Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 1 egg yolk
- 1/4 cup ice water
- 1 cup ricotta cheese
- 1/2 cup powdered sugar
- 2 tbsp blood orange zest
- 2 tbsp blood orange juice
- 2 eggs
- 3-4 blood oranges, peeled and sliced
Special equipment needed:
- 9-inch tart pan with removable bottom
- Parchment paper
- Rolling pin
- Mixing bowls
- Whisk
- Electric mixer
- Citrus zester
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large mixing bowl, combine the flour, sugar, and salt. Add the chilled butter cubes and use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
3. In a small bowl, whisk together the egg yolk and ice water. Add the egg mixture to the flour mixture and stir until the dough comes together.
4. Turn the dough out onto a lightly floured surface and knead a few times until it forms a smooth ball. Flatten the dough into a disk, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes.
5. Roll out the dough on a lightly floured surface to fit the tart pan. Line the pan with parchment paper and place the dough in the pan. Trim the edges and prick the bottom of the crust with a fork.
6. In a mixing bowl, combine the ricotta cheese, powdered sugar, blood orange zest, blood orange juice, and eggs. Whisk until smooth.
7. Pour the ricotta mixture into the prepared crust. Arrange the blood orange slices on top of the ricotta mixture.
8. Bake the tart for 35-40 minutes or until the filling is set and the crust is golden brown.
9. Let the tart cool to room temperature before serving.
Time:
Preparation time: 45 minutes
Cooking time: 35-40 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 320
Fat: 18g
Carbohydrates: 31g
Protein: 7g
Sodium: 120mg
Sugar: 14g
Substitutions for ingredients:
- Regular oranges can be used instead of blood oranges.
- Mascarpone cheese can be substituted for ricotta cheese.
Variations:
- Add sliced almonds to the top of the tart before baking.
- Use a graham cracker crust instead of a pastry crust.
- Add a tablespoon of Grand Marnier to the ricotta mixture for a boozy twist.
Tips and tricks:
- Make sure the butter is chilled before adding it to the flour mixture.
- Use a sharp knife to slice the blood oranges thinly and evenly.
- Chill the dough for at least 30 minutes before rolling it out to prevent shrinkage.
Storage instructions:
Store the tart in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the tart in a 350°F oven for 10-15 minutes or until warmed through.
Presentation ideas:
Serve the tart on a cake stand or platter. Dust with powdered sugar before serving.
Garnishes:
Garnish with fresh mint leaves or blood orange segments.
Pairings:
Pair with a glass of Prosecco or a cup of hot tea.
Suggested side dishes:
Serve with a side of fresh berries or a green salad.
Troubleshooting advice:
- If the crust is too dry, add a tablespoon of ice water at a time until it comes together.
- If the filling is too runny, bake the tart for an additional 5-10 minutes.
Food safety advice:
Make sure the eggs are fully cooked before serving.
Food history:
Tarts have been a popular dessert in Europe since the Middle Ages.
Flavor profiles:
The tart has a sweet and tangy flavor from the blood oranges and a creamy texture from the ricotta cheese.
Serving suggestions:
Serve the tart as a dessert after a dinner party or as a special treat for brunch.
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Region: Italian