grilled blood orange ginger snap tart

after some success below grilling oranges for an ice cream accompaniment i decided its time to start making tarts again.

blood orange ginger snap tart

8 blood oranges (divided into sections) tossed with 1/4 cup sugar

1 bag ginger snaps (i used gluten-free ones for my wheat challenged friends)

1/2 stick of butter

apricot jam

crush ginger snaps and sprinkle in the bottom of a 9"x9" baking pan or tart pan. melt the butter and pour into pan, mixing with crumbs until a dough is formed. press into the bottom of the pan until firm. bake at 350deg F for 10 minutes.

while crust is baking, melt 2 TBL butter in a large skillet and add sugar tossed orange sections. leave undisturbed to grill and caramelize. grill for several minutes until sections look well cooked and carefully flip the sections to cook on the other side for a few minutes as well.

when crust is done neatly arrange the orange sections in it and use a pastry brush to paint some warmed apricot jam over everything for a nice glaze.