Bloodorange Tarte with Coconut Crust

Making Tartes might just be one of my favourite past times at the moment. This beauty has very few ingredients and is going to make a very welcome addition to your tarte repertoire. It’s light, in tarte terms at least and tastes so fresh and citrusy that it is going to make you feel a tiny bit like summer until you look out the window.

Bloodorange Tarte with Coconut Crust

Makes 1 Tarte.

Ingredients for the crust:

  • 1 1/2 cups or 225g of wheat flour
  • 1/4 cup or 25g desiccated coconut
  • 1/4 cup or 55g raw cane sugar
  • 100g about 1/2 cup of vegan butter
  • 1/3 cup or 80ml ice water

Ingredients for the filling:

  • about 1/2 kilo of blood oranges
  • 2 tsp of cornstarch
  • 3 tbsp of ground hazelnuts
  • 3 tbsp of raw cane sugar
  • a little soy milk for brushing


  1. Start by making the crust. Add flour, coconut and sugar into the bowl of a food processor and mix well.
  2. Then add the butter in small chunks (I usually put the butter in the freezer for a couple of hours before making the pastry, that way it won’t melt so quickly and vegan butter doesn’t tend to firm up completely when frozen) and pulse a few times until the flour and butter have formed a coarse meal.
  3. Next, add the ice water and pulse a few more times until the dough comes together.
  4. Place on a floured surface and form a disk, ideally using a pastry cutter, so your hands don’t touch the dough too much. Wrap in cling film and place in the fridge for at least 30 mins.
  5. In the meantime slice the oranges into thin slices and slice off the peel. Then place them in a large bowl and evenly coat with cornstarch.
  6. Preheat the oven to 220°C.
  7. Once the dough is firm roll it out into a large and thin disk between two sheets of baking paper. Sprinkle with the hazelnut meal and then place the orange slices on top, leaving out about 3 cm from the edge.
  8. Sprinkle the orange slices with the sugar and then flip over the edges, then brush them with soy milk.
  9. Place in the oven for 20-25 min and then serve ideally when it’s still warm.

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  • Reply Lynn Cannon January 22, 2018 at 4:32 pm

    Wow, that looks so beautiful! I make a blood orange marmalade. I’ll have to send you the recipe!

    • Reply January 29, 2018 at 6:01 pm

      Oh that sounds delicious, please do!

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