Blood Orange Puff Pastry Tart Recipe

I absolutely love this blood orange tart recipe because it’s effortlessly elegant and brings a stunning pop of color and flavor to the table. Plus, the blend of flakey, buttery puff pastry with the sweet and tangy blood oranges gives me all the feels of a cozy brunch or fancy dessert, without breaking a sweat.

I adore making recipes that celebrate the vivid hues and tastes of in-season fruit, and my Blood Orange Puff Pastry Tart is no exception. Tangy blood oranges, a whisper of honey, and a melt-in-your-mouth puff pastry base make for a showstopping dessert.

I love to use vanilla extract in my tart to up the ante on the sweet flavor that balances the blood orange’s tartness. A light dusting of powdered sugar makes this gorgeous tart all the more irresistible.

Ingredients

Oranges with Blood: These are full of vitamin C and antioxidants, bringing brilliant color and a sweet-tart flavor.

Puff pastry is a flaky, buttery foundation that gives the tart an incredible texture and layers of flavor.

Natural sweetener with antioxidants and a slight earthy warmth that goes with the citrus: honey.

Butter, unsalted: Adds richness, enhancing the flaky layers of the pastry with a subtle nutty aroma.

Vanilla extract offers a fragrant, smooth undertone that helps the tart attain a delicate balance among its sweet and citrus notes.

Ingredient Quantities

• 1 sheet of puff pastry, thawed
• 2-3 blood oranges, thinly sliced with skin and pith removed
• 3 tablespoons granulated sugar
• 2 tablespoons honey
• 1 tablespoon unsalted butter, melted
• 1 teaspoon vanilla extract
• 1 egg, beaten (for egg wash)
• Powdered sugar, for dusting (optional)

Instructions

1. Set your oven to 400°F (200°C) and prepare a baking sheet with parchment paper.

2. On a lightly floured surface, unroll the thawed puff pastry sheet. Smooth out any creases, then place the pastry on the prepared baking sheet.

3. Using a sharp knife, lightly score a 1-inch border around the edges of the puff pastry, taking care not to cut all the way through.

4. Poke the middle of the pastry sheet (inside the border) all over with a fork to prevent it from puffing in the middle.

5. In a small bowl, combine the melted butter and the vanilla extract, and use this mixture to brush the entire pastry, including the border.

6. Evenly distribute the blood orange slices over the pastry, within the scored border.

7. Evenly distribute the granulated sugar over the beautiful blood orange slices arranged so artfully on the dish.

8. Add a bit of extra sweetness and shine by drizzling honey over the blood oranges and pastry.

9. The edges of the puff pastry border should be brushed with the beaten egg. This will give it a nice golden finish when baked.

10. Put the tart into the oven, and bake for 20-25 minutes until the pastry is golden brown and puffed. Let cool slightly, then, if desired, dust with powdered sugar before serving.

Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Rolling pin
5. Sharp knife
6. Fork
7. Small bowl
8. Pastry brush
9. Measuring spoons
10. Cooling rack

FAQ

• Q: Can I use a different type of orange for this tart?You can substitute blood oranges with navel oranges or any citrus of your liking, though you must know that the flavor and color will differ.
• Q: Can the puff pastry be prepared ahead of time?A: Thaw and unroll the puff pastry a few hours in advance. Keep it stored in the refrigerator until you’re ready to use it.
• Q: How do I prevent the tart from becoming soggy?A: Make certain that the orange sections are thoroughly drained and blotted with a paper towel. Then, lay the fruit out on the puff pastry.
• Q: Can I make this tart vegan?A: Use a plant-based puff pastry to make it vegan; replace the honey with maple syrup; and use a dairy-free butter substitute.
• Q: Should I pre-bake the puff pastry before adding the toppings?A: No, there’s no need to bake beforehand. The pastry and toppings bake together to achieve a crispy crust and a perfectly caramelized topping.
• Q: How should I store leftovers?A: Any leftover food should be placed in an airtight container in the refrigerator and consumed within 2-3 days for best quality.

Substitutions and Variations

If you don’t have blood oranges, you can replace them with navel oranges or cara cara oranges.
Granulated sugar: Substitute with coconut sugar or brown sugar.
Replace honey with either maple syrup or agave nectar.
Swap unsalted butter with coconut oil or margarine.

Pro Tips

1. Chill the Pastry Before Baking After assembling the tart, place it in the refrigerator for about 10-15 minutes before baking. This helps the pastry maintain its shape and ensures even puffing.

2. Use a Mandoline for Even Slices To achieve beautifully thin and uniform blood orange slices, use a mandoline slicer. This can help with even cooking and a professional look.

3. Enhance Flavor with Citrus Zest Before slicing the blood oranges, use a microplane to zest some of their peel. Sprinkle a small amount of zest over the finished tart to add an extra pop of citrus flavor.

4. Experiment with Aromatics Try adding a sprinkle of ground cinnamon or cardamom on top of the blood oranges before baking for a warm, aromatic twist.

5. Prevent a Soggy Bottom To further prevent the pastry from becoming soggy, consider adding a thin layer of almond meal or finely crushed nuts between the puff pastry and the blood orange slices. This will help absorb some of the juices released during baking.