I have been buying lots of citrus fruit lately: oranges, clementines, bergamots, lemons, grapefruits and blood oranges and wanted to make something out of them. After making the delicious bergamot and blueberry yogurt loaf cake by Debs on her blog Wildeorchard (without the blood oranges), I had to do something with the blood oranges!
I had some pastry leftover in the freezer since I had done the cherry pie earlier this month, so I put together this simple rustic tart with clementine jam and a bit of almond meal. It is a good balance of sweetness and tanginess with a crunchy crust!
Prep time: 20 min / Resting time: 1 hour (for the pastry) / Cooking time: 35-40min
Pastry as per the Cherry pie recipe here.
for the filling
5 blood oranges
3 Tbsp almond meal
3 tsp clementine jam
raw sugar to sprinkle on top
Preheat the oven to 180°C/350°F
Peel and slice all blood oranges.
Roll out the dough on a floured surface. Spread with clementine jam in the centre and stay away from the edges by 2cm and sprinkle with almond meal. Place all orange slices and fold inwards the edges of the dough making sure it covers some of the oranges on the outer edges.
Bake for 35-40 min or until the crust has a nice light golden brown colour. Allow to cool for a few minutes. Serve warm as it is or with vanilla ice cream.