Recipes

Foie Gras Larded Blood Orange Tart

Blood orange tart with salted caramel ice cream
Photo by Johnny Autry

recipe heading-plus-icon

yields

8-10 servings

    Dough
  • ½ cup soft foie gras
  • ⅓ cup sugar
  • 1 small egg
  • 1 cup flour, sifted
  • Pinch of kosher salt
  • Filling
  • 4 eggs, separated
  • ¾ cup sugar
  • ¼ cup melted butter
  • ½ cup blood orange juice
  • Candied Blood Orange
  • 4 blood oranges, divided
  • 1 cup sugar
  • 1 cup water
steps
  1. For dough, place all ingredients into a food processor. Pulse until mixture comes together.
  2. Form into a disk, wrap tightly with plastic, and allow dough to rest for 2 hours in refrigerator.
  3. Preheat oven to 350 degrees. Roll out dough on a floured surface to the desired shape and place in pie pan. Poke dough in several areas with a fork, cover with parchment paper, and fill with pie weights (or rice or beans). Par-bake for 15 minutes, remove from oven, and cool.
    Remove pie weights and parchment paper.
  4. Lower oven temperature to 300 degrees.
  5. For filling, whisk egg whites to stiff peaks in a clean bowl.
  6. In a separate bowl, mix remaining filling ingredients together. Fold in egg whites and gently mix until combined. Pour mixture into the par-baked pie crust and bake for about 20 minutes, until set.
  7. Make the candied oranges: Slice 2 blood oranges paper thin and reserve. Take the other two oranges and cut off the outside peel and pith, making a supreme.
  8. In a pot of boiling water, blanch the slices for 10 seconds. Remove immediately to a bath of ice water to stop the cooking. Drain from ice water and reserve.
  9. Add sugar and water to a pot and set over medium-high heat. Bring to a boil, allowing the sugar to dissolve. Add orange slices and simmer for 30 minutes, until the pith is translucent. Remove slices and place on a tray to allow to dry overnight.
  10. To serve, place candied blood oranges on top of pie with supremes in the middle. Serve each slice with a scoop of salted caramel ice cream.

Chef Justin Burdett recommends serving this with a generous scoop of salted caramel ice cream, the way they do at Ruka’s Table in Highlands, North Carolina.

  • Recipe By
    Executive Chef Justin Burdett of Ruka's Table in Highlands, North Carolina
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