Blood Orange and Rhubarb Tart Recipe - Los Angeles Times

Ingredients

• ½ cup plus 2 tablespoons (1.25 sticks) butter, at room temperature
• 1 tablespoon grated orange zest
• 1 cup confectioners sugar
• 1/4 teaspoon sea salt
• 1/3 cup almond flour
• 1 egg, beaten
• 2 teaspoons vanilla extract
• 2 1/2 cups sifted all-purpose flour
• 1 prepared pastry crust
• 1 1/2 pounds blood oranges
• 2 1/2 cups blood orange juice (from about 3 pounds oranges)
• 1 cup granulated sugar, preferably organic
• 1 heaping tablespoon vanilla sugar or granulated sugar, preferably organic