Tarte à L’Orange Sanguine (v)
(Blood Orange Tart)
When in France, it’s such a treat to be able to buy a proper French pastry from our local pâtisserie. The delicate little cakes made to perfection, in a variety of shapes with colours shining likes jewels on display in the window, entice you through the door.
It’s hard to choose as they all look so exquisite. The skill of the pâtissière makes them almost to beautiful to eat. Apart from being tempted by their tarte fraise (strawberry tart), l’éclair au café (coffee éclair) made with coffee flavoured crème pâtissière or flan (set custard tart), on most occasions I’ll opt for the tarte citron. The beautiful crisp pastry and sharpness of the lemons is truly delectable, often the French top this tart with a piping of dark chocolate with the word ‘citron’ sat in the middle.
I’ve tasted this tarte from exquisite pâtisseries in Paris, but they don’t compare with the version from our local village patisserie in the west of France.
As I like to use seasonal produce, I’m currently excited about blood oranges. These are only available for a few weeks more, so I thought I’d try and make a blood orange version of the famous tarte citron.
The pâte sucrée can be made the day before or a few days in advance. It’s better to have a go at making your own pastry, but of course you can buy a shop bought sweet pastry tart case if you are short on time.
Ingredients
Serves: 6-8 | Prep time: 35 minutes | Cooking time: 1 hour
Pâte Sucrée (sweet shortcrust pastry)
250g plain flour, sifted, plus d tea for rolling out
80g icing sugar, sifted, plus extra for dusting
2 medium free range egg-yolks, beaten (keep egg white for glaze)
2 tbsp iced cold water
125g unsalted butter, softened slightly
Pinch of fine sea salt
Alternatively: 1 x 23in shop bought sweet crust pastry tart case or 320g ready rolled sweet crust
Blood Orange Curd Filling
5 washed blood oranges, zest of 3 approx 2 tbsp and juice of 4, approx 85ml, plus extra 1 orange sliced for candied decoration
275g caster sugar
4 large free range eggs, beaten
300g unsalted butter, diced, room temperature
Candied Orange Slices
1 blood orange, top and bottom removed, sliced finely into approximately six slices
Pan of hot water
75g caster sugar
75ml boiling water
Chantilly Cream with Cardamom
150ml double cream
2 tbsp icing sugar
1/2 tsp cardamom seeds, ground to a fine powder
Whisk all three ingredients together to form soft peaks
Method
In a mixing bowl or free standing mixer, add the icing sugar, softened butter and cream until combined, softened and a creamy white in colour. Add the beaten egg yolks, flour and mix. Using your fingers and the rubbing in method, combine until you have a breadcrumb texture (or mixed in the mixer). Add one tablespoon of cold water and using a flat bladed knife bring the breadcrumb mixture together. Add the second tablespoon of water and mix thoroughly, form the pastry into a ball.
Tip the pastry ball out onto a lightly floured work surface, knead gently, careful to not over knead it, flatten and shape into a disc. Wrap in cling or beeswax wrap and pop in the fridge for at least 30 minutes or until required.
This pastry will freeze well if you want to double the quantities.
Pre-heat the oven, 190C Fan/Gas Mark 5. Pop in a baking tray to heat up.
Roll the pastry out into a circular disc shape onto a lightly floured work surface. The circular disc should be large enough to fit a 23cm spring bottomed fluted tart tin and approximately 1/2 inch thick. Lift the pastry into a lightly greased tart tin and leave an over hang. Make sure the pastry fits neatly into all the corners of the tin, pushing it into its fluted edges.
Use a spare piece of pastry rolled and wrapped in cling to push the pastry into the ridges if the tin.
Prick the pastry with a fork, add a sheet of parchment paper and baking beans.
Once the oven has reached temperature slide the tart onto the warned baking tray. Blind bake for 15-20 minutes.
Remove the parchment paper and baking beans.
Using a pastry brush, glaze the tart case with the egg white and bake again for a further 5/8 minutes until golden in colour. Once cooked leave to cool. Using a sharp knife, remove the bit of over hang pastry to neaten the edges.
Meanwhile make your filling. Finely grate the orange zest into a heatproof bowl and rub in the sugar using your fingers. The smell is incredible!
Place the bowl over a pan of hot simmering water creating a ban-mairie, making sure the water doesn’t touch the bottom of your bowl.
Then whisk in the eggs, whisking continuously. Add the juice of four oranges, whisking to combine and thicken until it reaches a curd like consistency or 82C if you have a temperature probe.
Off the heat, add the diced butter, whisking in a piece at a time until all the butter is combined and melted. You can do this either in a blender or use a stick blender.
Pour into a blender, keep the blender running, adding the butter gradually until blended to a smooth consistency.
Pour the filling into the pre-cooked tart case. Smooth the top using a palette knife and leave to cool completely.
Make the candied orange slices. Using the pan of hot water, bring to the simmer again and drop in the orange slices. Take off heat and leave them to steep for 10-12 minutes.
In a separate pan bring the 75ml of water and 75g of sugar to the simmer until the sugar has dissolved.
Remove the orange slices from the pan of water, remove any pips and add them to the sugar syrup pan. Cook for 5-6 minutes on a low heat.
Drain the slices using a slotted spoon onto a plate and use the candied orange slices to decorate the top of the orange tart or just lightly dust with icing sugar if you prefer.
Serve with crème fraîche or the cardamom chantilly cream.
Enjoy - N x
