Tangelo tart with candied blood oranges

Treat yourself.
tangelo tart with candied blood oranges
1H 50M

Tangelos are a cross between a tangerine and a grapefruit. They look like an especially richly coloured, smallish orange with a slight neck at the stem end, and taste like a sweet orange.

Treat yourself with this scrumptiously sweet tangelo tart with sweet candied blood oranges. The perfect dessert to serve at your next dinner party, for a birthday or just an indulgent treat.

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Candied blood oranges


1.Process flour, sugar and butter until mixture resembles breadcrumbs. Add egg yolk and the water; process until ingredients just come together. Wrap pastry in plastic wrap; refrigerate 30 minutes.
2.Grease a 3cm deep, 23cm round loose-based tart tin. Roll pastry between sheets of baking paper until 3mm thick and large enough to line the tin. Lift pastry into tin, ease into base and side, trim edge; prick base all over with a fork. Cover; refrigerate 20 minutes.
3.Meanwhile, preheat oven to 190°C/375°F.
4.Place tin on an oven tray; line pastry with baking paper, fill with dried beans or rice. Bake 10 minutes. Remove paper and beans; bake a further 10 minutes or until browned lightly. Cool on tray.
5.Reduce oven to 170°C/325°F.
6.Whisk rind, juice, eggs, caster sugar and cream in a large bowl until combined. Strain mixture into pastry case.
7.Bake tart 35 minutes or until just set. Cool. Cover; refrigerate 3 hours or overnight.
8.Make candied blood oranges; stir sugar, water and juice in a large frying pan over medium heat until sugar dissolves. Add orange slices; simmer, 20 minutes or until rind is soft. Add honey to pan; simmer a further 15 minutes or until oranges are candied and syrup is thickened.
9.Stand tart at room temperature for 30 minutes before serving; top with half the candied oranges and a little syrup. Serve tart cut into slices with remaining candied oranges and syrup.

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