Blood Orange Tart With Orange Caramel Sauce
- ORANGE CURD:
- 1 1/2 cups sugar
- 1/3 cup fresh blood orange juice
- 1/3 cup fresh lemon juice
- 6 large eggs
- 2 large egg yolks
- 1 tablespoon grated blood orange peel
- 1/2 cup unsalted butter - (1 stick) cut 8 pieces, and at room temperature
- 1 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 1/2 cup chilled unsalted butter - (1 stick) cut 8 pieces
- 2 tablespoons whipping cream
- 1 large egg yolk
- 8 blood oranges
- Orange Caramel Sauce (see recipe)
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.