Blood Orange and Lime Tart
Last year I saw this recipe in one of my books or one of my magazines that I own. It got stuck in my head ...well..for a year, so now that is blood orange season I decided to look for it and try it. The problem was that I couldn't remember from which magazine or book came from. I looked in all my pastry books and nothing...so I went to look for my magazines and...after days of looking for it, I got it.
This is a fantastic recipe. The flavor is just out of this world. The mix of flavors, the color, the texture...it just works.
So, here it is....enjoy while blood oranges are in season!
Blood Orange and Lime Tart
Cooking Time: 60 Minutes Makes 12 servings
1 Cup (250 ml) Unsalted room temperature butter
1/2 Tsp (2 ml) Finely Minced fresh rosemary
1/4 Tsp (1 ml) Salt
2 Cups (500 ml) Sifted flour
1/2 Cup (125 ml) Unsalted room temperature butter
1/4 Cup (50 ml) Freshly squeezed lime juice
1/2 Cup (125 ml) Freshly squeezed blood orange juice
1/2 Cup (125 ml) Granulated sugar
- Zest of a medium size lime
-Zest of a medium size blood orange
3 Room temperature large egg yolks
3 Room temperature large eggs
- Finely sliced blood orange slices
- Finely sliced lime slices
Sliced Fruit Shine
1 Tbsp Brown sugar
1 Tbsp Water
2 Tbsp White Corn syrup
- Lightly butter a 9 inch (23 cm) tart pan with a removable bottom (I use parchment paper for the bottom). Reserve
- With an electric mixer beat butter and brown sugar on high until you get a light and fluffy mix, about 3 minutes.
- Lower the speed of the mixer to the minimum and add the salt, the rosemary and the flour until the dough gets together -it will look too soft, don’t worry!- Do not over mix.
- Gather the dough , form a flattened disk and wrap with plastic film and chill for at least 1 hour.
- Preheat oven to 350°F.
- Remove the dough from the fridge and roll it out on a lightly floured surface. Extend it until you get the desired diameter (if the dough is too hard, don’t worry, just let it out for periods of 15 minutes and try to work it again…it should be a bit hard, but not brittle). Transfer to the tart pan, making sure that the edges are fully extended up sides.
- Bake for about 10 minutes and remove from oven. Allow it to cool down on a cooling rack.
- While the tart cools down we are going to prepare the filling. Preheat the oven to 375°F and place the baked tart pan on a baking sheet -we don’t want a mess-
- Add butter, lime and orange juices, sugar and zests into a saucepan and melt butter over low heat. Reserve.
- Beat the eggs and combine with the egg yolks. Beat until incorporated, then pour into another medium saucepan. Add the salt.
- Slowly whisk in 1/4 cup of the warm butter mixture to temper.
- Now, slowly whisk egg mixture into the butter mixture and stir over low heat until starts to thicken (be patient!.low heat is a must!!)…about 10 minutes. Do not stop stirring and do not boil or bring up the temperature or you will ruin the filling!
- Once the curd thickens, remove from the heat and pour into the pre-baked tart shell. Reserve
- Now, let’s decorate with the lime and blood orange thin slices and bake for approx. 10 minutes. Remove from oven and reserve.
- In a small saucepan mix the brown sugar, the corn syrup and the water over medium heat. Now we have the “shine” we want for our fruit slices. Brush them carefully and allow it to cool at least 2 hours before serving.
- I like it cool so I put it in the fridge for another hour or so.
- Enjoy! (you might want to serve with whipped cream… sometimes I do, sometimes I don’t…up to you)