Blood Orange Tart

Here's a "you just got to try it"!!!  This handy dandy, quick as pie recipe for a blood orange tart with marscapone cheese.

It' not only tasty but it is beautiful, a treat for the ones you love. The joy is in the discovery of the use of La Vigne Organic Blood Orange juice as an ingredient and a new flavor treat with color.

   
Blood Orange Tart

This is a pass along recipe from a friend;original source unknown to me. 
Serves 10

Ingredients: 

Crust:

2 tsp. butter, softened

2 cups flour

½ tsp. salt

1 tsp blood orange zest or lemon zest

½ cup confectioner’s sugar

12 TBSP cold butter, cut into pieces

1 egg

1 tsp orange flavored Grand Marnier liqueur

Filling:

¾ cup La Vigne Organics Blood Orange Juice

1 blood orange, zested finely

¼ cup dark brown sugar

1/3-cup mascarpone cheese

3 large eggs

3 egg yolks

1 TBSP orange flavored Grand Marnier liqueur

Confectioners sugar and blood orange wedges for garnish

Directions:

Crust:

Butter an 11-inch fluted tart pan with removable bottom with 2 tsp butter and set aside. Make pastry by combining flour, salt, zest and confectioners sugar in a bowl. Add butter and cut in until the mixture resembles coarse crumbles.  Combine the egg and liqueur in a small bowl and add to the flour mixture.  Using a fork, stir until the mixture comes together. Turn dough onto a lightly floured surface and knead until dough is formed.  Shape into a flattened disk, wrap in plastic and transfer dough to the freezer for 15 minutes.

Place the dough on a floured surface and roll into a 13 inch round. Transfer the dough to the prepared tart pan and ease dough into the edges and up the side of the pan. Trim excess dough and transfer to the refrigerator for 30 minutes.

Preheat oven to 375 degrees.

Remove the tart shell from the fridge and prick it all over with a fork.  Line the pastry with foil and fill with weights or beans.  Bake the crust till the edges run golden, approximately 15 minutes. Remove from the oven. Remove the weights and foil. Bake 10 more minutes. Remove and set aside to cool.

Filling:

Make the filling by combining the orange juice, zest, brown sugar and mascarpone in a bowl. Whisk until smooth. Add eggs and yolks one at a time, beating after each addition. Add the liqueur and beat until smooth. Pour filling into the tart shell. Bake until the filling is lightly browned and in spots the crust is golden (approximately 25 minutes). 

Garnish with blood orange segments and confectioners sugar.