Ooooh, that looks divine; what a magnificent color. However, I’m not sure I will get to the recipe any time soon since I am no longer a Whole Foods shopper and I can’t imagine that Trader Joe’s will stock blood oranges. Damn. WRT your last comment in your previous post, I don’t dine much at Marion Street, I mostly shop. I don’t think I have ever been there for lunch. I have two kids, and feeding them is often like trying to feed Jack Sprat & his wife. For example, my oldest requests raclette for his special birthday meal while my youngest cries if you forget and put parmesan on the pasta. So….
thrilled to find this wonderful-looking recipe. I’m on a bit of galette-making binge (chronicled on my blog, Margin Notes) and this is going to be the next one on my list. thanks so much for writing it up
I have been drooling over this recipe since I saw it in Food and Wine a couple years back. I haven’t made it yet because the right occassion hasn’t come up and because I’m afraid of exactly what you predict, that it’s so good, I’ll just want to demolish it off in an embarrassing amount of time. One of these days soon, I will be trying it!
Ummph…I am weak in the knees just looking at this GORGEOUS tart/gallette/crostata~! The citrus is stunning, and how crumbly and buttery does that crust look? I can just semall and taste this piece of loveliness! And, …the salty-caramel sauce? Double-ummph :)! Thanks for sharing such a lovley and inspiring post!
Ummph…I am weak in the knees just looking at this GORGEOUS tart/gallette/crostata~! The citrus is stunning, and how crumbly and buttery does that crust look? I can just smell and taste this piece of loveliness! And, …the salty-caramel sauce? Double-ummph :)! Thanks for sharing such a lovely and inspiring post!
PS- I saw a similar tart in Big Sur Bakery Cookbook using pink grapefruit. Also pretty, but I’ll try the blood oranges!
We are a household of two, and I only bought 6 blood oranges the other day. How do you think it would work if I halved the recipe? I was so excited to see your post, as I have been craving craving blood oranges recently.
Oh goodness, that looks amazing! I love blood oranges – they’re so beautiful, and so tasty! I am going to try this with tangelos … I have an arsenal of the oranges stashed on top of my fridge. Your photos are fantastic.
Having made and enjoyed this tart, I want to point out all the extras that can be made from the scraps: candied orange peels, orange syrup (from boiling the peels), orange sugar (from tossing the boiled peels), etc.
Has anyone tried making this with a type of orange besides blood oranges? I’d like to make the tart for a big crowd, but am not sure I want to pay for blood oranges. Do you think another variety would work?
I haven’t made it with anything other than blood oranges. I think it would be quite different with another type of orange. I think the tartness of the blood oranges is pretty important to the overall taste of the tart. If you do give it a try, I would suggest reducing the amount of sugar you use. Also, I wouldn’t count on this tart serving more than 6 people, so if you are making this for a crowd you’re going to need to make a few of them.
Good luck, Tim
I made this tart and although my edges were a little jagged (the tart was really stuck to the baking parchment when I took it off), it looked fine and tasted delicious. I would say that it serves 5 people well. Serving it for six left them picking the crumbs and all but licking the plate. It was such a hit that I’m making two this week for a bigger dinner party.
I just made this with the most beautiful blood oranges from my San Francisco farmers market and it was so lovely. It’s also a perfect treat to bring to a brunch/lunch get-together – you can do everything the previous night, let it freeze, and then when you wake up it can bake while while you’re getting ready. And it’s so beautiful, it impresses everyone!