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!
- 1 puff pastry shell
- 4 ounces mascarpone cheese
- 3 blood oranges (thinly sliced)
- 1/2 cup granulated sugar
- 3 tbsp unsalted butter
- 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 1/8″ 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.
*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.
- Category: Breakfast, Brunch, Dessert