This tart is such a treat! You really can’t go wrong with citrus curd anything in my opinion, but the combination of meyer lemons and the gorgeous color from the blood orange juice is both stunning and delicious. I used my favorite tart crust recipe from the super-talented Alanna of The Bojon Gourmet’s cookbook (it’s an essential, if you don’t have it). This recipe is perfect for summer entertaining, you can assemble and freeze the tart crust and make the curd in advance, then bake it the day-of. I love it decorated with edible flowers but a simple sprinkling of powdered sugar is really just enough.
Speaking of lovely things, the linens in this post are from Rough Linen. I was so happy to get my hands on their work I’d been admiring on instagram for months, and they’re honestly even more beautiful in person. The textures are perfect, I love the raw hem on the tablecloth, and they’re so well made. I’ve used them all multiple times now and they’ve washed well, I think I’ll love them more as they age. Usefulness, beauty, and resilience are hard to come by.
I hope you love this tart as much as I do, I’ve made it a few times already and can’t wait to get my hands on some citrus to make it again. As always, comment below or email me if you have any questions or suggestions, I always love hearing from you. It truly makes my day.
Sources // linens // cake stand // ceramic plates and bowl
- ½ cup (60 grams) blanched almond flour (my favorite is from Bob's Red Mill)
- ½ cup (80 grams) sweet white rice flour
- ½ cup (55 grams) oat flour
- 2 tablespoons (12 grams) tapioca flour
- ¼ cup (50 grams) granulated sugar
- ¼ teaspoon salt
- 6 tablespoons cold, unsalted butter, diced
- ¾ teaspoon vanilla extract
- ¼ teaspoon almond extract
- 1 cup of juice (juice 4-5 lemons and use blood orange juice to make a total of 1 cup juice)
- 1 cup (200 grams) granulated sugar
- 1 stick plus 4 tablespoons unsalted butter
- 5 egg yolks
- 4 whole eggs
- zest of 1-2 lemons (meyer, if you can get them)
- 1 teaspoon vanilla bean paste (optional)
- Butter a 9-inch tart pan.
- Preheat the oven to 375 degrees with the rack positioned in the center of the oven (if you're assembling and baking in the same day).
- In the bowl of a stand mixer fitted with the paddle attachment, combine the flours, sugar, and salt. Scatter the butter pieces over the flours and drizzle with the vanilla and almond extracts. Turn the mixer on medium-low and mix until the dough comes together in clumps, about 3-5 minutes.
- Dump the dough into your tart pan and press the dough evenly into the pan, working from the sides to the bottom. Prick the bottom of the crust all over with a fork and freeze until firm, 15-30 minutes (or overnight).
- Bake for 18-22 minutes, then press the sides and the bottom down with the back of a spoon to help it hold together when cooled.
- Prepare a double boiler by filling a saucepan with an inch of water and placing a snugly fitting stainless steel mixing bowl into it, making sure the bottom of the bowl does not touch the water.
- Whisk the juice, egg yolks, whole eggs, and sugar in the bowl until smooth. Cook over medium heat, continuing to whisk until the curd is thick enough to coat the back of a spoon (about 170 degrees Fahrenheit), then remove the bowl from the double boiler and stir in the cubes of butter slowly.
- Strain the curd through a fine-mesh sieve, then stir in the zest and vanilla bean paste (if using) and refrigerate in an air-tight container with plastic wrap over the surface (to prevent a skin from forming) for up to 3 days or freeze for up to three months.
- Preheat the oven to 325 degrees Fahrenheit and place the oven rack in the center.
- Pour the cooled curd into the cooled tart pan, filling just shy of the top of the tart crust (you may have some curd leftover, I recommend taking a spoon to it). Bake for about 20 minutes, until the center is just wobbly but not wet. Remove it from the oven and allow it to come to room temperature. Serve at room temperature or chilled.
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