Start this recipe 24 hours before you plan to bake. Oranges need full time to macerate into syrupy goodness. You can use this blue corn pastry recipe with any macerated seasonal fruit. We chose blood orange custard because we are patiently waiting for berries and rhubarb to come to market.
Blood Orange Custard and Blue Corn Tart
Blood Orange Filling
- 3 blood oranges, sliced thinly and seeds removed
- 3 cloves star anise
- 1 cup granulated sugar
- 1/2 teaspoon kosher salt
- 2 large eggs, beaten
- 1 3/4 cup blue cornmeal
- 3 tablespoons sugar
- 1/2 teaspoon salt
- 1 tablespoon anise seed, lightly crushed
- 1/2 cup cold butter, diced
- 1 egg yolk, beaten
- 1/2 cup ice water, or more as needed
- Place orange slices and star anise into a quart Mason jar, cover with sugar and salt, then seal and shake until well coated. Let sit for 24 hours, shaking occasionally.
- To make the crust, whisk dry ingredients together. Cut in butter until crumbly. Add egg yolk and stir with a fork. Add ice water and stir until mixture holds together when squeezed. Form into a ball, flatten into a disk, and chill for at least 2 hours or up to a day ahead of time. Bring to room temperature before rolling.
- After the blood orange slices have macerated for 24 hours, crack eggs into a small bowl and whisk. Add eggs to jar with the blood orange slices, seal, and gently shake jar until all is incorporated.
- Preheat oven to 350°F. Press and shape dough into a tart pan. Par-bake by placing tart shell on a sheet pan and bake until lightly golden, 10–15 minutes.
- Arrange the macerated blood orange slices on the par-baked tart shell and pour the remaining liquid from the jar over the top. Return to oven and bake until custard is set, 40–45 minutes. Let cool completely, then slice and serve.