We're nearing the end of citrus season and I am hoarding fresh pressed citrus juice in my freezer. My husband actually laughed at me when he found an ice cube tray full of blood orange juice next to jars of bergamot and yuzu juice. I am awfully glad there isn't a freezer hoarder reality show (yet) or he would have signed me up, I am sure.
But if you have room in your freezer, it is something I'd recommend doing. A sweet, refreshing blood orange sorbet on a warm summer day is nothing short of heavenly.
Sea buckthorn is a small, very sour berry that thrives in colder climates like Canada and Northern Europe. The flavour is reminiscent of bitter orange, passion fruit and mango, and it divine when mixed with copious amounts of sugar, though not so much as to completely overpower the sharp tanginess. Sea buckthorn obviously plays well with other citrus fruits, but for me the favourite combination is with sweet, aromatic blood oranges.
I wanted to make something with the two where the flavour wouldn't be overpowered, and there are few things I love more than a sharp, tangy citrus tart. I have already made this tart several times, both as a single tall tart for guests, and a little tartlet just for me with scraps of pastry and leftover filling, and I can't wait to make it again. I am thinking of trying it with a nice and sharp grapefruit filling at one point, but for now this combination has skyrocketed into the first place on my top tart chart.
Tall sea buckthorn + blood orange tart
Makes one 14cm tart
Hazelnut pâte sucrée
150g unsalted butter, at room temperature
90g confectioners sugar
1 medium egg
250g all-purpose flour
30g finely ground hazelnuts
1/2 tsp. Salt
Cream together butter and confectioners sugar until soft and velvety. Beat in the egg, then add the flour, ground hazelnuts and salt. Mix until the dough is just coming together and press into a ball with your hands.
Flatten into a thick disc, wrap in clingfilm and chill in the fridge for at least 30 minutes. Roll out the dough until 5-6mm thickness, then line a 14cm diameter by 4,5cm deep cake ring with the pastry. Transfer to the freezer for 30 minutes. You will have enough pastry for two tarts, keep any leftovers in the freezer for another tart.
Meanwhile make the filling.
125g granulated sugar
4 medium eggs
1 tsp. Citric acid
90ml strained blood orange juice
30ml strained sea buckthorn juice
120ml heavy cream
Whisk together sugar and eggs until sugar granules begin to dissolve and mixture is foamy. Whisk in citric acid, blood orange- and sea buckthorn juice followed by the heavy cream. Set aside.
Remove the tart shell from the oven, line with foil and weigh down with baking beans.
Blind bake the tart shell for 20 minutes at 180C, remove the beans and foil, and bake for another 5 minutes until light golden brown. Remove the tart shell from the oven and reduce the temperature to 125C.
Gently stir the filling and remove any froth on top. Pour the mixture into the tart shell, return to the oven and bake until just set with a slight wobble in the center - about 30-35 minutes.
Leave to cool in the oven with the door ajar for 20 minutes before removing the tart. Cool to room temperature on a wire rack and serve dusted with icing sugar or a dollop of full fat crème fraîche.
* If making individual tartlets, blind bake tart shells for 12 minutes, followed by 3-4 minutes uncovered. Bake the filled tarts for 10-12 minutes at 125C.