A delicious tart packed with all the flavors of sweet blood oranges with just a hint of tartness and a sweet, crunchy crust. This tart is perfect for citrus season!

Sweet Crust

Start out by making the crust at least 2-4 hours ahead of time, however it is best to allow the dough to chill in the fridge overnight prior to baking.

In a medium size bowl, mix the flour and sugar. Using a pastry cutter or fork, cut in the butter until pea sized lumps form.

Next, add in the egg yolks. Using a pastry cutter or fork blend into the flour mixture.

Add in a tablespoon of water and start to knead the dough together. Add a tablespoon of water at a time until the dough just comes together. Dough should be smooth and not sticky.

Separate the dough in half, then flatten into discs. Wrap the dough in plastic wrap, place one disc into the freezer for a later use and the other in the fridge to chill overnight for the tart.

Blood Orange Curd

When ready to bake tart, remove your dough from the fridge and place on the counter. Allow the dough to come to room temperature for about 15 minutes.

Remove the plastic wrap and roll out the dough so it fits into the 9 inch tart pan. Be sure to lift the dough occasionally to keep it from sticking.

Place the dough into the tart pan and press firmly against the sides and bottom without stretching the dough.

Trim off any excess dough. Pop the tart pan in the fridge for at least 30 minutes prior to baking.

Once ready to bake, preheat the oven to 375 degrees. Prick the dough all over with a fork. Lightly cover the tart pan with aluminum foil and bake for 15 minutes. After 15 minutes, remove the aluminum foil and continue to bake the dough for an additional 5 minutes. Once the crust is light golden brown, remove from the oven and allow to cool completely before adding the filling.

While the crust is cooling, make the Blood Orange Curd.

In a heavy bottomed pot, stir together the egg yolks and sugar whisking for one minute until pale in color. Add in the juice from the blood oranges, cornstarch, and butter then continue to whisk until the curd thickens and reaches 170 degrees.

Strain the curd in a fine mesh strainer over a bowl.

Pour the strained curd into the crust being sure to spread evenly.

Cool the tart for at least 2 hours prior to serving. Enjoy!