This blood orange tart has a filling like frangipane - the almond crust gives it a delicious texture. It is grain-free, gluten-free, and paleo friendly.

Recipe Summary

15 mins
55 mins
1 hr 10 mins
8 servings


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Candied Blood Orange Slices:


Instructions Checklist
  • Preheat the oven to 325 degrees F (165 degrees C).

  • Combine almond flour, coconut flour, butter, and 1 tablespoon honey in a bowl. Use fingers to press the crust mixture into a tart pan.

  • Bake in the preheated oven for 12 minutes. Remove crust from oven and increase temperature to 350 degrees F (175 degrees C).

  • Slice unpeeled blood orange into thin slices. Combine blood orange slices, honey, and water in a small saucepan. Bring to a simmer over medium-high heat and simmer until juices thicken, 10 to 20 minutes. Use tongs to remove blood orange slices and set on a baking sheet lined with wax paper to cool.

  • Meanwhile, combine eggs, sweetened condensed milk, butter, honey, vanilla extract, blood orange juice, and blood orange zest in a bowl; beat using an electric mixer until well combined. Pour filling into the warm crust.

  • Bake in the preheated oven for 15 minutes. Remove from oven, leaving oven on. Carefully top with candied blood orange slices, slightly overlapping each slice. Return tart to oven.

  • Bake until filling is just set, 15 to 20 more minutes. Remove from oven and allow to cool slightly before serving.

Cook's Note:

You can use vanilla bean powder instead of vanilla extract. I used coconut sweetened condensed milk.

Nutrition Facts

359 calories; protein 9.8g; carbohydrates 29.1g; fat 24.1g; cholesterol 99.1mg; sodium 112.3mg. Full Nutrition