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1
In a food processor, pulse the 1 cup of flour with 2 tablespoons of the sugar and the baking powder and salt.
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2
Add the stick of cold butter and pulse several times, just until it is the size of peas.
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3
Sprinkle the dough with the ice water and pulse just until moistened crumbs form.
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4
Turn the crumbs out onto a work surface, knead once or twice and pat the pastry into a disk.
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5
Wrap the pastry in plastic and chill for 30 minutes.
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6
On a floured work surface, roll out the pastry to an 11-inch round, about 1/4 inch thick.
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7
Transfer the pastry to a parchment paperlined flat cookie sheet and refrigerate for 15 minutes, or until chilled.
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8
Meanwhile, peel the blood oranges, removing all of the bitter white pith.
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9
Thinly slice 2 of the oranges crosswise; remove the pits.
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10
Transfer the orange slices to a plate.
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11
Working over a sieve set over a bowl, cut in between the membranes of the remaining oranges, releasing the sections into the sieve.
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12
Remove the pits and gently shake out as much juice as possible without mashing the sections; you will need 1 cup of sections.
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13
Reserve the orange juice for another use.
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14
Arrange the orange sections on the pastry, leaving a 2-inch border all around.
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15
Sprinkle 2 tablespoons of the sugar over the oranges.
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16
Using a paring knife, thinly slice the remaining 1 tablespoon of butter over the oranges.
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17
Fold up the pastry over the oranges, leaving most of the oranges uncovered.
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18
Brush the pastry with the egg wash and sprinkle lightly with 1 tablespoon of the sugar.
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19
Arrange the orange slices on top, leaving a 1-inch border of pastry all around.
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20
Sprinkle the remaining 1 tablespoon of sugar on top.
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21
Freeze the tart until solid, at least 4 hours or preferably overnight.
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22
Preheat the oven to 375 and position a rack in the center.
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23
Place a baking sheet on the rack below to catch any drips.
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24
Bake the tart directly from the freezer for 1 hour and 15 minutes, until the fruit is bubbling and the pastry is deeply browned.
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25
Transfer the cookie sheet to a rack and let the tart cool for 30 minutes.
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26
Carefully slide the parchment paper onto the rack and let the tart cool completely.
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27
To make the sauce: In a medium saucepan, combine the sugar, water and corn syrup and bring to a boil.
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28
Using a wet pastry brush, wash down any crystals on the side of the pan.
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29
Boil over high heat until a deep amber caramel forms, about 6 minutes.
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30
Remove the saucepan from the heat and carefully whisk in the cream, butter and salt.
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31
Let the caramel cool to room temperature.
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32
Serve Tart with the Salted Caramel Sauce.
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33
MAKE AHEAD The unbaked tart can be tightly wrapped in plastic and frozen for up to 2 weeks.
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34
The salted caramel sauce can be refrigerated for up to 2 weeks.
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35
Rewarm before serving.
