Immerse yourself in the tantalizing world of flavors with our exploration of the ultimate recipe for "Blood Orange Caramel Tarte Tatin". This exquisite dessert combines the vibrant colors and distinct taste of blood oranges with the rich, buttery caramel and the flaky crust of a classic tarte tatin, creating a symphony of textures and flavors that will tantalize your taste buds. As we embark on this culinary journey, let us uncover the secrets to crafting this masterpiece, ensuring that each bite is an explosion of citrusy sweetness, perfectly balanced by the caramel's seductive embrace. Prepare to embark on a delightful adventure as we delve into the art of creating the perfect "Blood Orange Caramel Tarte Tatin."
Check out the recipes below so you can choose the best recipe for yourself!
BLOOD ORANGE CARAMEL TARTE TATIN
I never had blood oranges until I moved to California. Their growing season is pretty short, so I use them in everything I possibly can. Whenever I have something to go to, my friends demand that I bring this dessert. The sweet orange flavor pairs perfectly with brown sugar and looks so lovely. -Pamela Butkowski, Hermosa Beach, California
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 400°. In an 8-in. cast-iron or other ovenproof skillet, melt butter over medium heat; stir in brown sugar and vanilla until dissolved. Arrange orange slices in a single layer over brown sugar., On a lightly floured surface, unfold puff pastry. Roll to a 9-in. square; place over oranges, tucking in corners., Bake until tart is golden brown and filling is heated through, 20-25 minutes. Cool 10 minutes before inverting onto a serving plate. Serve warm, with ice cream if desired.
Nutrition Facts : Calories 416 calories, Fat 26g fat (12g saturated fat), Cholesterol 41mg cholesterol, Sodium 262mg sodium, Carbohydrate 43g carbohydrate (19g sugars, Fiber 3g fiber), Protein 3g protein.
MINI BLOOD ORANGE TARTS
Mini blood orange tarts make fun individual desserts for dinner. Use any leftover blood orange curd to flavor plain Greek yogurt.
Provided by Diana71
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 1h20m
Yield 6
Number Of Ingredients 9
Steps:
- Zest 2 blood oranges and set aside. Juice enough blood oranges to make 3/4 cup juice. Strain juice and discard pulp and seeds. If there is not enough juice to make 3/4 cup after straining, supplement with lemon juice.
- Whisk together eggs, sugar, salt, and blood orange juice in a saucepan. Slowly warm mixture over low heat. Add butter and blood orange zest. Heat until curd has thickened, stirring constantly, for 15 to 20 minutes.
- Pour curd into a bowl and allow to cool for 15 minutes. Place plastic wrap directly onto the top of the curd and refrigerate until ready to use.
- Preheat the oven to 400 degrees F (200 degrees C) or temperature recommended on puff pastry package. Line a baking sheet with parchment paper.
- Roll out puff pastry following package directions into a rectangular shape on a lightly floured surface. Cut into smaller rectangles, about 3x5 inches each. Place on the prepared baking sheet.
- Bake pastry according to package instructions until puffed up and browned, about 15 minutes. Remove from oven and brush with warmed marmalade. Allow to cool for 15 minutes.
- Top each puff pastry rectangle with a dollop of blood orange marmalade curd. If desired, top with blood orange slices.
Nutrition Facts : Calories 601.4 calories, Carbohydrate 73.5 g, Cholesterol 122.5 mg, Fat 33 g, Fiber 3.2 g, Protein 6.9 g, SaturatedFat 14.3 g, Sodium 311.9 mg, Sugar 42 g
BLOOD ORANGE TART
This citrus-y tart with a shortbread crust is made with colorful blood orange juice, zest, and slices for garnish.
Provided by Kim
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 4h50m
Yield 8
Number Of Ingredients 14
Steps:
- Lightly grease a 9-inch tart pan with a removable bottom.
- Combine flour, sugar, vanilla extract, and salt in a food processor. Pulse a few times to combine. Add cold butter and pulse several more times until the mixture resembles coarse sand; mixture will be very crumbly. Pour mixture into the prepared tart pan. Use damp hands to press crumbs together evenly along the bottom and up the sides of the pan to form a crust. Use a fork to gently prick the bottom of the crust several times. Place crust in the freezer for 15 minutes.
- Preheat the oven to 350 degrees F (175 degrees C).
- Remove crust from freezer and place it on a cookie sheet. Line the crust with aluminum foil and fill with dried beans.
- Bake in the preheated oven until crust begins to turn golden brown, 20 to 25 minutes. Remove beans and aluminum foil. Return crust to the oven and bake until center of crust is set, 5 to 7 minutes more. Remove from oven and reduce heat to 325 degrees F (165 degrees C).
- Meanwhile whisk together sugar, cornstarch, and salt in a large heat-safe bowl. Mix in blood orange juice, eggs, egg yolk, and zest until smooth. Bring a pot of water to a low simmer. Place bowl with blood orange mixture over the pot of simmering water, making sure bowl does not touch water. Cook, stirring constantly, until mixture thickens enough to coat the back of a spoon, 5 to 10 minutes. Remove bowl from heat and stir in butter a piece at a time, ensuring each piece melts before adding the next. Pour custard mixture through a fine-mesh sieve into the prepared crust.
- Bake in the preheated oven until custard is set, 15 to 20 minutes. Allow tart to cool to room temperature before removing from pan, about 30 minutes.
- Chill tart for about 3 hours. Top with blood orange slices before serving.
Nutrition Facts : Calories 345.6 calories, Carbohydrate 44.6 g, Cholesterol 133.5 mg, Fat 17 g, Fiber 1.6 g, Protein 4.9 g, SaturatedFat 9.9 g, Sodium 247.8 mg, Sugar 25.3 g
BLOOD ORANGE TART WITH ORANGE CARAMEL SAUCE
Categories Food Processor Dessert Bake Christmas New Year's Eve Orange Winter Party Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 to 12 servings
Number Of Ingredients 17
Steps:
- For orange curd:
- Whisk sugar, orange juice, lemon juice, eggs, egg yolks, and orange peel in medium metal bowl to blend. Add butter; set bowl over saucepan of simmering water and whisk constantly until curd thickens and instant-read thermometer inserted into curd registers 175°F, about 12 minutes (do not boil). Remove bowl from over water. Press plastic wrap directly onto surface of curd; chill at least 1 day and up to 3 days.
- For crust:
- Blend flour, sugar, and salt in processor. Add butter and cut in, using on/off turns, until mixture resembles coarse meal. Add cream and egg yolk and process until dough clumps together. Gather dough into ball; flatten into disk. Roll out dough on floured surface to 13-inch round. Transfer to 10-inch-diameter tart pan with removable bottom. Fold dough overhang in and press onto pan sides, forming double-thick sides. Pierce crust all over with fork; freeze 30 minutes.
- Preheat oven to 375°F. Bake crust until cooked through, about 30 minutes. Cool crust completely in pan on rack. Spread curd evenly in cooled crust. (Can be made 1 day ahead. Cover; chill.)
- Cut peel and white pith from oranges. Using small sharp knife, cut between membranes to release orange segments. Transfer segments to paper towels and pat dry. Arrange orange segments in concentric circles atop orange curd. Chill tart up to 1 hour.
- Remove pan sides. Cut tart into wedges. Drizzle lightly with Orange Caramel Sauce and serve.
TARTE TATIN
Dark and sticky caramel, sweet apples and crisp pastry combine to make this heavenly French dessert. And with Raymond Blanc's recipe, you can make it perfectly every time
Provided by Raymond Blanc
Categories Afternoon tea, Dessert, Treat
Time 1h35m
Number Of Ingredients 6
Steps:
- Roll the pastry to a 3mm-thick round on a lightly floured surface and cut a 24cm circle, using a plate as a guide. Lightly prick all over with a fork, place on a baking sheet, then cover and freeze while preparing the apples.
- Heat oven to 180C/160C fan/gas 4. Peel, quarter and core the apples. Put the sugar in a flameproof 20cm ceramic tatin dish or a 20cm ovenproof heavy-based frying pan and place over a medium-high heat. Cook the sugar for 5-7 mins to a dark amber caramel syrup that's starting to smoke, then turn off the heat and stir in the 60g diced chilled butter.
- To assemble the tarte tatin, arrange the apple quarters very tightly in a circle around the edge of the dish first, rounded-side down, then fill in the middle in a similar fashion. Gently press with your hands to ensure there are no gaps. Brush the fruit with the melted butter.
- Bake in the oven for 30 mins, then remove and place the disc of frozen puff pastry on top - it will quickly defrost. Tuck the edges down the inside of the dish and, with a knife, prick a few holes in the pastry to allow steam to escape. Bake for a further 40-45 mins until the pastry is golden brown and crisp.
- Allow to cool to room temperature for 1 hr before running a knife around the edge of the dish and inverting it onto a large serving plate that is deep enough to contain the juices. Serve with crème fraîche or vanilla ice cream.
Nutrition Facts : Calories 444 calories, Fat 24 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 34 grams sugar, Fiber 4 grams fiber, Protein 4 grams protein, Sodium 0.4 milligram of sodium
THE WORLD-FAMOUS TARTE TATIN
Not only is this dessert delicious, it was invented quite near where I was staying by the Tatin sisters. The story goes that one of them was making an apple tart but, for whatever reason, made a mistake and left it too long in the oven. However, she thought she could salvage it, so she ended up turning it upside down and her guests went mad for it. I wish all my cooking mistakes had such happy results. Hopefully, this recipe will give you the basics so that you'll be able to stretch it by using pears, quinces, peaches, apricots or a mixture... I'm sure the sisters would love the fact that people were bending this recipe to make it their own. Light golden puff pastry, soft juicy fruit and crisp caramel is a great combination! You could serve this with a spoonful of creme fraiche or whipped cream, but personally I love the contrast between the warm tart and cold ice cream, especially the prune and Armagnac ice cream!
Provided by Jamie Oliver
Time 1h8m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Preheat your oven to 375 degrees F/190 degrees C/gas 5. Dust a clean surface and a rolling pin with flour and roll out your puff pastry until it's just over 1/4-inch/0.5cm thick. This will be enough to cover the ovenproof frying pan you'll be cooking the tarte Tatin in, leaving about 2 inches/5 cm extra around the edge. Put the pastry to one side for now. Peel your apples, then halve them horizontally and use a teaspoon to get rid of the seeds and core. Put the ovenproof pan on a medium heat and add the sugar, Calvados, vanilla seeds, and pod. Let the sugar dissolve and cook until the mixture forms a light caramel. Once the caramel looks and smells delicious - it should be a lovely chestnut brown - add your halved apples. Carefully stir everything in the pan and cook for about 5 minutes or until the apples start to soften and you get a toffee apple vibe happening. Add the cubed butter, then lay the pastry over the top. Quickly and carefully tuck the pastry down right into the edges - it's best to use a wooden spoon so you don't touch the caramel. Bake the tarte Tatin for about 25 to 30 minutes, or until golden, with crispy caramelly pieces bubbling up from under the edges. Take it out of the oven. To make it look like a tarte Tatin you need to turn it out, which isn't hard - but you do need to be careful with that hot caramel. So get a serving plate or board larger than your pan and put an oven glove on to protect the arm holding the board. Put the board or plate on top of the pan, then quickly, carefully and confidently turn it out (remember you can go to www.jamieoliver.com/how-to and see a video of how to do this safely). Put it to one side for a few minutes, so the caramel can cool down, then divide it up and serve with a spoonful of creme fraiche or ice cream.
BLOOD ORANGE TART
The unique filling has a flavor and soft texture reminiscent of orange marmalade.
Yield Serves 8
Number Of Ingredients 10
Steps:
- Preheat oven to 450°F. Unfold crust in 9-inch-diameter tart pan with removable bottom. Press crust onto bottom and up sides of pan. Fold overhang in and press, forming high-standing rim 1/2 inch above pan sides. Pierce all over with fork. Bake crust until set and pale golden, about 10 minutes. Cool in pan on rack. Reduce oven temperature to 350°F.
- Grate peel from 2 oranges (orange part only); place in small saucepan. Cut pith from oranges; discard. Working over same pan, cut between membranes to release orange segments into pan. Add 1/4 cup sugar, 1/4 cup water and lemon juice. Bring to boil. Reduce heat; simmer until mixture is thickened and segments have fallen apart, stirring often, about 22 minutes. Cool to room temperature.
- Mix cornstarch and 1 cup sugar in medium bowl. Beat in butter. Add egg; beat until fluffy. Stir in orange mixture and Grand Marnier (mixture will look curdled). Spoon into crust.
- Bake tart until set, about 45 minutes. Cool on rack. (Can be made 1 day ahead. Cover; chill.) Garnish with orange slices. Serve cold or at room temperature.
Tips and Conclusion
Blood oranges are a great choice for this recipe because their vibrant color and tart flavor pair well with the caramel.
If you can't find blood oranges, you can use regular oranges instead. Just be sure to add a bit of lemon juice to the caramel to brighten up the flavor.
Use a heavy-bottomed skillet to make the caramel. This will help to prevent the sugar from burning.
Be careful not to overcook the caramel. It should be a deep amber color, but it shouldn't be too dark.
When you're assembling the tart, be sure to press the orange slices into the caramel so that they're evenly coated.
Bake the tart until the crust is golden brown and the oranges are tender.
Let the tart cool for at least 30 minutes before serving. This will allow the caramel to set.
Serve the tart with a dollop of whipped cream or a scoop of vanilla ice cream.
This tart is a delicious and elegant dessert that's perfect for any occasion. The combination of blood oranges and caramel is simply irresistible.
If you're looking for a new tart recipe to try, this blood orange caramel tarte tatin is a great option. It's easy to make and absolutely delicious.
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