Blood orange tart with cardamom cream
- February 2020
- Serves 8
- Hands-on time 30 min, plus chilling, oven time 25-30 min
Our gorgeous blood orange tart really showcases this seasonal fruit at its absolute best. They’re encased in a buttery pastry with hazelnut frangipane and then served with cardamom cream – this is utter dessert heaven.
Take a look at this chocolate, banana and hazelnut galette too, for an even richer version.
- 34g (18.7g saturated)
- 43.9g (24.4g sugars)
- 4 large or 6 small blood oranges
- 200g plain flour, plus extra to dust
- 100g unsalted butter, diced
- 100g caster sugar
- 1 medium free-range egg, separated
- 1-2 tbsp iced water
- 50g ground hazelnuts
- 50g unsalted butter, softened
- For the blood orange syrup
- 2 blood oranges
- 2 tbsp maple syrup or honey
For the cardamom cream
- 200ml double cream
- 1-2 cardamom pods, seeds removed and ground to a powder in a pestle and mortar
- 1 tbsp icing sugar
You’ll also need…
- Large baking sheet lined with compostable baking paper; food processor; electric mixer
- Finely grate the zest of 1 orange and set aside for the pastry. Peel 4-6 oranges (depending on their size), including the zested one, making sure you cut off and discard all the bitter pith. Thinly slice all the oranges.
- To make the pastry, briefly pulse together the flour and 100g unsalted butter in a food processor until the mixture resembles breadcrumbs. Add 50g of the sugar, the grated orange zest, the egg yolk (reserving the white) and 1-2 tbsp iced water. Pulse again until the mixture just starts to come together. Transfer to a clean, lightly floured surface and gently work into a dough. Shape into a disc, wrap well and chill for 30 minutes (see Make Ahead).
- Heat the oven to 220°C/200°C fan/gas 7. For the orange syrup, squeeze the juice from 2 oranges into a small saucepan, add the maple syrup or honey, then simmer over a medium heat for 5-6 minutes or until the sauce is syrupy. Set aside to cool.
- Roll out the dough on a lightly floured surface to a rough 30cm circle, then transfer it to the prepared baking sheet.
- Put the ground hazelnuts, 50g softened unsalted butter and the remaining 50g sugar in a mixing bowl. Using an electric mixer, whisk until pale and fluffy – about 6 minutes. Spread the mixture over the pastry base, leaving a 4cm border all around.
- Arrange the sliced oranges, slightly overlapping, over the hazelnut mixture. Fold in the edges of the pastry to form a crust. Whisk the egg white until just frothy, then brush it over the pastry rim to glaze. Transfer the tart to the oven and bake for 25-30 minutes until the pastry is golden. Set aside to cool.
- Just before serving, whip the cream, ground cardamom and icing sugar in a mixing bowl until it reaches the soft peak stage (the peaks fall over when you take out the whisk). Serve slices of tart with a dollop of cream and the blood orange syrup.
Use regular oranges with a dash of Campari if you can’t find blood oranges.
Make the pastry up to 2 days ahead and keep covered and chilled.
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