Comments on: flaky blood orange tart http://smittenkitchen.com/2009/01/flaky-blood-orange-tart/ Wed, 23 May 2012 22:18:57 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Liz http://smittenkitchen.com/2009/01/flaky-blood-orange-tart/#comment-1755048 Liz Fri, 06 Apr 2012 01:16:46 +0000 http://smittenkitchen.com/?p=1862#comment-1755048 I made this as written and it was divine! I would like to make it again but I think I've missed my blood orange window. Do you think this would work with Meyer lemons? I made this as written and it was divine! I would like to make it again but I think I’ve missed my blood orange window. Do you think this would work with Meyer lemons?

]]> By: ScottZ http://smittenkitchen.com/2009/01/flaky-blood-orange-tart/#comment-1689820 ScottZ Wed, 14 Mar 2012 14:22:44 +0000 http://smittenkitchen.com/?p=1862#comment-1689820 I made this over the weekend in order to use up our crop of Blood Oranges before they went bad. It turned out fantastic!, even without the caramel sauce. We did have a bit of an issue with the orange segments: one of the household helpers saw them sitting in a strainer and decided we needed the juice from them. So, I had to re-section 5 blood oranges. Luckily, we still had some left. This one will be used next year with the next crop of oranges. I made this over the weekend in order to use up our crop of Blood Oranges before they went bad. It turned out fantastic!, even without the caramel sauce.

We did have a bit of an issue with the orange segments: one of the household helpers saw them sitting in a strainer and decided we needed the juice from them. So, I had to re-section 5 blood oranges. Luckily, we still had some left.

This one will be used next year with the next crop of oranges.

]]> By: deb http://smittenkitchen.com/2009/01/flaky-blood-orange-tart/#comment-1598912 deb Sun, 12 Feb 2012 19:48:08 +0000 http://smittenkitchen.com/?p=1862#comment-1598912 Hi Nick -- I am not sure I follow. You can also cut citrus skin off with a knife. Hi Nick — I am not sure I follow. You can also cut citrus skin off with a knife.

]]> By: Nick P (Bakefails) http://smittenkitchen.com/2009/01/flaky-blood-orange-tart/#comment-1582317 Nick P (Bakefails) Wed, 08 Feb 2012 17:15:51 +0000 http://smittenkitchen.com/?p=1862#comment-1582317 Do you know of another way to peel citrus fruits aside than with your fingernails? I tried peeling these with my thumb, but maybe I pulled too hard and did something to it... :P Do you know of another way to peel citrus fruits aside than with your fingernails? I tried peeling these with my thumb, but maybe I pulled too hard and did something to it… :P

]]> By: flynn http://smittenkitchen.com/2009/01/flaky-blood-orange-tart/#comment-1404725 flynn Tue, 03 Jan 2012 16:04:34 +0000 http://smittenkitchen.com/?p=1862#comment-1404725 okay, i just commented, but seriously, adding the blood orange juice to the caramel sauce is seriously taxing my new year's resolutions. d*mn!, that's good stuff! okay, i just commented, but seriously, adding the blood orange juice to the caramel sauce is seriously taxing my new year’s resolutions. d*mn!, that’s good stuff!

]]> By: flynn http://smittenkitchen.com/2009/01/flaky-blood-orange-tart/#comment-1399051 flynn Mon, 02 Jan 2012 20:37:14 +0000 http://smittenkitchen.com/?p=1862#comment-1399051 I was delighted with the way it turned out. We had a bit of sour cream that I added with the half and half to the caramel along with the bit of leftover blood orange juice that another commenter suggested. This was a very pretty way to celebrate winter and make the obligatory meal of greens and black-eyed peas more festive. Cheers, and thanks again for sharing! I was delighted with the way it turned out. We had a bit of sour cream that I added with the half and half to the caramel along with the bit of leftover blood orange juice that another commenter suggested. This was a very pretty way to celebrate winter and make the obligatory meal of greens and black-eyed peas more festive. Cheers, and thanks again for sharing!

]]> By: Matt Jackson http://smittenkitchen.com/2009/01/flaky-blood-orange-tart/#comment-1179060 Matt Jackson Mon, 21 Nov 2011 04:56:37 +0000 http://smittenkitchen.com/?p=1862#comment-1179060 This is such a great recipe, I'm so glad you shared it! I made it soon after you originally posted a couple years ago and have since made it several times with grapefruit with excellent results and used the basic construction and pastry for several other fruits, and it is always with delicious! What a treasure! This is such a great recipe, I’m so glad you shared it! I made it soon after you originally posted a couple years ago and have since made it several times with grapefruit with excellent results and used the basic construction and pastry for several other fruits, and it is always with delicious! What a treasure!

]]> By: Rosemary http://smittenkitchen.com/2009/01/flaky-blood-orange-tart/#comment-773836 Rosemary Sat, 09 Jul 2011 19:59:04 +0000 http://smittenkitchen.com/?p=1862#comment-773836 I made this yesterday with ruby red grapefruits and strawberries. Only put it in the freezer for 3 hours or so. I also misread the dough recipe and put in too much butter and not enough sugar. When I took it out of the oven, there was burned juice all over the cookie sheet. For some reason, even though it came out looking pretty good, I immediately had this horrible but very specific feeling that this tart was NOT going to be worth all the work I put into it. I left for the evening feeling like I had wasted my time. I got home really late that night and STARVING. I figured, why not try a piece? OMG. SO DELICIOUS. The dough is like the most perfect flaky pie dough. The bottom crust was moist but not soggy at all. The tarte was not very sweet on its own--WHICH I PREFER--and then with the caramel sauce it was PERFECT. I never would have thought to serve this with caramel but it was so great. Next time I am going to make like 10 of these things and freeze all of them so I can whip one out whenver I feel like it. THANKS! I also cooked this with chipped nail polish and lived to tell the tale. I made this yesterday with ruby red grapefruits and strawberries. Only put it in the freezer for 3 hours or so. I also misread the dough recipe and put in too much butter and not enough sugar. When I took it out of the oven, there was burned juice all over the cookie sheet. For some reason, even though it came out looking pretty good, I immediately had this horrible but very specific feeling that this tart was NOT going to be worth all the work I put into it. I left for the evening feeling like I had wasted my time.

I got home really late that night and STARVING. I figured, why not try a piece?

OMG. SO DELICIOUS. The dough is like the most perfect flaky pie dough. The bottom crust was moist but not soggy at all. The tarte was not very sweet on its own–WHICH I PREFER–and then with the caramel sauce it was PERFECT. I never would have thought to serve this with caramel but it was so great.

Next time I am going to make like 10 of these things and freeze all of them so I can whip one out whenver I feel like it. THANKS!

I also cooked this with chipped nail polish and lived to tell the tale.

]]> By: mimi pond http://smittenkitchen.com/2009/01/flaky-blood-orange-tart/#comment-596331 mimi pond Sun, 06 Mar 2011 21:12:35 +0000 http://smittenkitchen.com/?p=1862#comment-596331 I am amazed at both people who fail to read directions carefully and people who don't know a joke when they see it. That said, I plunged into making this without having absorbed the "freeze the tart for 4 hours" part of the deal. Jesus. I had my daughter's 4 teenage friends to impress! I couldn't do that! Deb, I just went ahead and cooked that un-frozen tart on a silpat-lined rimmed sheet for about 30 minutes...and it was just fine! My hard-to-impress husband lost his mind over it, especially with the caramel. So what is the deal with the freezing direction? You do know I worship you? I am amazed at both people who fail to read directions carefully and people who don’t know a joke when they see it. That said, I plunged into making this without having absorbed the “freeze the tart for 4 hours” part of the deal. Jesus. I had my daughter’s 4 teenage friends to impress! I couldn’t do that! Deb, I just went ahead and cooked that un-frozen tart on a silpat-lined rimmed sheet for about 30 minutes…and it was just fine! My hard-to-impress husband lost his mind over it, especially with the caramel. So what is the deal with the freezing direction?
You do know I worship you?

]]> By: Erica http://smittenkitchen.com/2009/01/flaky-blood-orange-tart/#comment-593701 Erica Tue, 01 Mar 2011 04:24:18 +0000 http://smittenkitchen.com/?p=1862#comment-593701 Made this last night, YUM!! And put some leftover caramel sauce in my coffee this morning. SO decadent! Made this last night, YUM!! And put some leftover caramel sauce in my coffee this morning. SO decadent!

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