adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Mini Blood Orange Tarts
Mini Blood Orange Tarts
0 Likes
Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
80 minutes
Delicious puff pastry tarts filled with tangy blood orange curd and topped with sweet orange marmalade glaze.
Ingredients:
  • 1 pound blood oranges
  • 0.25 cup lemon juice, or as needed
  • 3 eggs, whisked
  • 1 cup white sugar
  • 1 dash salt
  • 0.5 cup butter, cubed
  • 1 sheet frozen puff pastry, thawed in the refrigerator
  • 0.25 cup orange marmalade, warmed
  • 1 blood orange, thinly sliced
Instructions:
  • Zest 2 flavorful blood oranges. Juice them until you have 3/4 cup of juice. Strain out pulp and seeds. If needed, mix in some lemon juice to reach 3/4 cup.
  • In a saucepan, combine eggs, sugar, salt, and fresh blood orange juice. Gently heat this mixture over low heat. Stir in butter and vibrant blood orange zest. Cook until the curd thickens, stirring for 15 to 20 minutes consistently.
  • Transfer the curd to a bowl and let it cool for 15 minutes. Cover the surface with plastic wrap, then refrigerate until needed.
  • Preheat the oven to 400 degrees F (200 degrees C) or the temperature stated on the puff pastry package. Line a baking sheet with parchment paper.
  • Roll out the puff pastry according to the package instructions on a lightly floured surface into a rectangle. Cut into smaller rectangles, approximately 3x5 inches each, and place them on the baking sheet.
  • Bake the pastry as directed on the package until golden and puffed, approximately 15 minutes. Then, brush with warmed marmalade and let cool for 15 minutes before serving.
  • Spread a generous layer of blood orange marmalade curd on top of each puff pastry rectangle. Optionally, garnish with blood orange slices for added flavor and presentation.

Similar Recipes