Apr 232014
 

Blood Orange Tarts with Orange Almond Crust

When I hear someone say “blood oranges”, I am immediately whisked away to my time in Lugano and my many trips over the border into Italy. They have a perfume like no other and I loved having a tall freshly squeezed glass of the beautiful blood red juice. As I drank the sweet and tangy glass of nectar, I thought about the blue waters of Sicily. So when I made my weekly trip to my local organic farm shop and saw a crate full of blood oranges, my heart burst with joy. “Where are these from?”, I asked the green grocer. “They are from a farmer in  the Golan. They just arrived.”

Mr BT was returning from a business trip in a week, so I asked if they were going to be selling them for a while, and he said yes. So, a few days before Mr BT’s return, I bought enough for cocktails and for an idea I had for a Passover dessert. Initially, I was going to make an upside-down blood orange polenta cake which some Italian Jews serve for dessert on Passover, but the weather started getting warmer and I thought a nice simple tart with a creamy blood orange curd sounded more refreshing.

Blood Oranges

Until I cut into the orange, I was not sure what variety the oranges were, but as soon as I saw the dark red flesh, I knew they were the lovely Moro variety. The flavor is stronger and the perfume is more intense than a normal orange. It is more bitter than the other varieties, which is perfect for cocktails, marmalade, and creamy, luscious curd.

Blood Orange Juice

Mr BT and I have a history with blood orange juice: our guests were served a blood orange caipirinha when they arrived at the reception. The cocktail represented my Italian ancestry, payed homage to my Brazilian cousins, and reminded Mr BT that he was created from a beautiful love in Rome, the place where his parents married, lived, loved and made Mr BT.

The tart was made with simple ingredients, but delivered even more than I expected. It brought back beautiful memories of my time in Lugano and trips to Italy, my wedding, my in-laws’ grand love affair, and stirred the excitement of a early fall trip to one place neither one of us have been to: Sicily. We will be celebrating rather important, ahem, birthdays this year, and what better place to do so, than in beautiful Sicily?

Almond-Orange Tart Base

Blood Orange Tart with Orange-Almond Crust
For the curd:

6 egg yolks

Zest of 2 blood oranges (don't forget to grate the zest first before juicing)

125 milliliters (½ cup) blood orange juice

1-½ tablespoons lemon juice

165 grams (¾ cup) caster (superfine) sugar

70 grams (5 tbsp) cold butter, chopped

For the crust:

170 grams (6 ounces) whole almonds

1/4 cup caster (superfine) sugar

2 teaspoons blood orange zest

70 grams (5 tablespoons) butter, melted

For curd:

Place the egg yolks, orange juice, lemon juice and sugar in a saucepan over low heat and whisk to combine. Cook, stirring constantly, until thickened. Remove from the heat and gradually add the butter, stirring well after each addition. Pour into a bowl, press a sheet of plastic wrap onto the surface of the curd to prevent a skin from forming. Refrigerate for 1 hour or overnight. The curd should be thick.

For the crust:

Preheat oven to 180C (350°F) and butter a 22cm (9-inch) tart tin or 4 individual tart tins with a removable bottom.

In a food processor, grind the almonds with the sugar and orange zest until finely ground. Add the butter and pulse a few times, until the butter is evenly distributed. You may need to stir the mixture with a spatula before placing it in the tart tin. Pat almond mixture into the bottom and sides of tart tin. Bake for 10 minutes, until the nuts are lightly toasted, then remove to a rack to cool.

http://www.baronesstapuzina.com/2014/04/23/blood-orange-tart-with-orange-almond-crust-2/

Mar 312013
 

[Translate] It is hard to get a chef to part with a special recipe and when you finally get the recipe out of them, they may leave out key ingredients so that when you try to make it at home, it doesn’t taste like you had at their restaurant. I can understand why they don’t want to give away all of their secrets because chefs, cookbook authors and some bloggers work very hard at perfecting their recipes, and they don’t want to give them away for free. This story rings true with Mr. BT’s haroset recipe. This recipe was a closely guarded secret of my husband’s and I have been trying for years to get Click here to continue reading this post

Dec 282012
 

[Translate] There is a stereotype that all Jews eat Chinese food on Christmas Eve, well…. my family either ate Chinese at our favourite restaurant or we had Texas barbecued brisket from Ft. Worth, Texas’ famous Cousin’s Bar-B-Q , Greenberg’s smoked turkey from Tyler, Texas and the fixins: homemade mustard coleslaw, Mom’s baked beans, etc.  I can’t eat it anymore because it is not kosher, but Cousin’s make some of the best damn barbecued brisket I have ever had. One of these days I am going to try to make my own. So, in keeping with the family tradition, I made a non-traditional Kung Pao Turkey by torchlight. No, it is not a family  tradition to Click here to continue reading this post

Dec 222012
 

[Translate] For those of you who have followed me on this blog, you know that I have had many cooking mentors in my life: my mother, father, both grandmothers, Uncle Alfred, my second mom Alberta, and my third mom Ying. Ying is not just a cook, she is really a chef who understands the science of cooking, someone who knows if there isn’t enough leavening, if there is too much sugar or too much butter, and knows how to doctor something that was over or under seasoned. She just knows and can explain it. She was my baking science teacher and my Chinese cooking teacher. She and my Dad (z”l) taught me everything I know Click here to continue reading this post

Sep 222012
 

[Translate] Over the years I have posted a lot of recipes for slow cooking on my blog; this stems from my dream to have an outdoor brick oven for making pizza, bread and clay pots filled with some slow-simmering concoction. Slow cooking takes me back to my childhood when I watched my great-grandmother make all of the lovely baked goods, stewed fruits, and gooey, browned chicken that she made in a crusty old enameled pot she brought with her from Germany in 1935. Oma used her body and soul to make plum cakes, lebkuchen, butter cookies, spiced plums, stewed figs, etc. She didn’t have a Kitchenaid or a food processor, she made everything from scratch, Click here to continue reading this post

Jun 302012
 

[Translate] As you drive on the rocky and uneven road down to the Goat with the Wind (Halav im HaRuach) organic dairy, a solar-powered goat farm near the village of Yodfat in the Galilee region, you are taken back in time. I felt like I was in Biblical times, a shepherdess walking to visit my friends up the hill who sell amazing cheeses. The air was clean and fresh, and the view was breathtakingly beautiful which made me forget about all the stresses and normal day-to-day life. Amnon and Dalia, who studied cheesemaking in Italy, have made everything beautiful: the stone buildings, the restaurant kitchen, the treehouse-like dining rooms; even the barn for the goats Click here to continue reading this post

May 122012
 

[Translate] As I started describing in my last blog post, Mr BT and I went to our friends Cassia and Massimo for a festive Yom Ha’atzmaut meal: we brought the lamb and dessert and Massimo made the primo piatto, pasta with sauteed cherry tomatoes and garlic. The cherry tomatoes were sauteed in a lovely extra virgin oil oil from our favorite olive oil producer, the Jahshan family in Kalanit near Tiberias, and he also added about six cloves of fresh garlic that we bought at Shuk Ramle a week before. The cherry tomatoes were bursting with sweetness and the garlic gave the sauce a slight fiery touch. It was bellissimo! Cassia and Massimo also provided Click here to continue reading this post

May 052012
 

[Translate] Spring has sprung all over Israel and after a rather sad period in my life, I am basking in the beauty of nature’s bounty. Over the past few weeks, Mr BT and  I have travelled to the north and south of the country visiting dairies, wineries, open markets, flower shows and renewed my spirits and zest for life. I think my father would be a bit annoyed with me for taking so long to post, but I just wasn’t ready until now. Before Pesach, I bought two 1/4 lambs (shoulder and ribs) which I didn’t have a chance to cook during the holiday, but I found two great opportunities to roast them: the Shabbat Click here to continue reading this post

Mar 252012
 

[Translate] Losing a loved one is something that no one wishes on themselves or at least hopes that the person one has lost had a very long and fruitful life, but when the loss is a parent whose time on earth could have lasted a little longer, the pain is somehow deeper. My much beloved father died at the age of 73 after an 11 year battle with Alzheimer’s; an evil disease that removes one’s essence. He was so full of life, had so many more things he wanted to explore, meals he wanted to make, life events he wanted to experience. He was my father, my mentor, my biggest fan, my professor of art, Click here to continue reading this post

Feb 122012
 

[Translate]   I don’t know why, but I have always had a fascination with mincemeat. I don’t even remember the first time I ate this boozy filling in a pie, but I must have been a child and for some strange reason this little girl, who was quite a picky eater, when it came to new foods and food with strange names, never questioned whether there really was meat in this rather sweet and spicy dessert. I just thought it tasted good. Flash forward to 1982 and my first trip to the island across the pond: I remember having an Eccles Cake at a picnic at Windsor Great Park watching Prince Charles miss the wooden Click here to continue reading this post

Related Posts with Thumbnails
Close

Loading ...

Sorry :(

Can't connect ... Please try again later.