Flaky, light crusty and a layer of creamy mascarpone tucked under rosé wine simmered blood orange slices. Six ingredients and a skillet will get you a bakery worthy tart, perfect for brunch or dessert!
Keyword blood orange recipes, blood orange tart, mascarpone tart, puff pastry tart
Prep Time 15minutes
Cook Time 20minutes
Total Time 35minutes
1puff pastry shell
4ouncesmascarpone cheese room temperature
3blood oranges thinly sliced
¼cupdry rosé wine
vanilla ice cream for serving optional
Preheat oven to 425°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 all over the pastry. Return pastry shell to the freezer.
Thoroughly wash and dry the blood oranges. Cut off each end and slice as thin as possible without ripping the flesh of the orange, about ⅛" thick.
In an oven-safe 9" skillet, melt the butter over medium heat. Add granulated sugar and stir together with a rubber spatula. Carefully toss the orange slices with the butter sugar mixture. Once all slices are evenly coated, pat them down in a flat layer with the spatula. Pour in the rosé wine, reduce the heat to low and simmer for 5 minutes or until most of the liquid has cooked off.
Remove the skillet from heat and top with puff pastry mascarpone side down. Trim or fold over any edges with a sharp knife or kitchen scissors.
Bake in a 425°F oven for 18-20 minutes until the puff pastry if puffy and golden brown. Allow to cool for 10-15 minutes before flipping over the tart. If sugar is too hot, it will run and if the pan is cold the oranges will stick to the pan.
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 gentle shake. Slice into 6 slices using a pizza cutter or sharp knife. Serve plain or top with vanilla ice cream.
If too much time passes during the cooling process and sugar thickens, heat skillet on the stove top over high heat for 1 minute to thin the sugar and release the tart from the pan.
You can substitute rosé wine with juice or lemonade, if desired.
If removing the rind from the blood oranges, simmer on low heat for a few minutes longer until liquid has cooked off.
Blood oranges can be substituted with other citrus fruits.