Blood Orange Tart Recipe

Preheat the oven to 375°F (190°C).

In a mixing bowl, combine the flour, butter, sugar, and salt. Use your fingers or a pastry cutter to cut the butter into the dry ingredients until it resembles coarse crumbs.

Gradually add the ice water, a tablespoon at a time, and mix until the dough comes together. Form it into a disc, wrap in plastic wrap, and refrigerate for 30 minutes.

Roll out the dough on a lightly floured surface and fit it into a 9-inch tart pan. Trim any excess dough and prick the bottom with a fork.

In a saucepan, combine the sugar, cornstarch, and salt. Gradually whisk in the blood orange juice until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.

Remove the saucepan from heat and stir in the blood orange zest. Pour the filling into the prepared crust.

Slice the remaining blood oranges into thin rounds and arrange them on top of the filling.

Bake for 25-30 minutes or until the crust is golden brown and the filling is set.

Allow the tart to cool completely before serving. Serve with whipped cream or vanilla ice cream, if desired.