Dessert
8 - 10 servings
1 hour
30 minutes
Melissa's Chefs
Tarocco Blood Oranges originated from the Mt. Etna hillsides on the Island of Sicily. This is the sweetest of all blood orange varieties.
1/3 cup juice of Tarocco Blood Oranges, freshly squeezed
1/3 cup juice of seedless lemons
6 large eggs
2 large egg yolks
1 tablespoon Blood Orange peel, grated
1/2 cup unsalted butter (1 stick) chilled and cut into 8 pieces
1 1/2 cups all-purpose Flour
2 tablespoons sugar
1/4 teaspoon salt
1/2 cup unsalted butter (cut into 8 pieces)
2 tablespoons whipping cream
1 large egg yolk
8 Blood Oranges
1 cup Melissa's Dessert Sauce (use Caramel Flavor)
1 Blood Orange - zested and juiced
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°F, 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.
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°F. Bake crust until cooked through, about 30 minutes. Cool crust completely in pan on rack.
In a small saucepan over low heat, combine Caramel Dessert Sauce, zest, and juice. Stir until well combined.
Heat thoroughly without boiling.
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.
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