A flakey tart with cream cheese filling and topped with candied ginger blood oranges.
Did you guys know I’m currently in Michigan? I’m visiting Alex and also planning something pretty big… moving to Detroit!
We decided a little while ago that long distance is just too difficult. I’m in a fortunate position with the blog where I can pick up and move anywhere, so it should be a pretty easy transition.
And this past week, we picked out our apartment!
It’s big and light-filled and the kitchen is gorgeous. Parquet floors and white cabinets and industrial lights. Like, my dream space.
I’m so ready to move. I have a Pinterest board dedicated to all the home furnishings I want to get. I’ve told Alex we need to plan a dry run to Ikea so that when we really go to Ikea to buy things, we can be in and out. I have a problem.
Once we’re settled in, we’ve talked about doing a new section on the blog called “Alex In The Kitchen,” where about once a month Alex shares one of his own recipes. I can’t wait.
So stay tuned for more news on the moving front. Right now we’re planning on July 1st, right after Alex takes his boards, so you can bet that I will be posting a ton of apartment pictures around then 🙂
Now, about this tart. My assistant and I made this on a ‘baking day,’ where we make 4-5 different things. And of all the things, we couldn’t get enough of this bad boy.
The crust is crispy and flavorful, the filling sweet and tangy, and the blood oranges juicy and spiced. It’s like every flavor profile ever coming together into a stunning spring tart.
It’s a great accompaniment to a meal on the grill (which I’m so excited to start doing again), and leaves you the perfect amount of satisfied without being stuffed.
Though if you want to go back for thirds (thirds are the new seconds), I won’t blame you.
Get the recipe here.
This post is sponsored by Dixie Crystals. All opinions are 100% my own.