Blood oranges!! There are loads of delicious looking recipes for this seasonal treat this time of the year. I had to take part because I adore this rare gem of fruit as well. These tartlets are very easy to make, and because the fruit is so amazing itself you don’t even need that many ingredients. They are also… what?? Completely free of added sugar! Don’t ditch your gym card just yet though, I don’t think they count as a “healthy treat” after all.
Blood orange tartlets
• 150g walnuts
• ~200g / ~14pcs soft dates (pit removed!*)
• 50g margarine
• 1dl wheat flour
• 3-4 blood oranges
+ small cake tins or cupcake molds
Making the blood orange tartlets:
Heat your oven to 225°C.
There are two ways to make the dough: if you have a very powerful blender or a food processor, start by crushing the walnuts in there, then add the dates and margarine, blend smooth and move into a separate bowl. Add the flour and mix well.
I used a humble hand blender, so I first crushed the walnuts by hand using the pestle of my mortar. (Just put the nuts into a small plastic bag or wrap inside a kitchen towel and get crazy.)
I then added the crushed walnuts into a bowl with the dates and margarine, and blended smooth-ish with the hand blender.
Add the flour, and mix well.
Two ways to handle the blood oranges as well. Either: slice the oranges into ~0,5cm thick circles and then cut off the peel from the slices
cut off the peel from the whole oranges using a knife, and don’t call this filleting the fruit because it’s ridiculous, then slice the oranges into ~0,5cm thick circles.
Add around 2tbsp of dough into the cake thin / mold (or the appropriate amount considering the size of your molds) and press the dough with your fingers so that it covers the bottom and the edges rise a bit higher from the center. Place a slice of blood orange in the center. You can press the slice down a little if you want it to sink more.
Bake the tartlets in 225°C for about 10 minutes, or until the edges get some color and start looking crispy.
Let the tartlets cool off, remove from the tins / molds, and enjoy!