Lately, I feel as though I have been seeing so many blood orange-centric recipes and drinks spurting up everywhere. This is probably completely the result of some of my recent bouts of time spent on Pinterest; however, after seeing so many recipes, I knew I had found my calling to make something with this intriguing and beautiful fruit. Of course, I soon learned that blood oranges are actually quite a hot commodity and are only available at certain points during the year. After calling two grocery stores and finding out they did not have them, I became quite discouraged. But, as the age-old phrase says, “third time is always a charm” and I found success with the third grocery store I called.
After a quick search, I found a recipe that many have tried from Food and Wine Magazine: Flaky Blood Orange Tart. My eyes were instantly sold after gazing at its rustic look and the mention of a flaky crust. And, since it was coming from such a reliable source, I knew I had to try it!
Step 1: Make Dough
Step 4: Bake at 375 Degrees and Eat!
Even though peeling and removing the pith from these oranges took what seemed like forever and my fingers were stained a purple-y/red color for a day, the end result was totally worth it. I can definitely see why these are such an esteemed fruit. The intense and unique flavor of these oranges paired with a flaky crust is perfect for a brunch treat. If you ever get the chance, I’d highly recommend trying this recipe or using blood oranges in a different type of concoction. Have a great Sunday everyone!