Blood Orange Tart with a Rosemary Butter Crust

For the crust:

Preheat the oven to 350 F. Butter a 9 inch tart shell pan with a removable bottom.

In a stand mixer beat the butter until soft. Add the brown sugar and mix on high until it becomes light, about three minutes. Add the salt, rosemary and flour. Mix on low scraping down the sides of the bowl at least once. As soon as the dough comes together, stop the machine.

Place the dough into the tart shell and use your hands to push the dough gently out towards the sides and up. Once the tart dough is evenly spread out, trim off any over-hanging edges and bake for 20 minutes rotating after 10 minutes.

For the filling:

Preheat the oven to 375 F. Place the butter, orange juice, sugar, salt and zest into a small saucepan and melt over a low heat.

In a medium bowl, whisk the eggs and yolks together. When the butter has melted and the mixture is well combined, add about 1/4 cup of that into the eggs mixing as you do this.

Then add the eggs back into the orange juice mixture and stir constantly over a low heat until it starts to thicken, about 8-10 minutes. Do not stop stirring and don’t let the curd boil.

Once thick, remove from the heat and pour into the pre-baked tart shell. Cut a slice of blood orange and place on top of the tart. Place pan on a cookie sheet and bake for 10 minutes. The tart will still be jiggly in the middle but will firm up as it’s cooling. Remove pan from oven.

Let tart cool for at least an hour before serving. Keep leftovers in the refrigerator.

Filling adapted from David Lebovitz.