🥧 Step 1: Make the Tart Crust

1. In a food processor, pulse flour, powdered sugar, and salt until combined.

2. Add cold butter and pulse until mixture resembles coarse crumbs.

3. Add egg yolk and cold water, 1 tablespoon at a time, until dough comes together.

4. Turn dough onto a surface and press into a disk. Wrap and chill for at least 30 minutes.

5. Roll out dough on a floured surface. Fit into a 9-inch tart pan, trimming excess.

6. Prick base with a fork, freeze 10–15 minutes, then blind bake at 375°F (190°C) with parchment and weights for 15 minutes. Remove weights and bake another 5–8 minutes until lightly golden.

Let crust cool while preparing the frangipane.

🌰 Step 2: Make the Frangipane Filling

1. Cream together butter and sugar until fluffy.

2. Add eggs, one at a time, beating well.

3. Mix in vanilla, orange zest, almond flour, flour, and salt. The mixture should be thick and spreadable.

🍊 Step 3: Assemble the Tart

1. Spread frangipane evenly into the cooled crust.

2. Arrange blood orange slices over the top in concentric circles or a mosaic pattern.

3. Bake at 350°F (175°C) for 30–35 minutes, or until filling is puffed and golden.

Let cool to room temperature before glazing.

✨ Step 4: Glaze (Optional but Gorgeous)

Warm honey or apricot jam in a saucepan or microwave until liquid. Use a pastry brush to glaze the top of the tart for shine.