March 7, 2014 2 Comments
Oh, I love the spring! I love to look through the window and see the flowers blooming early in the morning with a cup of tea in hand. I love the smell of our huge rosemary bush next to the door, and I really love that the number of sunny hours are rising day by day…..
I know that blood orange is not a typical springy fruit, but my fruits were waited for the perfect  time when the first sunshine gives a little bit of extra touch to my lovely orange slices. This year I found plenty of blood oranges on the market and in supermarkets as well. So I was really spoiled are them. I wondered for quite a long time what is worth to create with them.
As my husband likes lemon tart I decided to bake something similar with blood orange, but just not to be so simple I added some poppy seeds to the classic pastry. It worked pretty well.

Ingredients for a  rectangular bottom loose  tart:

for the pastry:
175 gr plain flour
100 gr unsalted butter
50 gr icing sugar
2 tbsp poppy seed
1 egg yolk
1-2 tbsp cold water

1 egg white for brushing

for the filling:
3-4 blood orange juice (depends the size of them)
3 large eggs
100-150 gr icing sugar (or to taste)
100 ml full fat cream 

icing sugar for dusting

  1. To make the pastry, place the flour, poppy seed, butter and icing sugar into a food processor. Pulse briefly until the mixture comes to breadcrumbs, then add the egg yolk and water.
  2. Mix again then gather it into a ball with your hands. Knead the pastry just two or three times to make it smooth. Wrap into  cling  film and chill for 15 better for 30 minutes.
  3. Dust with some flour the work surface and roll out the pastry into thick of a 1 pound coin. Remove the pastry carefully and place into the tin. Press the edges with your fingers then chill in the fridge for an other30 minutes.
  4. Preheat oven to 200 C. Take the tin out of fridge and cover the pastry with a big piece of greaseproof paper. Place ceramic baking beans on that (or normal beans or lentils) and bake for 12-15 minutes.
  5. Remove the beans and bake for an other 5-8 minutes. Still it’s hot  brush the pastry with the slightly beaten egg white. Set aside. Reduce oven temperature to 150- 160 C.
  6. Meanwhile mix the filling: pour the juice and sugar into a bowl. Add the eggs, cream and mix well with a wire whisk. Pour the mixture into a jug then into the baked pastry case. Bake for 30-35 minutes until just sets.
  7. Leave to cool completely or chill in the fridge for an hour. Dust with icing sugar and slice with a sharp knife.





  1. Reply

    Manju Modiyani

    March 7, 2014

    Good one! Tarts looks pretty! 🙂

  2. Reply

    Helen @ Scrummy Lane

    March 8, 2014

    I'm really intrigued by this idea. It's like a lemon tart with a twist, and I love the addition of the poppy seeds in the crust. Delicious – lovely vibrant photos, too!