Candied Ginger Blood Orange Tart
- 1/2 cup salted butter, room temperature
- 1 large egg yolk
- 3 tablespoons Imperial Sugar Extra Fine Granulated Sugar
- 1 1/4 cups all-purpose flour*
- 1/3 cup almond flour*
- 1/2 teaspoon salt
- Candied Ginger Blood Oranges
- 1 cup Imperial Sugar Extra Fine Granulated Sugar
- 1 cup water
- 2 tablespoons fresh ginger, lightly chopped
- 3 blood oranges, pared to remove skins
- 4 ounces salted butter, room temperature
- 3 ounces cream cheese
- 2 cups Imperial Sugar Confectioners Powdered Sugar
- 2 teaspoons vanilla extract
- Orange zest, for garnish
*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
- Preheat oven to 350°F. Grease a 9 inch tart pan.
- In a standing mixer fitted with a paddle attachment, cream butter, egg yolk, and sugar on medium speed for 1 minute.
- In a separate bowl, sift flour, almond flour, and salt.
- Pour flour mixture into wet ingredients, mixing until well combined.
- Press dough into tart pan, creating an even layer on the bottom and up the sides. Poke 8-10 fork holes into dough to allow air to escape.
- Carefully place aluminum foil over tart, molding it to the shape of the tart. Fill with rice. Place tart pan in oven and cook for 15 minutes, then remove aluminum foil and rice and continue to cook tart for another 10 minutes. Allow to cool completely before filling.
- To make candied ginger blood oranges, in a medium saucepan over low heat boil sugar, water, and fresh ginger. Cut pared blood oranges into 1/4-inch thick circles, then boil 3-4 segments at a time in sugar water for 2 minutes. Remove blood oranges with a wire skimmer and allow to cool completely.
- To make filling, whip butter and cream cheese on high speed for 2 minutes. Add in powdered sugar and vanilla extract, whipping for an additional minute.
- Spread cream cheese filling inside tart, then top with candied ginger blood oranges and fresh orange zest.
Recipe developed for Imperial Sugar by Sarah Fennel @BromaBakery.