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
- Start by making the crust. Add flour, coconut and sugar into the bowl of a food processor and mix well.
- 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.
- Next, add the ice water and pulse a few more times until the dough comes together.
- 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.
- 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.
- Preheat the oven to 220°C.
- 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.
- Sprinkle the orange slices with the sugar and then flip over the edges, then brush them with soy milk.
- Place in the oven for 20-25 min and then serve ideally when it’s still warm.