This year seems to already be flying away and we here in Sydney have welcomed autumn. Funny thing for an European to think of Easter in autumn. So, when the two of us think of Easter, spring still comes to mind, blooming flowers everywhere in beautiful vibrant colours. We love poppies, so wonderfully delicate yet vibrant and poppy seeds are much loved for baking in Europe. Eggs are obviously a staple for baking especially around Easter and Corina also remembers blood oranges from her time in Texas.
There you are, our ingredients of choice for these delicious tarts. If you can’t get blood oranges, use normal ones but omit the lemon juice.
There’s certainly something opulent and mysterious about this kind of fruit and it was once reserved only for royalty and the very privileged.
The flesh develops its characteristic maroon colour when the fruit develops with low temperatures during the night. Sometimes there is dark colouring on the outside rind as well, depending on the variety.
Blood oranges are usually sweeter than the normal orange and therefore I added a bit of lemon juice to my tart filling. The distinctive dark flesh colour is caused by the anthocyanins, a family of antioxidants. It also contains a rich blend of vitamin C, folic acid, calcium, vitamin A and fibre. Quite a superfood!
Blood orange tarts with candied orange
3/4 cup thickened cream
½ cup caster sugar
3 teaspoons finely grated blood orange rind
2/3 cup blood orange juice
2 tablespoons lemon juice
2 teaspoons cornflour
1 1/2 cups plain flour
1/4 cup caster sugar
125g butter, chilled, chopped
1 egg, lightly beaten
1 ½ tablespoons poppy seeds
1 tablespoon water, chilled
Candied orange slices
1 cup caster sugar
2/3 cup fresh blood orange juice
1/3 cup water
1 blood orange, thinly sliced
For the pastry, put flour, sugar and butter in a food processor. Process until mixture resembles fine breadcrumbs. Add egg, poppy seeds and water. Process until dough just comes together. Turn out onto a lightly floured surface. Knead until just smooth. Shape into a disc. Cover in plastic wrap. Refrigerate for 30 minutes.
Preheat oven to 200°C/180°C fan-forced. Grease 8 little fluted, loose-based tartlets (ø 12cm) tins. Roll out pastry between 2 sheets of baking paper to form a large circle. Line base and sides of prepared tins with pastry. Trim excess. Re-roll pastry scraps and line remaining tins. Refrigerate for 10 minutes.
Place tins on a baking tray. Line pastry with baking paper. Fill with ceramic pie weights or uncooked rice. Bake for 10 minutes. Remove weights or rice and paper. Bake for 10 minutes or until light golden. Cool.
Reduce oven to 160°C/140°C fan-forced. Whisk cream, eggs, sugar, blood orange rind, blood orange juice, lemon juice and cornflour in a bowl until smooth. Pour into pastry case. Bake for 30 to 35 minutes or until just set. Cool for 20 minutes. Refrigerate for 2 hours.
Meanwhile, to make the orange syrup, stir sugar, orange juice and water in a small saucepan over low heat for 5 minutes or until sugar dissolves. Add orange slices. Increase heat and simmer, without stirring, for 4-5 minutes or until mixture thickens slightly. Serve with tarts.