Blood Orange Meringue Tart

I'm really going blood orange wile this season, last year I was being more strict locavore, but every time I go into Whole Foods I see this vast table of blood oranges in front of me and I can't resist. They are indeed at least in season at the moment in those places they are grown.

This is my take on the classic lemon meringue pie. I've put it in a tart shell so it's richer and more cookie like than the traditional pie dough.

Blood Orange Meringue Tart

Make this tart dough, form into a disc between 2 pieces of parchment paper and chill for 30 minutes or longer.  Roll out between the 2 sheets of parchment, remove the top piece of paper and turn into a 9" tart pan.  Not to worry if it cracks or fall apart just pinch and press the dough together.  Use all of the dough there should be no left over, with a fork prick the dough all over bottoms and sides then bake in the middle of a preheated 425 F oven for about 15 minutes, until golden brown and cooked through.

To make the filling, juice and strain 1 1/2 cups of Blood Orange Juice (about 11 or 12 oranges) and the juice of  1 1/2 Lemons.

In a heavy bottomed sauce pan add: 4 1/2  Tablespoons of All Purpose flour,  3/4 cups of sugar and a pinch of salt, whisk together briefly, add the Orange/Lemon juice then finally add 6 large egg yolks that have been whisked until thick. 

Cook over medium heat, whisking constantly until the mixture thickens.  About 8 minutes.  Once the filling has thickened immediately take off heat and pour into the pre-baked shell.

To make the meringue add 4 large room temperature egg whites to a mixing bowl with a pinch of cream of tartar and a pinch of salt and beat until the whites form firm peaks, 1 tablespoon at a time add 6 Tablespoons of sugar  beating well after each addition, when all the sugar has been added stir in a 1/2 teaspoon of vanilla.

Spread the meringue over the blood orange custard filled tart and with a fork make peaks.  Place the tart under the broiler to brown the meringue, watch VERY CLOSELY as this can happen very quickly and you don't want to burn the meringue.  Notice how the pre-cooked picture the meringue is so nice and in the brown version it doesn't look as nice, it's because I walked away for 30 seconds and it burnt so I had to skim off the top and, well be creative