This tart had such a lightness about it, it was sweet but slightly tart. I actually forgot to dot the top with butter which would’ve made it even better, so don’t forget that part like I did!:) I halved this recipe and made a small tart which worked perfect, so I tweaked the directions below for you to make two small tarts instead of one large tart. I also only had two blood oranges (the reason I made a small tart-haha!) and the original recipe called for 7, but I really feel like you could make two small tarts or one large tart with 4 or 5 blood oranges. This was super fun to make as I find cutting butter into flour very therapeutic. Enjoy & have a great day!
1 cup all-purpose flour
5 tablespoons granulated sugar
1/4 teaspoon baking powder
1/4 teaspoon salt
1 stick plus 1 tablespoon unsalted butter, the stick cut into 1/2-inch pieces and chilled
3 tablespoons ice water
4 to 5 blood oranges
1 large egg yolk mixed with 2 tablespoons of water
Powdered sugar for dusting
In a large bowl whisk together 1 cup of flour with 2 tbsp. of sugar & the baking powder & salt. Add in the stick of butter and cut it into the flour mixture with a pastry cutter, until it is course and the butter is the size of peas. Add in the ice water and mix together with a fork until moist crumbs form (if it doesn’t come together add additional tbsp. of ice water).
Sprinkle your rolling surface with powdered sugar (you can use flour if you prefer). Roll the pastry dough out to two 5 1/2 inch round disks (11 in. if making one large tart). Transfer the disk or disks to a parchment paper lined cookie sheet and chill for 15 minutes.
In the mean time, peel the blood oranges. Cut the top off so you have a flat surface and then peel vertically down the side until all of the pith is gone. Slice into thin rounds. Remove any seeds and set slices aside.Remove the pastry from the refrigerator and place a quarter of the orange slices on top of each tart, leaving one inch around the edges. Sprinkle 1/2 tbsp. of sugar over each tart (1 tbsp. total). Curl the edges of the dough over and then top each disk with remaining oranges, divided equally, and sprinkle 1/2 tbsp. sugar over each tart (1 tbsp. total).
Preheat oven to 375 degrees and postion a rack in the center. Put a baking sheet on the rack underneath to catch any juices. Bake tarts directly from freezer for 50-55 minutes (may need a little longer), until fruit is bubbly & tart is golden brown. Transfer cookie sheet to a cooling rack and let cool for 30 minutes. Carefully slide parchment onto cooling rack and let tart cool completely. Serve room temp. or warmed up with ice cream.