Pastry · Winter citrus · Serves a small crowd

Saffron &
Blood Orange Tart

A shortcrust shell filled with saffron-scented custard and crowned with ruby wheels of blood orange, glazed until they gleam like stained glass.

Prep45 min
Bake1 h 05
Rest3 h
DifficultyPatient
Fig. 1 — the finished tart, 23 cm

Ingredients tick as you go

Serves 8
  • Shortcrust
  • Saffron custard
  • Glazed oranges

Method eight movements

  1. Make the pastry

    Rub the butter into the flour and icing sugar until it looks like damp sand. Add the yolk and water, press into a disc, wrap and chill.

    30:00

  2. Candy the oranges

    Simmer sugar and water to a clear syrup. Slide in the orange slices and poach at the gentlest tremble until translucent. Lift onto a rack; keep the syrup.

    25:00

  3. Steep the saffron

    Warm the cream with the saffron threads and orange zest until it turns the colour of late afternoon. Leave to infuse off the heat.

    20:00

  4. Line and blind bake

    Roll the pastry to the thickness of a coin, line a 23 cm tin, prick and freeze for ten minutes. Bake with baking beans at 180°C until pale gold, then brush with yolk and return for five minutes.

    18:00

  5. Whisk the custard

    Beat eggs, yolk and sugar until just combined — no froth. Strain in the saffron cream and stir slowly; the mixture should ribbon lazily off a spoon.

  6. Bake low

    Drop the oven to 140°C. Pour the custard into the warm shell and bake until the centre wobbles like a held breath. It will set fully as it cools.

    40:00

  7. Crown with citrus

    Arrange the candied slices in an overlapping wheel, one in the centre. Warm the reserved syrup with the honey and brush over until the whole surface shines.

  8. Rest, then serve

    Leave at room temperature for three hours. Serve in thin wedges with a spoon of crème fraîche and, if you have it, a few extra saffron threads scattered like confetti.

    180:00