Blood Orange Tart
Prep time
Cook time
Total time
Blood Orange Tart, shaped like a heart, perfect for Valentine's Day. Slightly unusual but so striking. You'll get compliments for these!
Recipe type: Dessert
Cuisine: American
Yield: 4 servings
For the crust
  • 1½ cups all-purpose flour
  • ½ cup (1 stick) butter, chilled
  • ¼ teaspoon salt
  • 2 tablespoons sugar
  • 1 large egg
For the filling
  • 5 blood oranges (small)
  • 1 tangerine (optional, just for contrast)
  • 3 tablespoons orange marmalade
  • Turbinado sugar
  1. In a food processor, mix flour, salt, and sugar. Pulse to combine.
  2. Cut butter into small cubes. Add to the flour, and pulse until mixture is crumbly.
  3. Add the egg and continue pulsing until mixture begins to clump together.
  4. Remove dough and place in a mound on a lightly floured surface. Gently shape the dough mixture into a ball, then flatten it into a disk. Try not to overwork the dough, to avoid tough crust. Cover dough with plastic wrap, and refrigerate for at least 30 minutes.
  5. Once chilled, divide the dough into 2 equal portions. Roll each portion into ¼ inch thickness and shape roughly into a triangle (see how-to photos below). Return to refrigerator while you prepare the filling.
  6. Peel oranges and tangerine, removing as much pith (the white membrane) as possible.
  7. Slice them into thin rounds, remove seeds.
  8. Spread about 1 tablespoon marmalade on the center of each crust, leaving about 1½ inch border. Arrange slices of oranges and tangerine, about 2 layers, on top of marmalade (see how-to photos below).
  9. Fold over the border, pleating some areas to create the heart shape.
  10. Brush beaten egg over the border. Sprinkle with turbinado sugar. Brush on more marmalade over the fruit.
  11. Bake in 375 F for 30 minutes.
This recipe makes 2 (6-inch) tarts, enough for 4 people.
Recipe by Fiesta Friday at