- 1 cup all-purpose flour, plus more for dusting
- ¼ cup plus 2 tablespoons granulated sugar
- ¼ teaspoon baking power
- ¼ teaspoon salt
- 1 stick plus 1 tablespoon unsalted butter, the stick cut into 1/2-inch pieces and cilled
- 3 tablespoons ice water
- ¾ cup orange marmalade
- 8 to 10 blood oranges(about 5 ounces each)
- 1 large beaten egg
- Make the dough first. Add flour, baking power, salt and butter to a food processor. Pulse a few times and add enough ice water to form moist crumbs.
- On a floured work surface, roll the dough out to form an oval, about ¼ inch thick transfer it to a parchment paper-lined cookie sheet and refrigerate for 15 minutes.
- While the pastry is chilling, peel the blood oranges. Remove all white pith form the outside and slice the oranges about ¼ inch thick
- Take the dough out of the refrigerator and spread the orange marmalade on the dough, leaving a one to two inch border.
- Arrange the orange slices to cover the marmalade. Sprinkle with sugar and gently fold the edges of the pastry up and over the orange slices.
- Beat the egg yolk in a small bowl and brush the pastry edges, which will give it a beautiful golden brown color.
- Freeze the tart for at least 4 hours and up to 24 hours.
- Preheat the oven to 375°F. Take the tart straight out of the freezer and place it with the parchment paper directly onto the middle oven rack.
- Bake for 1 hour 15 minutes until the fruit is bubbling and the pastry is deeply browned.