Blood Orange Tart With Orange Caramel Sauce Recipes

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.

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.

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.

Steps:

• Combine sugar and 1/4 cup water in heavy small saucepan. Stir over medium-low heat until sugar dissolves. Increase heat and boil without stirring until deep amber color, occasionally brushing down pan sides with wet pastry brush and swirling pan, about 8 minutes.
• Carefully add orange juice and orange peel (mixture will bubble vigorously). Stir over low heat until smooth and any caramel bits dissolve. Cool completely. (Can be prepared 1 day ahead. Cover and let stand at room temperature.)

Steps:

• Cut top and bottom off 3 oranges to expose flesh. Stand each orange upright, and cut off peel (including pith) in vertical strips. Cut flesh into 1/4-inch rounds, reserving juice in a bowl. Juice remaining 2 oranges, adding enough juice to reserved juice to equal 1/2 cup.
• Make the caramel sauce: Prepare an ice-water bath. Bring sugar and 2 tablespoons water to a boil in a medium saucepan. Cook, stirring until sugar is dissolved; continue cooking until mixture is dark amber in color, about 6 minutes. Remove from heat, and slowly and carefully add butter, juice, and a pinch of salt, stirring until smooth (you should have 3/4 cup sauce). Transfer pan to ice-water bath, and let cool for 15 minutes.
• Divide orange slices among 4 shallow bowls, and top with caramel sauce and cocoa nibs.

Steps:

• In a food processor, pulse the 1 cup of flour with 2 tablespoons of the sugar and the baking powder and salt.
• Add the stick of cold butter and pulse several times, just until it is the size of peas.
• Sprinkle the dough with the ice water and pulse just until moistened crumbs form.
• Turn the crumbs out onto a work surface, knead once or twice and pat the pastry into a disk.
• Wrap the pastry in plastic and chill for 30 minutes.
• On a floured work surface, roll out the pastry to an 11-inch round, about 1/4 inch thick.
• Transfer the pastry to a parchment paper-lined flat cookie sheet and refrigerate for 15 minutes, or until chilled.
• Meanwhile, peel the blood oranges, removing all of the bitter white pith.
• Thinly slice 2 of the oranges crosswise; remove the pits.
• Transfer the orange slices to a plate.
• Working over a sieve set over a bowl, cut in between the membranes of the remaining oranges, releasing the sections into the sieve.
• Remove the pits and gently shake out as much juice as possible without mashing the sections; you will need 1 cup of sections.
• Reserve the orange juice for another use.
• Arrange the orange sections on the pastry, leaving a 2-inch border all around.
• Sprinkle 2 tablespoons of the sugar over the oranges.
• Using a paring knife, thinly slice the remaining 1 tablespoon of butter over the oranges.
• Fold up the pastry over the oranges, leaving most of the oranges uncovered.
• Brush the pastry with the egg wash and sprinkle lightly with 1 tablespoon of the sugar.
• Arrange the orange slices on top, leaving a 1-inch border of pastry all around.
• Sprinkle the remaining 1 tablespoon of sugar on top.
• Freeze the tart until solid, at least 4 hours or preferably overnight.
• Preheat the oven to 375° and position a rack in the center.
• Place a baking sheet on the rack below to catch any drips.
• Bake the tart directly from the freezer for 1 hour and 15 minutes, until the fruit is bubbling and the pastry is deeply browned.
• Transfer the cookie sheet to a rack and let the tart cool for 30 minutes.
• Carefully slide the parchment paper onto the rack and let the tart cool completely.
• To make the sauce: In a medium saucepan, combine the sugar, water and corn syrup and bring to a boil.
• Using a wet pastry brush, wash down any crystals on the side of the pan.
• Boil over high heat until a deep amber caramel forms, about 6 minutes.
• Remove the saucepan from the heat and carefully whisk in the cream, butter and salt.
• Let the caramel cool to room temperature.
• Serve Tart with the Salted Caramel Sauce.
• MAKE AHEAD The unbaked tart can be tightly wrapped in plastic and frozen for up to 2 weeks. The salted caramel sauce can be refrigerated for up to 2 weeks. Rewarm before serving.