Blood Orange Tart

Ingredients

• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 cup sugar
• 1/2 cup cold butter, cut into small pieces
• 1 large egg yolk
• 2 tablespoons cold milk
• 1/2 teaspoon pure vanilla extract
• 2 tablespoons cornstarch
• 1/4 cup freshly squeezed orange juice
• 1/3 cup granulated sugar
• 2 large blood oranges, peeled and sliced into thin rounds

Directions

1. Preheat oven to 375° F (190° C). Grease a 9-inch tart pan.
2. In a medium bowl, whisk together flour, salt, and sugar.
3. Using a pastry cutter or two knives, cut in butter until mixture resembles coarse crumbs.
4. In a small bowl, whisk together egg yolk, milk, and vanilla extract. Add to flour mixture and stir until dough just comes together.
5. Press dough into prepared pan and bake for 15 minutes or until lightly golden. Set aside to cool.
6. In a medium saucepan, whisk together cornstarch, orange juice, and sugar. Cook over medium heat, stirring constantly, until mixture is thick and bubbly. Remove from heat.
7. Arrange orange slices on cooled tart crust. Pour orange filling over the top of the oranges and spread evenly. Refrigerate for at least 1 hour before serving.

Interesting Facts

• Blood oranges are a type of orange with a deep red flesh and a sweet, slightly tart flavor.
• The tart can be served warm or chilled.
• This tart can be stored in the refrigerator for up to 3 days.