Blood Orange Tarts with Custard

My neighbor brought over blood oranges from her tree one February morning, still cold from the fog. I had never worked with them before, but their deep ruby color seemed too beautiful to waste on a simple salad. I decided to make individual tarts, something elegant enough to match the drama of the fruit. The result was so striking that I've been making them every citrus season since, always remembering that first batch and how something unfamiliar became a beloved ritual.

I made these for a small dinner party once, and my friend who claimed she didn't like dessert ate two. She said it was the texture contrast, the way the crisp shell gave way to smooth custard and then the juicy brightness of the oranges. I think it was also the fact that they weren't overwhelmingly sweet. Sometimes the best compliments come from the people who usually say no to dessert.

Ingredients

• All-purpose flour: The foundation of your tart shell, and using cold ingredients with it ensures a crisp, flaky texture instead of something tough.
• Powdered sugar: It dissolves more smoothly into the dough than granulated, giving you a tender crust without any gritty bits.
• Unsalted butter, cold and cubed: Cold butter creates pockets of steam as it bakes, which is what makes the shell light and crumbly rather than dense.
• Egg yolk: Adds richness and helps bind the dough without making it too wet or sticky.
• Ice water: Just enough to bring the dough together, but don't overdo it or the crust will shrink and toughen.
• Whole milk: The base of your custard, and using whole milk instead of skim gives you the creamy body that coats your spoon.
• Granulated sugar: Sweetens the custard without overpowering the delicate vanilla or the tang of the oranges.
• Egg yolks: These are what thicken the custard into that luxurious, spoonable consistency.
• Cornstarch: A little insurance against curdling, and it helps the custard set up firmly enough to slice cleanly.
• Pure vanilla extract: The warmth and depth it adds makes the custard taste homemade, not like something from a box.
• Blood oranges: Their jewel-toned segments and slight berry note make this dessert unforgettable, and they're only around for a short season so grab them when you can.
• Honey: A light glaze makes the oranges glisten and adds a whisper of floral sweetness.

Instructions

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Mix the tart dough:

Pulse the flour, powdered sugar, and salt in a food processor, then add cold butter and pulse until it looks like coarse sand. Add the egg yolk and drizzle in ice water one tablespoon at a time until the dough just barely holds together when pinched.

Chill the dough:

Shape it into a flat disk, wrap tightly in plastic, and refrigerate for at least an hour. This rest lets the gluten relax and the butter firm up again, which prevents shrinking during baking.

Roll and fit the shells:

On a floured surface, roll the dough thin, about 1/8 inch, then cut and press it gently into your tart pans, trimming any overhang. Pop them in the fridge for 20 minutes so they hold their shape in the oven.

Blind bake the shells:

Line each shell with parchment, fill with pie weights or dried beans, and bake at 350°F for 15 minutes. Remove the weights and parchment, then bake another 5 minutes until golden and crisp.

Cook the custard:

Heat the milk until it steams, then whisk it slowly into your egg yolk mixture (yolks, sugar, cornstarch). Return everything to the saucepan and cook over medium heat, whisking constantly, until it thickens and bubbles, about 2 to 3 minutes.

Finish and chill the custard:

Stir in vanilla and butter off the heat, then transfer to a bowl and press plastic wrap directly onto the surface to prevent a skin. Let it cool to room temperature, then chill for at least an hour.

Assemble the tarts:

Spoon the chilled custard into the cooled tart shells, smoothing the tops. Arrange thin slices of blood orange in overlapping circles on top, letting the color do the talking.

Glaze and serve:

If you want a glossy finish, warm honey with a teaspoon of water and brush it lightly over the oranges. Chill the tarts until you're ready to serve, and watch everyone's face light up.

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The first time I served these at a spring lunch, someone said they tasted like sunshine trapped in pastry. I'd never thought of it that way, but now I can't unsee it. These tarts have a way of turning an ordinary afternoon into something you remember, maybe because they're as much about the ritual of making something beautiful as they are about eating it.

Make-Ahead Tips

The tart shells can be baked up to two days ahead and stored in an airtight container at room temperature. The custard keeps well in the fridge for up to three days, just give it a good whisk before spooning it into the shells. I like to slice the blood oranges the morning I'm serving so they stay fresh and vibrant. If you assemble everything too far in advance, the shells lose their snap, so wait until a few hours before guests arrive.

Flavor Variations

You can fold a tablespoon of blood orange zest into the custard for a more pronounced citrus flavor, or swap the vanilla for a few drops of almond extract if you want something a little more European. Regular oranges or even grapefruit work if blood oranges aren't in season, though you lose that dramatic color. I've also made these with a layer of lemon curd under the custard, which adds a tart punch that some people love.

Serving Suggestions

These tarts are rich enough to stand alone, but a small dollop of lightly sweetened whipped cream on the side never hurt anyone. A glass of sparkling rosé or a late-harvest Riesling makes them feel like a celebration. If you're serving them at a dinner party, plate them just before you bring them out so the edges stay crisp and the oranges look fresh.

• Dust the edges with a tiny bit of powdered sugar for a delicate finishing touch.
• Garnish with a sprig of fresh mint or a few candied orange peel curls if you want extra flair.
• Serve them on small dessert plates with a tiny fork, it makes people slow down and savor each bite.

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Every time I make these, I'm reminded that some recipes are worth the extra steps. The look on someone's face when they see that deep red fruit against pale custard is always worth the hour of chilling and the careful assembly.

Recipe Questions & Answers

→ Can I make these tarts ahead of time?

Yes, you can prepare the tart shells and custard a day ahead. Store them separately in the refrigerator and assemble with fresh blood orange slices just before serving to maintain the best texture and presentation.

→ What can I substitute for blood oranges?

Regular oranges, Cara Cara oranges, or even grapefruit work well as substitutes. The flavor will be slightly different, but the tarts will still be delicious and visually appealing.

→ How do I prevent the tart shells from shrinking?

Chilling the dough both after forming and after pressing into the pans helps prevent shrinkage. Make sure to chill for the full 20 minutes before baking, and avoid stretching the dough when fitting it into the pans.

→ Can I use store-bought tart shells?

Absolutely. Store-bought shells save time and still produce excellent results. Just fill with homemade custard and top with blood oranges for a semi-homemade version that's equally impressive.

→ How should I store leftover tarts?

Store assembled tarts covered in the refrigerator for up to 2 days. The shells may soften slightly over time, so they're best enjoyed within 24 hours of assembly for optimal texture.

→ Do I need special pans for these tarts?

Individual 4-inch tart pans with removable bottoms work best for easy removal and presentation. If unavailable, you can use a single 9-inch tart pan and adjust baking time accordingly.