Blood Orange Almond Tart

by Kate on March 14, 2013

Post image for Blood Orange Almond Tart

Recently I mentioned on my Facebook page how excited I was because I came across some blood oranges at my local farmers market. I have the hardest time finding blood oranges so you better believe, I scooped a bunch up. The season for blood oranges is pretty much over sadly, but I was fortunate enough to get to savor the precious last few.

Blood Orange Almond Tart 4 - @KDBabbles #tart #citrus

Once I had the coveted citrus in hand I knew I needed to do something special with them although I wanted to gobble them all up,  the juice drip down my chin and arms. As I started to think about what ingredients I might pair with the lovely blood oranges, I remembered the ingredients for this month’s Behind the Curtain Dessert Challenge. This month our challenge was to create a dessert that contained both almond paste and pastry dough.

Blood Orange Almond Tart 3 - @KDBabbles #tart #citrus

Sooo… yesterday I told you How To Make Almond Paste and how incredibly easy it is to make it? Well, now I give you a use for that beautiful batch of almond paste. The filling starts off creamy and smooth but when baked it becomes moist, slightly chewy and cake-like thanks to the almond paste. The almond paired with the sweet tartness of the blood oranges is perfection. This easy to make, simple dessert was exquisite and something special indeed.



One Year Ago: Irish Car Bomb Cake

Blood Orange Almond Tart

1 hour, 30 minutes

Yield: 8-10 servings

Blood Orange Almond Tart

Moist, slightly chewy and cake-like almond tart paired with the sweet tartness of blood oranges.


    For Crust:
  • 2 large egg yolks
  • 2 tablespoons kirsch
  • 1 1/4 cups all purpose flour
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 9 tablespoons chilled unsalted butter, cut into 1/2-inch pieces
  • For Filling:
  • 1/2 cup packed almond paste (about 5 ounces)
  • 1/4 cup sugar
  • 1/4 cup all purpose flour
  • 4 tablespoons unsalted butter, room temperature, divided
  • 2 large eggs
  • 1/2 teaspoon almond extract
  • 3 tablespoons blood orange juice
  • 2 blood oranges


  1. In a small bowl, whisk together the egg yolks and kirsch. Set aside.
  2. Pulse together the flour, sugar and salt in a food processor briefly just to blend together. Add the butter and pulse until the mixture resembles coarse meal. Add the egg/kirsch mixture and pulse until moist clumps form.
  3. Gather the mixture together and form into a disk. Wrap in plastic wrap and refrigerate to chill for 1 hour.
  4. Preheat oven to 375 degrees.
  5. Roll dough out to a 12-inch circle then press evenly into the bottom and up the sides of an 11-inch tart pan with a removable bottom. Set aside in the refrigerator and prepare the filling.
  6. Blend almond paste and sugar in the food processor until almond paste is finely ground. Add flour and 3 tablespoons butter and process until thick paste forms. Add eggs, almond extract and blood orange juice. Process until smooth. Spread filling in crust; cover and chill.
  7. Peel the oranges and cut into circles.
  8. Remove the tart from the refrigerator and top with orange slices. Melt the remaining 1 tablespoon of butter and brush gently over the top of the tart.
  9. Bake in preheated oven for 50 minutes until golden brown. Cool to room temperature and serve.
  10. Enjoy!


Adapted from Epicurious


{ 19 comments… read them below or add one }

Carrie @ poet in the pantry March 14, 2013 at 9:56 am

AND it’s Pi Day (and a tart is a pie in my book!)!! Beautiful way to use the blood orange bounty. I’m jealous that you have a winter farmer’s market. Our season is late June to early October here.


Kate March 14, 2013 at 1:54 pm

Definitely pie!! I always tag tarts as both pies and tarts because a tart certainly falls into pie territory 😉


The Ninja Baker March 14, 2013 at 8:21 pm

Your joie de vivre-filled description of enjoying a blood orange is spectacular, Kate.
And your tart looks camera-ready for Gourmet Magazine =)
Thank you for sharing the recipe for this gem.

BTW. I didn’t realize the photo of my contribution to the Dessert Challenge and link back to my site couldn’t be included later after posting as in other groups.
Love to have you take a peek at The Ninja Baker’s Petite Almond Puffs =)


Kate March 15, 2013 at 8:42 pm

Aww, thanks!! And I’ll definitely be over to check out your creation. Also, if you shoot Sheryl an email she can add you to the linky if you ever miss it in the future. Last month, I wasn’t able to get on the computer before it closed and she added me a few hours after it closed.


Jennie @themessybakerblog March 15, 2013 at 9:01 am

Kate, this is one gorgeous tart. I love the color of blood oranges. I’m so happy you were able to find them.


Kate March 15, 2013 at 8:45 pm

Thank you Jennie!


Sheryl March 15, 2013 at 1:57 pm

Thank you for sharing your recipe at BEHIND THE CURTAIN CHALLENGE! I can’t wait to see what you create for next month! Pretzels and Caramel! ~Sheryl @ Lady Behind The Curtain~


Raquel @ Organized Island March 15, 2013 at 2:05 pm

I love the way this tart looks, but I especially love that you made your own almond paste! I had never baked with almond paste before and I love the taste – so impressed that you made your own!


Kate March 15, 2013 at 8:48 pm

Thanks Raquel! Almond paste isn’t something I use a lot but I love the flavor and it is so incredibly quick and easy to make almond paste right at home. I especially love not paying $8 or $9 for it too 😉


Mamamia March 16, 2013 at 12:30 pm

Your tart looks so good! The blood oranges make it so pretty. I just recently bought a bag of blood oranges. We (my family and I) had never tried them before. My kids were a little disturbed by the blood colored juices, but still ate them because they are delicious. I’m also impressed that you made your own almond paste!


Kate March 16, 2013 at 1:33 pm

Ha! They are a unique color and that makes their name so fitting. I think they’re absolutely gorgeous.


Evelyne@cheapethniceatz March 16, 2013 at 1:13 pm

Just a goegeous tart, it is a beautiful pairing. I am a big fan of blood oranges too so now is the time of the year to stock up.


Kate March 16, 2013 at 1:34 pm

Thank you Evelyne!


Jamie March 16, 2013 at 2:04 pm

Mmmmm I love a fruity almond tart and I’m thinking how good it must be with the homemade almond paste. But with blood oranges? Unique and delicious! And pretty! Good golly, Kate, you’ll have me baking even more soon. Love this!


Kate March 17, 2013 at 8:27 pm

Thank you so much Jamie! This really was a lovely tart and we enjoyed it immensely. The citrus and almond together is so nice.


Liz March 17, 2013 at 9:33 pm

Oh, your tart is stunning!!!! What a delicious dessert!!!!


Terra April 1, 2013 at 12:08 am

AND guess what? I finally found some blood oranges, YAY!!! I never think to add oranges to sweet treats like this, but I love your recipe! Gorgeous, Hugs, Terra


Kate April 1, 2013 at 1:54 pm

Whoo hoooo!!! I hope you enjoy this if you choose to make it with your bounty of blood oranges Terra 😉


Kirsten December 2, 2013 at 2:26 pm


Thanks for giving me the link to include in my upcoming Band Fruit Fundraiser Recipe Round Up! It will be published on 12/4/2013!


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