Blood Orange Tart With Orange Caramel Sauce

Recipe Ingredients

		Orange Curd
1 1/2 cups	297g / 10oz	Sugar
1/3 cup	78ml	Fresh blood orange juice
1/3 cup	78ml	Fresh lemon juice
6 cups	1188g / 41oz	Eggs (large)
2 cups	396g / 13oz	Egg yolks (large)
1 tablespoon	15ml	Grated blood orange peel
1/2 cup	99g / 3.5oz	Unsalted butter - (1 stick) - cut 8 pieces,
		And at room temperature
		Crust
1 1/2 cups	93g / 3.3oz	All-purpose flour
2 tablespoons	30ml	Sugar
1/4 teaspoon	1.3ml	Salt
1/2 cup	99g / 3.5oz	Chilled unsalted butter - (1 stick) - cut 8 pieces
2 tablespoons	30ml	Whipping cream
1 tablespoon	15ml	Egg yolk (large)
8		Blood oranges
		Orange Caramel Sauce - (see recipe)

Recipe Instructions

For Orange Curd: Whisk sugar, orange juice, lemon juice, eggs, egg yolks, and orange peel in medium metal bowl to blend. Add butter; set bowl over saucepan of simmering water and whisk constantly until curd thickens and instant-read thermometer inserted into curd registers 175 degrees, about 12 minutes (do not boil). Remove bowl from over water. Press plastic wrap directly onto surface of curd; chill at least 1 day and up to 3 days.

For Crust: Blend flour, sugar, and salt in processor. Add butter and cut in, using on/off turns, until mixture resembles coarse meal. Add cream and egg yolk and process until dough clumps together. Gather dough into ball; flatten into disk.

Roll out dough on floured surface to 13-inch round. Transfer to 10-inch-diameter tart pan with removable bottom. Fold dough overhang in and press onto pan sides, forming double-thick sides. Pierce crust all over with fork; freeze 30 minutes.

Preheat oven to 375 degrees. Bake crust until cooked through, about 30 minutes. Cool crust completely in pan on rack. Spread curd evenly in cooled crust. (Can be made 1 day ahead. Cover; chill.)

Cut peel and white pith from oranges. Using small sharp knife, cut between membranes to release orange segments. Transfer segments to paper towels and pat dry. Arrange orange segments in concentric circles atop orange curd. Chill tart up to 1 hour.

Remove pan sides. Cut tart into wedges. Drizzle lightly with Orange Caramel Sauce and serve.

This recipe yields 10 to 12 servings.

Source:
Bon Appetit, January 2002

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