extra color and a pop of tartness.
- Serve them chilled but not ice cold, the flavors open up beautifully at cool room temperature.
Save Every time I make these tarts, I'm reminded that some of the best recipes come from saying yes to something beautiful and figuring out the rest as you go. I hope they bring as much joy to your table as they have to mine.
Recipe FAQs
- → Can I make these tarts ahead of time?
Yes, the tart shells and custard can be prepared a day in advance. Store shells at room temperature in an airtight container and custard covered in the refrigerator. Assemble with fresh blood orange slices just before serving for optimal texture and presentation.
- → What can I substitute for blood oranges?
Regular oranges, cara cara oranges, or mandarins work beautifully as substitutes. You can also use grapefruit segments for a more tart flavor profile, though the distinctive ruby color of blood oranges will be missed.
- → How do I prevent the tart shells from shrinking during baking?
Chilling the dough-lined tart pans for 20 minutes before baking is crucial. Also ensure your butter is very cold when making the dough, and avoid overworking the pastry which can develop gluten and cause shrinkage.
- → Can I make the custard without cornstarch?
Yes, you can use 3 tablespoons of all-purpose flour instead of cornstarch, though cornstarch produces a silkier, clearer custard. Alternatively, use 4 egg yolks without any starch for a richer French-style crème pâtissière.
- → How should I store leftover tarts?
Store assembled tarts covered in the refrigerator for up to 2 days. The pastry may soften slightly over time. For best results, store components separately and assemble fresh tarts as needed.
- → Do I need special tart pans for this?
While 4-inch individual tart pans with removable bottoms work best for easy unmolding and professional presentation, you can use a single 9-inch tart pan or even a muffin tin in a pinch, adjusting baking time as needed.