I'm a big fan of fruit-based desserts, especially when they're accompanied by a flaky crust. Unfortunately, there isn't much in season when it's January and you live in Iowa. The grocery store had blood oranges on sale last week, so I decided to buy a bunch and find delicious things to do with them. I was somewhat surprised at how few people around me knew about blood oranges (my afternoon snack baffled an entire row of BSN students, which was a little more attention than I was hoping for). In light of this lesser-known fruit, here's a brief background on them: they're a mutation of sweet oranges, slightly smaller and have flesh tinted red by anthocyanin, which is a pigment found in many flowers and fruits, though uncommon in citrus fruits. Alright, now that you know the why blood oranges are red - which I'm sure was at the top of everyone's must know lists - it's time to share how to make them into a delicious tart.
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