Photo: thedabble, Flickr
Why is it that when I read the name of this innocent little dessert, I hear it in a cockney accent? "Wench, fetch me the blood orange tart!" It's like something Tyrone Power's pirate character would have called for in The Black Swan before he took a huge swig from a stein, or a mug, or whatever pirates call their stout-drinking vessels.
Of course, this has nothing to do with this absolutely lovely way to marry fresh fruit with buttery pastry dough, but if it gets one more person to watch The Black Swan, my job is done. Blogger thedabble was inspired not by swashbucklers, but by a recipe from Santa Monica pastry chef Zoe Nathan (of restaurant Rustic Canyon and café-bakery Huckleberry), and the peak of blood-orange season. The salted caramel sauce is a rich addition, but if you're not inclined toward gooey caramel goodness, the tart is delicious completely unadorned (insert joke here). For more serious talk on blood oranges, see my recent post.
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