Blood orange tart makes the most of winter citrus with blood orange curd filling gently baked into a buttery almond flour crust. Optionally gluten-free.
Thanks to Vermont Creamery for sponsoring this post! All opinions are my own.
You likely already know my love of citrus curd and tarts. Over the years of TBG I've shared recipes for lemon tart, lime tart, pomegranate tart, lemon bars, and grapefruit tart (in my book Alternative Baker).
Back in 2011, I shared a recipe for blood orange tart that has since become a reader favorite. I've taken some fresh photos in my gluten-free tart crust and tweaked the recipe a bit to make it less sweet.
Tangy blood orange curd gets richness from butter, just the right sweetness from sugar, and is set with eggs and egg yolks. When baked into a tender almond flour tart crust, it becomes an elegant dessert that will impress your friends, but is deceptively foolproof to make, from crust to curd.