Recipe

Tangelo tart with candied blood oranges

Treat yourself with this scrumptiously sweet tangelo tart with sweet candied blood oranges. The perfect dessert to serve at your next dinner party, for a birthday or just an indulgent treat.

  • 20 mins preparation
  • 1 hr 30 mins cooking
  • Serves 8
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Ingredients

Tangelo tart with candied blood oranges
  • 1 1/2 cup (225g) plain (all-purpose) flour
  • 2 tablespoon icing (confectioners') sugar
  • 125 gram cold butter, chopped coarsely
  • 1 egg yolk
  • 1 tablespoon chilled water
  • 1 tablespoon finely grated tangelo rind
  • 1/2 cup (125ml) strained freshly squeezed tangelo juice
  • 5 eggs
  • 3/4 cup (165g) caster (superfine) sugar
  • 300 millilitre pouring cream
Candied blood oranges
  • 1/2 cup (110g) caster (superfine) sugar
  • 1 1/2 cup (375ml) water
  • 1/2 cup (125ml) strained freshly squeezed blood orange juice
  • 3 medium blood oranges
  • 3 medium blood oranges (480g), cut into 5mm slices
  • 1/2 cup (180g) honey

Method

Tangelo tart with candied blood oranges
  • 1
    Process flour, icing sugar and butter until mixture resembles breadcrumbs. Add egg yolk and the chilled water; process until ingredients just come together. Wrap pastry in plastic wrap; refrigerate 30 minutes.
  • 2
    Grease a 3cm deep, 23cm round loose-based tart tin. Roll pastry between sheets of baking paper until 3mm thick and large enough to line the tin. Lift pastry into tin, ease into base and side, trim edge; prick base all over with a fork. Cover; refrigerate 20 minutes.
  • 3
    Meanwhile, preheat oven to 190°C.
  • 4
    Place tin on an oven tray; line pastry with baking paper, fill with dried beans or rice. Bake for 10 minutes. Remove paper and beans; bake a further 10 minutes or until browned lightly. Cool on tray.
  • 5
    Reduce oven temperature to 170°C.
  • 6
    Whisk rind, juice, eggs, caster sugar and cream in a large bowl until combined; strain into pastry case.
  • 7
    Bake tart for 35 minutes or until just set. Cool. Cover; refrigerate 3 hours or overnight.
  • 8
    Make candied blood oranges. Stir sugar, the water and juice in a large frying pan over medium heat until sugar dissolves. Add orange; simmer for 20 minutes or until rind is soft. Add honey to pan; simmer a further 15 minutes or until oranges are candied and syrup is thickened.
  • 9
    Stand tart at room temperature 30 minutes before serving; top with half the candied blood oranges and a little syrup. Serve tart cut into slices with remaining candied blood oranges and syrup.

Notes

Tart can be made a day ahead. Candied blood oranges are best made close to serving.