I saw this recipe in the latest issue of Food and Wine (January 2008), and I knew I had to try it. I love the look of rustic tarts, and this one was so simple (just fruit, crust, sugar, and butter). I adore blood oranges too, much more tart and yet so sweet, with a gorgeous ruby-ish red color.
1/4 c. plus 2 Tbsp. granulated sugar
1/4 tsp. baking powder
1/4 tsp. salt
1 stick plus 1 Tbsp. unsalted butter, the stick cut into 1/2-in. pieces and chilled
3 Tbsp. ice water
8 to 10 blood oranges