Flaky Blood Orange Tart Recipe

For this vibrant blood orange tart, I used a recipe from Smitten Kitchen, which was adapted from Zoe Nathan of Food & Wine.

Unfortunately, I only have photos of the prebaked tart. I woke up at 5am to transfer it from the freezer to the oven for 75 minutes, went back to bed, and later learned that about 60 minutes would have been more appropriate for my oven/ for the thickness (err, thinness) of my dough.

Much to my dismay, the tart had fallen apart all over the oven, and burned to a crisp. I was able to salvage some non-burnt pieces, and they were quite tasty.