Directions:
- For orange filling: Sprinkle gelatin over 1 tablespoon water in small bowl. Let stand 10 minutes to soften. Combine sugar, 2 tablespoons orange peel, and lemon peel in medium metal bowl. Using fingertips, rub ingredients together until sugar is moistened. Add eggs; whisk until smooth. Whisk in both juices.
- Place bowl over saucepan of simmering water (do not allow bottom of bowl to touch water); whisk constantly until mixture thickens and thermometer inserted into mixture registers 180°F, about 5 minutes. Remove from heat. Add gelatin mixture and stir until dissolved. Strain orange mixture into blender; let cool until thermometer inserted into mixture registers 140°F, about 10 minutes.
- With blender running, add room-temperature butter 2 pieces at a time and process until blended. Continue blending 3 minutes longer.
- Transfer filling to bowl; mix in remaining 2 teaspoons orange peel. Cover and chill overnight.
- For crust: Butter 9-inch square tart pan with removable bottom. Finely grind flour, sugar, nuts, and salt in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. Add egg yolk and blend in using on/off turns just until moist clumps form (do not allow dough to form ball). Press dough onto bottom and up sides of prepared pan (crust will be about 1/4 inch thick). Using thumb, press around sides to extend crust 1/4 inch above edge of pan. Chill 1 hour.
- Preheat oven to 375°F. Bake crust until golden brown, about 20 minutes. Cool crust completely on rack. (Crust can be made 1 day ahead. Store airtight at room temperature.)
- Stir orange filling to loosen. Spoon enough chilled orange filling into crust to fill completely. Chill tart at least 1 hour and up to 4 hours. Garnish with candied blood orange slices. Drizzle oranges with some of syrup. Serve cold.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 716.89 Kcal (3001 kJ) | ||
| Calories from fat | 453.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 50.4g | 78% | |
|---|---|---|---|
| Cholesterol | 211.6mg | 71% | |
| Sodium | 340.26mg | 14% | |
| Potassium | 617.47mg | 13% | |
| Total Carbs | 59.68g | 20% | |
| Sugars | 33.27g | 133% | |
| Dietary Fiber | 1.17g | 5% | |
| Protein | 9.24g | 18% | |
| Vitamin C | 16.8mg | 28% | |
| Vitamin A | 0.4mg | 15% | |
| Iron | 1mg | 6% | |
| Calcium | 55.6mg | 6% | |
| Amount Per 100 g | |||
| Calories | 384.4 Kcal (1609 kJ) | ||
| Calories from fat | 243.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.03g | 78% | |
|---|---|---|---|
| Cholesterol | 113.46mg | 71% | |
| Sodium | 182.45mg | 14% | |
| Potassium | 331.09mg | 13% | |
| Total Carbs | 32g | 20% | |
| Sugars | 17.84g | 133% | |
| Dietary Fiber | 0.62g | 5% | |
| Protein | 4.95g | 18% | |
| Vitamin C | 9mg | 28% | |
| Vitamin A | 0.2mg | 15% | |
| Iron | 0.5mg | 6% | |
| Calcium | 29.8mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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