Blood orange tart with cardamom cream

Blood orange tart with cardamom cream
  • Serves icon Serves 8
  • Time icon 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.

 

Nutrition: per serving

Calories
509kcals
Fat
34g (18.7g saturated)
Protein
5.7g
Carbohydrates
43.9g (24.4g sugars)
Fibre
2.4g
Salt
0.1g
Calories
509kcals
Fat
34g (18.7g saturated)
Protein
5.7g
Carbohydrates
43.9g (24.4g sugars)
Fibre
2.4g
Salt
0.1g

Ingredients

  • 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

Method

  1. 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.
  2. 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).
  3. 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.
  4. Roll out the dough on a lightly floured surface to a rough 30cm circle, then transfer it to the prepared baking sheet.
  5. 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.
  6. 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.
  7. 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.

delicious. tips

  1. Use regular oranges with a dash of Campari if you can’t find blood oranges.

  2. Make the pastry up to 2 days ahead and keep covered and chilled.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine
Subscribe to delicious magazine today

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Peach recipes

Peach and pistachio galette

Cut through the golden flaky pastry to reveal a gorgeous pistachio frangipane filling topped with...

Save recipe icon Save recipe icon Save recipe

Sweet tart recipes

Chocolate and ginger studded frangipane galette

Flaky puff pastry, rich frangipane studded with salted chocolate and a scattering of crunchy almonds...

Save recipe icon Save recipe icon Save recipe

Blueberry recipes

Blueberry galette

This fruity open pie is suitable for freezing so you can make it in advance...

Subscribe to our magazine

Subscribe to delicious. magazine this month and receive a free cookbook

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine

Subscribe
Subscribe to the digital edition of delicious. magazine