Blood Orange Mascarpone Tart

Flaky, light crusty and a layer of creamy mascarpone tucked under caramelized blood orange slices. Five Ingredients and a skillet will get you a bakery worthy tart, perfect for brunch!

Course Breakfast, Brunch, Dessert

Cuisine dessert

Keyword blood orange recipes, easy tarts, sweet brunch recipes

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 246kcal

Author Lauren

Ingredients

1 puff pastry shell
4 ounces mascarpone cheese
3 blood oranges thinly sliced
½ cup granulated sugar
3 tablespoons unsalted butter

Instructions

Preheat oven to 420°F. Lay puff pastry shell flat on a piece of parchment paper or baking sheet. Using the back of a spoon, spread the mascarpone cheese, leaving a 1-inch margin around the edge of the pastry. Return pastry shell to the freezer.
Thorough wash and dry the blood oranges. Cut of each end. Slice as thin as possible without ripping the flesh of the orange, about ⅛" thick.
In an oven-safe 9" skillet, melt unsalted butter on medium heat. Add granulated sugar and stir together with a rubber spatula. Add the orange slices and carefully toss with the butter sugar mixture. Once all slices are evenly coated, pat them down in a flat layer with the spatula.
Let the orange sugar mixture simmer on medium-high for 5 minutes. After five minutes, remove from heat and top with puff pastry mascarpone side down. Trim any edges with a sharp knife or kitchen scissors.
Bake in a 420°F oven for 20 minutes. Allow to cool for 15-20 minutes before flipping over the tart.* If sugar is too hot, it will run.
Run a spatula around the edge of the tart. Cover the top of the skillet with a large, flat plate or serving dish and flip skillet over. If it doesn't release immediately, give it a gently shake. Slice into 6 slices using a pizza cutter or sharp knife before serving.

Notes

*If too much time passes during the cooling process and sugar hardens, heat skillet on the stove top over high heat for 1 minutes to loosen the sugar.

Nutrition