Blood Orange Tarte Tatin
This Blood Orange Tarte Tatin is a stunning twist on the classic French dessert, showcasing the vibrant color and unique flavor of blood oranges. With a golden, flaky puff pastry and caramelized citrus, it’s the perfect centerpiece for any occasion. Let’s dive into this delicious recipe!
Ingredients:
For the Tarte Tatin:
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- 1 medium blood orange (thinly sliced)
- 1/2 cup packed brown sugar
- 1/2 cup unsalted butter (1 stick)
- 1 teaspoon vanilla extract
- 1 sheet of puff pastry (thawed, if frozen)
- Zest of 1 blood orange (for extra flavor)
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For Garnish (optional):
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- Fresh mint leaves
- Extra blood orange slices
- A scoop of vanilla ice cream
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Instructions:
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- Peel and Slice: Remove the skin from the blood oranges using a sharp knife, making sure to cut away the bitter white pith. Slice the oranges into rounds about 1/4 inch thick. Try to not cut it too thick if possible. Remove any seeds if any. Preheat the oven to 400°.
- Heat the Skillet: In a 8-12 inch oven-safe skillet, melt the butter over medium heat. Once melted, add the brown sugar, vanilla extract until dissolved. Carefully arrange the blood orange slices in a single layer in the skillet over the brown sugar. Cook for about 3-5 minutes, until the oranges begin to soften and the sugar has caramelized to a golden brown color. You can gently turn the oranges to coat them in the caramel.
- Add the Puff Pastry: On a lightly floured surface, roll out the puff pastry. Drape it over the caramelized oranges. Tuck the edges down around the sides of the skillet to enclose the fruit. Use a sharp knife to make a few small slits in the pastry to allow steam to escape.
- Baking: Place the skillet in the preheated oven and bake for 20-25 minutes, or until the puff pastry is golden brown and puffed. Remove the skillet from the oven and let it cool for about 10 minutes before flipping it over onto a serving platter. Serve with fresh mint leaves, extra blood orange slices, or a scoop of vanilla ice cream for an elegant touch.
- Peel and Slice: Remove the skin from the blood oranges using a sharp knife, making sure to cut away the bitter white pith. Slice the oranges into rounds about 1/4 inch thick. Try to not cut it too thick if possible. Remove any seeds if any. Preheat the oven to 400°.
Tips for Success:
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- Choose Ripe Blood Oranges: Select blood oranges that are firm but slightly soft to the touch. They should feel heavy for their size, indicating juiciness.
- You Don’t Have to Only Use Blood Oranges: This dessert is equally delicious with any type of orange. Or do what I did and mix blood oranges with a few slices of a navel orange to add a variation of color and citrusy zest.
- Watch the Caramel: Caramel can burn quickly; keep an eye on it and stir as needed. If it starts to smoke, remove it from heat immediately.
- Puff Pastry: If you want to make your own puff pastry, go for it! But store-bought is a convenient and excellent option.
- Serve Warm: This tart is best enjoyed warm, with a scoop of vanilla ice cream or a dollop of crème fraîche.
- Make Ahead: You can prepare the caramelized oranges in advance and assemble just before baking for a fresher taste.
- Change the Shape: As you can see from the photo, I made mine into a circle. Get creative, make it into a star shape if you dare.
- Choose Ripe Blood Oranges: Select blood oranges that are firm but slightly soft to the touch. They should feel heavy for their size, indicating juiciness.
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