Make this Blood Orange Tart For Mom

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Similar to traditional lemon bars, but made in a tart pan, and we swapped lemons for blood oranges!



For the Shortbread Crust:

  • 2 cups flour
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 1 cup unsalted butter
  • 1 teaspoon vanilla

For the Filling:

  • 1 1/4 cups sugar
  • 2 tablespoons blood orange zest
  • 1/2 cup blood orange juice (45 blood oranges)
  • 1/4 cup flour
  • 4 eggs
  • pinch of salt

For the Topping:

  • 1/4 cup freeze-dried strawberries (blended until a fine powder)
  • Confectioners sugar


  1. Prepare the shortbread crust. Preheat oven to 325º. Use a rectangle tart pan with a removable bottom. Line with parchment paper, leaving 3″ on each end. This makes it easy to remove from the tart pan. If using a 8 x 8 cake pan, line it with parchment paper, leaving an overhang. Spray the parchment paper with cooking spray.
  2. Combine the flour, sugar, and salt. Add the melted butter, vanilla and stir until a crumbly dough forms. Add more flour as needed, then transfer to the tart pan (or cake pan) and press evenly into the bottom and sides of the tart pan. (bottom only if using cake pan). Make sure it is not too thin on the sides, or it will burn more easily.
  3. Bake for approximately 30 minutes, checking often. Cover loosely with foil if it looks like it’s getting too brown. (You want a nice golden crust).
  4. When you remove from the oven, take a flat spatula and flatten the bottom to prepare for the filling.
  5. While the shortbread crust is baking, prepare the blood orange filling. Combine the sugar and blood orange zest in a bowl and massage until fragrant.
  6. Add the flour to the sugar and zest and whisk to combine. Then add the eggs, blood orange juice, and salt. Whisk until the eggs are completely incorporated.
  7. Pour the blood orange mixture through a sieve and discard the zest. Pour the strained mixture into the shortbread crust, making sure not to overfill. You may have some filling left over if using a tart pan.
  8. Place the tart pan on a baking sheet and bake until the center is set. It takes about 30-34 minutes.
  9. Place on a cooling rack for an hour before transferring to the refrigerator overnight.
  10. When ready to serve, remove the tart from the pan and place it on a cutting board or serving tray.
  11. For the topping, Blend the freeze-dried strawberries in a smoothie blender until you have a powdery consistency.
  12. Using a fine mesh sieve, dust the tart first with the strawberry powder, then follow it with a dusting of confectioners sugar.
  13. Serve cold or at room temperature.


You will have quite a bit of shortbread dough left over. Not enough to half the recipe, so make shortbread cookies and dust them with the freeze-dried strawberries and confectioners sugar. Or, make a log and store it in the freezer for later!