After seeing Lottie and Doof's amazing rendition of an blood orange tart, I had to take a stab at it. I think Tim's turned out much better than mine, clearly. But beyond aesthetics and the fact that I'm the world's shittiest food photographer, there's just something about the citrus and the caramel that I wasn't quite crazy about. It's a gorgeous looking tart with golden crust and vibrant, almost graphic red oranges. But something wasn't quite there for my lowly palette. That said, the buttery crust is ridiculously good and easy to make so today I'm going to make this tart with pears instead and see what happens. It might also be great with oranges with a nice healthy coating of marmalade to sweeten things up, and perhaps served sans caramel.
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