Blood Orange Tarte Tatin

Blood Orange Tarte Tatin

I make a great pear tarte tatin, but until now I'd never tried an orange one. It's finally the season for blood oranges, which are extra sweet and delicious, not to mention gorgeous with their dark red streaks. I bought a few at the Sant Cugat market and made this fast and easy tart, it has a trace of cardamom which I like too.

Blood orange tart on my favourite white EVA serving platter. This platter is the perfect size for a tarte tatin, it fits a large frying pan and the puff pastry roll. Available at:


1 sheet puff pastry

2-3 medium sized blood oranges, (I think you could use regular oranges with a little extra sugar)

1/2 cup sugar

2 tablespoons water

1/2 teaspoon ground cardamom

Preheat the oven to 180˚C.

Use a non-stick frying pan that can be placed in the oven.

Gently heat up water with sugar scattered evenly throughout the pan and let the sugar caramelise until light brown.

Wash and thinly slice the oranges into round slivers.

Once the sugar mixture is evenly caramelised, lay the round orange slices evenly throughout the pan and sprinkle the cardamom on top.

Unroll and lay a round piece of puff pastry over the entire pan. If the puff pastry is already round, perfect, if it is square, cut it into a circle the size of your pan.

With a fork, prick holes in the surface of the puff pastry.

Place in oven for ~20 minutes until the puff pastry rises and turns a golden brown.

Remove from the oven and carefully place a serving plate over the pan facing downwards and then flip the pan so that the tart comes out onto the plate with the oranges facing up.

Serve warm with whipped cream and tea!

New wave plate from the Big Arrow-Maia Ming collection. White porcelain Eva teacup.

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