Blood Orange Tart With Orange Caramel Sauce Recipes

BLOOD ORANGE CARAMEL TARTE TATIN

Blood Orange Caramel Tarte Tatin image

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

Ingredients

1/2 cup butter, cubed
1/2 cup packed brown sugar
1 teaspoon vanilla extract
1 medium blood orange, thinly sliced
1 sheet frozen puff pastry, thawed
Vanilla ice cream, optional

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.

ORANGE CARAMEL SAUCE

Orange Caramel Sauce image

Categories Sauce Dessert Orange Winter Bon Appétit Fat Free Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes about 2/3 cup

Number Of Ingredients 4

Ingredients

2/3 cup sugar
1/4 cup water
1/2 cup fresh blood orange juice
1/2 teaspoon grated blood orange peel

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.)

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