Between working full time and planning and hosting Food With Friends, I don’t get to play in the kitchen as much as I would like. However, this weekend, I couldn’t resist the blood oranges at the farmer’s market. The beautiful winter citrus plus an insatiable love of meringue, resulted in this dessert that combines so many of my favorite flavors.
Blood Orange Meringue Tart
Serves: 8-10
Ingredients
Crust:
12 Graham Crackers
5 tablespoons butter, melted
¼ cup granulated sugar
1/8 teaspoon salt
2 teaspoons candied ginger, finely chopped
Filling:
1 cup blood orange juice
½ a lime
4 egg yolks (Save the whites)
4 tablespoons butter
¾ cup granulated sugar
Meringue:
4 eggs whites
1 ½ cups granulated sugar
½ teaspoon cream of tartar
2 teaspoons orange zest
What you’ll need:
Cuisinart
Mixer (handheld or standup – or a whisk and some highly developed biceps)
9 inch pie or tart shell
Steps
Preheat the oven to 350 degrees
- To make the crust: combine the graham crackers, sugar, salt and candied ginger in the Cuisinart and pulse until you have a fine crumb. Add the melted butter and continue to pulse until the butter is fully incorporated and the mixture clumps together between your fingers.
- Pour the crumb mixture into a pie or tart shell and use the back of a dinner spoon to press it evenly into the pan. Bake for about 12 minutes, until the edges begin to brown.
- To make the filling: zest two of the oranges and set it aside for the meringue. Juice the oranges and lime, making sure to taste for sweetness and acidity. Add the juices to a small pot set over a medium heat and reduce by half, about 7-10 minutes.
- In a small bowl, combine the egg yolks and sugar, whisking them together until they are pale yellow and airy.
- Working quickly, so the yolks don’t cook, add the reduced juice to the egg and sugar mixture, whisking until combined. Return the mixture to the small pot and stir in the butter.
- Over a medium-low heat, cook the blood orange curd, stirring constantly, until it’s thickened and evenly coats the back of a spoon, about 3-5 minutes. Once its thickened, remove from the heat and let it cool for about 15 minutes.
- Pour the curd into the bottom of your tart shell and bake for about 12 minutes, until it begins to set. Take it out of the oven and let it cool.
- To make the meringue: Put the egg whites in a bowl and mix on a high speed for about 7 minutes, until the whites are thick and frothy. Add the cream of tartar and slowly incorporate the granulated sugar, continuing to mix for another 5 or so minutes. Once you’ve got your meringue to a stiff peak, add your orange zest and whisk to combine.
- Pile the meringue on top of the blood orange curd, using a spatula to smooth the top.
- Place the pie back in the over for another 10-12 minutes, just until the meringue is slightly golden.
- Remove from the oven and let it cool before serving.
Written by Carter Goffigon
melancholicmagpie 