Blood Orange and Almond Tart
Yield: 6-8 servings
  • ¾ cup flour
  • ¼ cup almond flour
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 stick + 1 tablespoon unsalted butter, chilled and divided
  • 3-4 tablespoons ice water
  • 6 medium blood oranges
  • 5 tablespoons sugar, divided
  • 2 tablespoons sliced almonds, divided
  • 1 egg yolk whisked with 2 tablespoons water
  1. In a large bowl, combine the flours, 2 tablespoons of sugar, baking powder and salt. Add in 1 stick of the butter, cutting it into the flour mixture with a pastry cutter until the mixture resembles coarse meal. Sprinkle in 3 tablespoons of the ice water, stirring together with a fork, until the mixture is crumbly but just starts to come together. Add in another tablespoon of water if your mixture seems inordinately dry.
  2. Knead the dough 2-3 times on a floured surface, then wrap in plastic and chill for 30 minutes.
  3. Meanwhile, peel the oranges: Cut the rind off, making sure to remove all of the bitter white pith. Thinly slice 2 of the oranges and remove the pits; set aside. With the other 4 oranges, carefully cut between the membranes to remove the individual segments (you will need about 1 cup of segments); place the segments in a fine mesh strainer set over a bowl. Shake out the juice without smushing the segments. Set aside. Reserve the juice for another use.
  4. Roll the chilled pastry dough into an 11-inch round. Place onto a parchment-lined baking sheet and chill for an additional 15 minutes.
  5. Arrange the orange segments in the center of the pastry dough, leaving a 2-inch border. Sprinkle with 1½ tablespoons of the sugar and 1½ tablespoons of the almonds. Fold up the edges of the dough, brush with the egg wash, and sprinkle with ½ tablespoon of the sugar.
  6. Arrange the slices on the top of the tart, leaving a 1-inch border. Sprinkle with with remaining 1 tablespoon of sugar and ½ tablespoon of almonds.
  7. Place into the freezer for at least 4 hours. Once frozen, tart can be wrapped in plastic and stored in the freezer for up to 2 weeks.
  8. When ready to bake, preheat oven to 375 degrees. Place the tart on a parchment-lined baking sheet (preferably one with a rim to keep juices from going all over your oven...learn from my mistakes) and bake for about 1 hours and 15 minutes, or until deeply golden. Cool on the sheet for 30 minutes, then transfer the parchment with the tart to a cooling rack to cool completely.
Recipe by Stephie Cooks at