Herewith a recipe for an orange puff pastry tart. It's so easy, it's almost criminal. If you use pre-made dough, there are only 4 other ingredients involved.
My daughter saw the finished product and asked when I had found the time to make the tart. She was sitting in the kitchen with me the whole time, but because it took such little effort, she had no idea I had made an entire tart.
This is the first time I've tried oranges as part of a tart. I really like the scent of the vanilla with the oranges and love how the segments look all laid out in rows on the pastry dough. Get creative here and add more fruit, or even a thin layer of warmed up apricot jam onto the dough before you place the orange segments.
Served warm with a scoop of coconut milk ice cream you will be brought right to summer's doorstep.
Note on the pastry dough:
Since this tart was for my co-workers, and not good old gluten-free me, I used a standard puff pastry, but did come across this gluten-free version from an Australian site. Or, you can make your own, using this recipe from the blog Tartelette, which I plan to do very soon.
Orange Puff Pastry Tart
- 1 sheet frozen puff pastry
- 2 cups oranges, rind removed and cut into segments
- 2 tablespoons of sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon juice
- Preheat oven to 400 degrees.
- Mix the citrus segments with the sugar, vanilla and lemon juice.
- Lay the puff pastry on a baking sheet, pricking it with a fork, to keep it flat while baking.
- Place the citrus segments on the puff pastry.
- Crimp the edges of the pastry dough up over the edges.
- Bake for 30 minutes, or until the crust just begins to brown.
- Add the remaining juice/sugar mixture and bake an additional 10 minutes, until the crust is crispy.