Gluten Free Blood Orange Tart

This stunning gluten-free blood orange tart combines a buttery GF pastry crust with a vibrant citrus curd filling and pillowy toasted Italian meringue topping. The perfect balance of sweet, tart, and creamy textures makes this celiac-friendly dessert ideal for Winter holidays.

Instructions

Blood Orange Tart

Mix together flour and almond flour set aside
Add the butter to the bowl of your stand mixer fitted with the paddle attachment. Mix on medium speed for about 30 seconds, until smooth and creamy. Sift in the powdered sugar and salt, then mix until combined and smooth. Add the vanilla and the egg, and mix until fully incorporated.
Gradually add the flour while mixing on low speed until everything starts to come together and a dough forms. Wrap the dough in plastic wrap, pressing it into a flat shape. Chill in the refrigerator for 1 hour.
Dust your work surface with flour, place the dough disc down, and cover it with a piece of parchment paper. Roll from the center upward, then from the center downward. Rotate the dough 90 degrees and repeat the rolling process until it's ¼ inch thick.
Roll from the middle up and then the middle down. Turn it at 90 degrees and repeat the rolling process until is ¼ inch thick.
Cut the dough into pieces as needed to fit your tart pan. Roll the dough onto a rolling pin and gently lay it over the pan. Press it in carefully, then trim any excess. Dock the bottom with a fork and chill for 30 minutes.
Line with parchment paper and pie weights. Bake at 350 for 10 minutes.

Blood Orange Curd

Place the sugar in a medium-sized pot and zest the oranges over it. Rub the sugar and zest together between your fingers to release the oils.
Pour the orange juice into the pot and gently stir it into the sugar.
In a separate bowl, crack all the eggs and add the salt. Whisk vigoursley then add to the sugar mixture and whisk well.
Set the pot over LOW heat and cook, stirring constantly, until the curd thickens and reaches 170°F on an instant-read thermometer (or coats a rubber spatula).
Place the pieces of butter in a bowl with a sieve set over it. Pour the curd through the sieve into the butter to remove the zest and any egg bits. Stir until the butter is fully melted.
Pour the curd filling into the parbaked tart shell bake the tart for 15-20. Cool to room temperature and chill for 2 hours.

Make the Meringue (right before serving)

Place the egg whites in the bowl of a stand mixer fitted with the whisk attachment (or use a large mixing bowl and hand beaters). Whip on high speed until stiff peaks form.
In a small saucepan, combine the sugar and water. Cook over medium heat without stirring until the mixture reaches 240ºF, about 5 to 6 minutes from the time it begins to boil.
With the mixer running on medium speed, slowly pour the hot sugar syrup into the whipped egg whites in a thin, steady stream—try to avoid pouring directly onto the whisk.
Once all the syrup is incorporated, add the vanilla extract. Increase the speed to high and continue beating for 7 to 10 minutes, until the meringue is glossy and has cooled to room temperature.
Transfer the meringue to a piping bag fitted with a large star tip. Pipe it over the blood orange curd, then use a kitchen torch to lightly toast the meringue just before serving.

Ingredients

Gluten Free Tart Crust

Blood Orange Curd

Meringue

Instructions

Blood Orange Tart

Blood Orange Curd

Make the Meringue (right before serving)

Equipment

Notes