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Blood Orange Tart

Blood Orange Tart

If you are looking for something to brighten up your meals or dinner parties then this bright and delicious ‘Blood orange tart’ by Simon Rimmer will not disappoint. The Blood Orange season is relatively short starting in late winter through to early Spring so this recipe is a great excuse to use this delightful fruit.


200g/7oz sugar, plus extra for dusting
3 blood oranges, juice and zest
1 tsp orange blossom water
2 free-range eggs, plus 6 yolks
200g/7oz butter, cubed
25cm/10in sweetened shortcrust pastry tart shell, blind baked (you can use ready-made)

For the topping:
3 blood oranges, peeled, sliced into rounds
1 tbsp demerara sugar
double cream or custard, to serve


1. Whisk the sugar, orange juice and zest, orange blossom water, eggs and egg yolks together in a bowl until well combined.

2. Add the butter and set over a pan over simmering water. (Do not let the base of the bowl touch the water.)

3. Cook for 15-20 minutes, stirring regularly, until the butter has melted and the mixture has thickened.

4. Pour the mixture into the cooked pastry case, cover with clingfilm (to prevent a skin forming) and set aside to cool.

5. Arrange the orange slices on the cooled tart and sprinkle over the demerara sugar.

6. Using a cooks’ blowtorch, heat the sugar until caramelised.

7. To serve, slice the tart and serve with double cream or custard.


Enjoy with: Chateau de Suduiraut, Sauterns: : Reduced to £12.99 per bottle in February 2022 (Usually £15.30)

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