Mini Blood Orange Tarts
Description
Pretty puff pastry tarts made with blood orange curd and glazed with orange marmalade.
Ingredients
•
1 pound blood oranges
•
1/4 cup lemon juice, or as needed
•
3 eggs, whisked
•
1 cup white sugar
•
1 dash salt
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1/2 cup butter, cubed
•
1 sheet frozen puff pastry, thawed in the refrigerator
•
1/4 cup orange marmalade, warmed
•
1 blood orange, thinly sliced
Directions
1
Zest 2 blood oranges and set aside. Juice enough blood oranges to make 3/4 cup juice. Strain juice and discard pulp and seeds. If there is not enough juice to make 3/4 cup after straining, supplement with lemon juice.
2
Whisk together eggs, sugar, salt, and blood orange juice in a saucepan. Slowly warm mixture over low heat. Add butter and blood orange zest. Heat until curd has thickened, stirring constantly, for 15 to 20 minutes.
3
Pour curd into a bowl and allow to cool for 15 minutes. Place plastic wrap directly onto the top of the curd and refrigerate until ready to use.
4
Preheat the oven to 400 degrees F (200 degrees C) or temperature recommended on puff pastry package. Line a baking sheet with parchment paper.
5
Roll out puff pastry following package directions into a rectangular shape on a lightly floured surface. Cut into smaller rectangles, about 3x5 inches each. Place on the prepared baking sheet.
6
Bake pastry according to package instructions until puffed up and browned, about 15 minutes. Remove from oven and brush with warmed marmalade. Allow to cool for 15 minutes.
7
Top each puff pastry rectangle with a dollop of blood orange marmalade curd. If desired, top with blood orange slices.