Comments on: flaky blood orange tart

By: Laura

Laura — Mon, 30 Mar 2009 06:15:37 +0000

I made this for brunch yesterday and it was a hit! However, I did use a mix of navel oranges, tangerines and blood oranges instead of using all blood oranges (blood oranges were ridiculously expensive at my local grocery), the resulting mixed citrus tart was very lovely.

Also, I’m addicted to the fabulous caramel sauce!

By: beth

beth — Fri, 06 Mar 2009 20:30:35 +0000

Grrrrr mine does not look like that! and it smells nasty!
not for a beginner with no knife skills and no patience like me

By: Lindsey

Lindsey — Mon, 23 Feb 2009 20:45:43 +0000

I made this over the weekend and really enjoyed it! I am going to make it again this week for friends… I love that I can construct the tart the night before and freeze it. I also think I de-pithed the blood oranges the wrong way (it took forever!), so I am looking forward to following your picture-instructions more carefully.

Deb – how do you think it would work with Ruby Red grapefruits? I was thinking that I would at least need to add a bit more sugar… I love grapefruits and have been eating so many of them recently.

By: Esther

Esther — Sun, 22 Feb 2009 20:52:46 +0000

Delighted by the prospect of fruit-based baked goods in winter, I made this bejeweled tart last weekend.

At first, I was a bit frustrated at the amount of time that it took, mainly because I didn’t read the recipe clearly beforehand and I have a slightly obsessive disdain for pith. Bottom line: delicious, especially after chilling for a day (although less beautiful, the flavors had settled a bit).

The caramel sauce is a must: there was a “wideness” to it that made it particularly dangerous to store in the fridge–I ended up having to make chocolate cupcakes to fill with the sauce, preventing me from eating a spoonful every time I pass the fridge. Topped with buttercream frosting and a caramel corn garnish, they yielded rave reviews for days.

Gorgeous winter brunch fare.

By: Consummate Chef

Consummate Chef — Tue, 17 Feb 2009 01:48:18 +0000

I think blood oranges are gorgeous. I definitely want to try this!

By: Bett

Bett — Mon, 09 Feb 2009 07:18:44 +0000

Wow! This looks unbelievable!

Someone couldn’t find blood oranges – Trader Joe had them last week and probably still does – at a very good price. Good luck!

By: Ang

Ang — Mon, 09 Feb 2009 00:07:57 +0000

Jeez, Debs, between your full-time freelance gig and this blog, you’d think you’d have more than enough time to keep your nails perfect for your non-paying readers.

To all the people who complained, rest assured you’ll never be invited over for dinner. Also, rest assured you ingest far worse things than tiny nail polish chips every time you eat out (human sweat, for one). Yum.

By: Jeffrey Bryan

Jeffrey Bryan — Sun, 08 Feb 2009 22:09:55 +0000

Well, it looked amazing but the taste just wasn’t there. The caramel sauce and crust tasted amazing but the oranges tasted just like you’d imagine… like baked oranges.

By: Jeffrey Bryan

Jeffrey Bryan — Sun, 08 Feb 2009 05:39:05 +0000

Mine’s in the freezer right now. Morning can’t come soon enough :-)

By: Astrid

Astrid — Sat, 07 Feb 2009 15:00:08 +0000

I found your blog the other day and just HAD TO TRY this tart! Mine is in the freezer waiting to be baked. I can’t wait to eat it!

Fantastic photos!