The recipe is enough to make the bars in a quarter-sheet pan, however, we know for most, blood oranges can be a bit expensive so a reduced recipe may be a better option. The recipe works perfect if you halve it and make the bars in a four-by-fourteen-inch tart pan (that is what was used in the photos) or use individual three- or four-inch tart pans. Or you can always substitute in some tangerine juice for the blood orange juice. The color will pale more toward the orange side, but it will still be delicious. Promise. Also, make sure to taste the sweetness of the curd as you are making it. Blood oranges can vary quite a bit on their sweetness, so adjust the sugar quantities to your desired taste.
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