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1 hour, 35 minutes
5 large egg yolks (Filling)
6 tablespoons cornstarch (Filling)
1 1/3 cup sugar (Filling)
1/4 teaspoon salt (Filling)
1 1/2 cups water (Filling)
1/2 cup blood orange juice (Filling)
2 tablespoons butter (Filling)
Zest of 1 lemon (Filling)
1 tablespoon cornstarch (Meringue)
1/3 cup cold water (Meringue)
1/4 teaspoon cream of tartar (Meringue)
1/2 cup sugar (Meringue)
5 large egg whites (Meringue)
2 cup AP flour (Crust)
¼ tsp salt (Crust)
½ cup frozen butter (Crust)
1/2 cup cold water (Crust)
For the crust: Sift dry ingredients into a bowl.
Dice cold butter into a ½ inch cubes.
Mix butter into dry ingredients until you have small clumps.
Roll out the crust to fit your pan.
Freeze the crust for at least an hour.
Blind bake for 25 minutes at 350 degrees Fahrenheit.
For the filling: Bring together cornstarch, sugar, salt, and water.
Bring to a boil on medium heat, whisking constantly.
Reduce to a simmer to thicken.
Once thickened, remove from heat.
Beat the egg yolks.
Slowly add spoonfuls of thickened filling to egg yolks to temper.
Combine all ingredients and simmer for 4 minutes until yolks are cooked. And stir constantly.
Add blood orange juice, lemon zest, and butter — to combine.
For Meringue: Fill a large pot with 2" of water and bring to a gentle simmer.
Combine egg whites, sugar, salt, cream of tartar, in a bowl over the steaming water for 10 minutes.
Whip until stiff peaks form, about 5 minutes.
Pour meringue over the top of the cooled pie.
Use the back of a spoon to create the design of your choice in the meringue.
Place the tart until the broiler to brown for 5 minutes.
Turn to ensure even browning.
Amount Per Serving:
% Daily Value*
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
© 2021 Winosity 2019
Looking for a blood orange tart recipe? Look no further as this is the perfect dessert recipe to end an awesome family lunch or dinner. A zesty and sweet-tart recipe that compliments a summer grill party.
You can use a few different kinds of fats for the pie crust— such as butter, lard, or shortening. But, the taste of the butter is much better than any other type of fat. To make a perfect and flaky crust, make sure that your butter is cold and your water is ice water.
As for the Swiss meringue, do not separate the egg whites directly into your mixing bowl. You need to make sure that you don’t get even the slightest amount of yolk on your egg whites. Yolks and water are the most common enemy of a great Swiss meringue. It will prevent aeration and will ruin the whole batch of whites.
You can savor this delicious tart recipe with a bottle of sweet wines.
Sweet Muscat Port Sherry Chenin Blanc Sweet Rosé
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