Monthly Archives: February 2014

Blood Orange and Almond Tart

Blood Orange and Almond Tart

Serving Size: 8

Blood Orange and Almond Tart


  • Pastry:
  • 175 g (6 oz.) all purpose flour
  • 1 tbsp. superfine sugar
  • 85 g (3 oz.) butter
  • About 2 tbsp. orange juice
  • 1 egg yolk
  • Filling:
  • 85 g (3 0z.) butter
  • 100 g (3 1/2 oz) superfine sugar
  • 2 egg yolks
  • 85 g (3 oz.) ground almonds
  • 1 tbsp. Grand Marnier
  • Decoration:
  • 6 blood oranges
  • Apricot glaze:
  • 6 tbsp apricot jam
  • Freshly squeezed lemon juice


  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Sieve the flour into a large mixing bowl and add the sugar.
  3. Cut the cold butter into cubes and rub into the dry ingredients until the mixture resembles course breadcrumbs.
  4. Mix the orange juice with the egg yolk and stir into the butter/flour mixture. Add a little more juice or water if necessary, but not so much as to make the pastry too sticky.
  5. Wrap in plastic and refrigerate for 30 minutes.
  6. After 30 minutes, remove the pastry from the fridge. Grease a 10 inch tart tin with a removable bottom. Roll out the pastry to fit the tin. Line the greased tin with the pastry, line with a circle of parchment paper or a paper coffee filter and fill with baking beans. Bake blind for about 20-25 minutes.
  7. Meanwhile, make the almond filling. Cream the butter, add the sugar and beat until light and fluffy. Add the eggs, beat well and then stir in the ground almonds and the liqueur.
  8. Make the apricot glaze by heating the jam and lemon juice in a saucepan over a low heat until melted. Push the jam through a sieve to remove solids and make the glaze.
  9. When the tart is par-baked, allow to cool. Brush the base with the apricot glaze and fill with the almond mixture. Return to the oven and bake for about 20 minutes or until cooked and firm to the touch in the center and at the sides.
  10. While the tart is baking, remove the peel and pith form the blood oranges. Slice the fruit into thin rounds. When the tart is baked and slightly cooled, but still warm, arrange the fruit rounds on top, overlapping them slightly. Paint the fruit with the remaining apricot glaze.
  11. Serve with a bowl of whipped cream.


When rolling out pastry to fit a tin, it is helpful to measure it with a ruler. I keep a ruler specially for pastry making.

Paper coffee filters for drip coffee machines are a perfect size to line pastry for blind baking.

I made this lovely, sunset-hued tart twice in the last month for baby showers for co-workers and it was a hit.  Baby Max graciously made a guest appearance at his shower.  I think baby showers are so much nicer when the guest of honor is present.

The Irish connection to this recipe is the Ballymaloe Cookery School.  This is one of the winter recipes included in the “a year at Ballymalloe cookery school” cookbook by Darina Allen.  The blood oranges remind me of my parents’ stories about receiving oranges as Christmas presents in Ireland after World War II when citrus fruit was a rare treat.  Since even in America, blood oranges are only available in our supermarkets for a few months beginning in January they also seem like a rare treat and somehow taste better for it.