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1
Sift together all purpose flour, dark rye flour, baking powder, powdered sugar, cardomom, and salt into the bowl of a food processor. Pour any remnants left in sifter back into bowl of processor.
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2
Pulse once to blend dry ingredients. Remove butter from freeze and scatter on top of dry ingredients.
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3
Pulse quickly to incorporate butter until the mixture looks like small pebbles. Add cold egg to tart shell and pulse just until mixture starts to come together. If the mixture looks too dry, add a small bit of blood orange juice.
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4
Remove dough from food processor and push together into a ball. Wrap with plastic wrap and chill in the refrigerator for at least two hours and preferably overnight (up to 24 hours).
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5
After dough has chilled, remove from fridge.
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6
Flour a piece of parchment paper (or rolling surface of choice) and your rolling pin.
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7
Begin by banging rolling pin in the middle of the dough and gently begin to roll dough out, turning the dough in quarter turns and flipping and reflouring so it does not stick to the parchment or your rolling surface.
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8
Roll dough to a 12-inch round. Lightly fold in half and place in a buttered 9-inch tart pan with removable bottom that has been placed on a baking sheet.
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9
Trim overhang to 1/2 inch. Fold overhang to make double-thick sides. Press lightly into tart pan, then prick gently all over with a fork.
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10
Cover with foil and freeze for at least 30 minutes (can freeze for longer).
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11
Preheat oven to 375 degrees.
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12
Butter a piece of foil (or use nonstick foil) and fit to frozen tart crust). Bake in oven for 20 minutes.
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13
Remove foil and bake another 10 minutes until tart crust is light brown (make sure it is light brown as it gives more flavor).
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14
Remove tart shell and let cool for at least 15-20 minutes.
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15
Heat oven to 350 degrees.
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16
In the bowl of a mixer with paddle attachment, beat butter and dark brown sugar until light brown in color, about 4 minutes.
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17
Slowly incorporate egg and egg yolk and blend for about 2 minutes. Add vanilla and beat on low until incorporated. Scrape sides of bowl down.
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18
Sift flour, cocoa, baking powder, and salt into a small bowl. Pour half of dry ingredients into wet ingredients and mix on low. After dry ingredients are incorporated, pour the rest of the dry ingredients into mixture and mix until well blended
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19
Pulse blanched almonds in a small food processor until finely ground.
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20
Fold ground almonds and orange zest into chocolate mixture making sure that everything is incorporated
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21
Poor chocolate frangipane into tart shell, spreading evenly.
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22
Place blood orange pieces on top of chocolate as desired. I segmented the oranges and placed in a pattern but it would also look beautiful if you sliced the oranges and laid them all over the tart.
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23
Bake tart for 25 minutes until chocolate frangipane is set and a toothpick inserted in the middle comes out clean.
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24
While tart is baking, place apricot preserves in water in a small pan. Bring to a boil and cook for one minute.
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25
Strain apricot mixture and set aside.
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26
Once tart is done, brush the outside with the apricot preserves. Let cool for at least 20 minutes.
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27
Serve with vanilla ice cream or cardamom creme anglaise (I use a version from epicurious.com) Enjoy!
