Blood Orange Galette
This galette, or free-form tart, is made with blood oranges. At their seasonal peak in winter, these sweet, aromatic oranges are distinguished by a reddish blush on the skin and intensely flavorful, deep red flesh and juice.
- 1 cup all-purpose flour
- 1/4 tsp. salt
- 2 1/2 Tbs. sugar
- 6 Tbs. (3/4 stick) unsalted butter, cut into 1/2-inch cubes
- 3 Tbs. ice water
- 2 Tbs. orange marmalade
- 3 to 4 blood oranges (depending on size), peeled and cut into 1/4-inch rounds
- 1 egg, lightly beaten
In a bowl, whisk together the flour, salt and 1/2 Tbs. of the sugar. Using a pastry blender or 2 knives, cut in the butter until pea-size crumbs form. Add the water 1 Tbs. at a time and mix with your hands, adding more water as needed until the dough comes together. It should be moist but not sticky.
Turn the dough out onto a lightly floured surface and shape into a disk. Cover with plastic wrap and refrigerate for at least 1 hour.
On a lightly floured surface, roll out the dough disk into a 12-inch round about 1/8 inch thick. Using a small knife, trim the uneven edges. Transfer the dough round to a parchment-lined baking sheet and refrigerate for at least 30 minutes.
Position a rack in the lower third of an oven and preheat to 400°F.
Spread the marmalade on the dough round, leaving a 1-inch border. Arrange the blood orange slices over the marmalade in an overlapping pattern. Fold the dough over the oranges and pinch together at 2-inch intervals. Lightly brush the top of the dough with the beaten egg and sprinkle the entire galette with the remaining 2 Tbs. sugar.
Bake until the crust is golden, 30 to 40 minutes. Transfer the baking sheet to a wire rack and let the tart cool to room temperature before serving. Serves 4 to 6.