Super Easy Winter Orange Tart:
Awhile back I had the opportunity to go an event in Chicago called Chicago Gourmet and it was amazing!!! I had the opportunity to meet Curtis Stone and Rick Bayless and purchase their new cookbooks. Both are really good, so I decided to make this super easy winter orange tart and change the recipe up a bit. I loved it! I usually don’t like to change recipes from professional chef’s but it was fun and my husband and I enjoyed our time in the kitchen.
Months later, I am now just getting to read through Curtis Stone’s new book Good Food, Good Life. I must say I highly recommend it. The book has wonderful pictures and easy to follow recipes. The one I’m about to share was a favorite at a recent family gathering. I chopped the tart into mini 16 pieces instead of the recommended four. I also made two because it was for a party and the puff pastry that I used had enough dough for two in the package. I am in love with this recipe for so many reasons. First, it is super easy and quick to make. Secondly, the instructions were great to follow and an easy read. Lastly, it is so refreshing for the holidays, when we are eating so many rich comfort foods. This recipe offers something a little lighter but still makes it feel like Christmas with the rosemary whipped cream.
The recipe in the book calls for 2 oranges. However, in the Midwest it was hard to find more than one type of orange, so I instead decided to pick just one massive looking orange and I am still happy with how it looked. Also, because I love playing with flavors in the kitchen I had to tweak the recipe a bit and add cinnamon covered cranberries that I had left over from another recipe.
I start by taking the pastry puffs out of the freezer to thaw just a bit, then I pre-heat the oven to 425 degrees. Next, I slice the orange cutting into thin slices and remove any of the white part.
Once the pastry puff is unfrozen but still cold and can easily be unfolded, lay on the marmalade. I love this marmalade that I found, it was beautiful and still had bits of the rind in it. Yummy! Make sure to leave an inch all the way around to hold in the juices. Then add your fruit.
I made sure to only have one layer of oranges and I still probably could have put less oranges on the tart. I also added cinnamon covered cranberries for more Christmas flavor. The instructions in the book say to flip the orange to make sure you get marmalade on both sides, but I opted to just use a BBQ brush to brush the marmalade on the tops of the oranges. Next, bake the tart for 20 minutes. 10 minutes into the bake, check on the tart and brush over the juices to the pastry edges. Once you’ve done this, leave the pastry to bake for the remaining 10 minutes.
While the tart is baking, make the rosemary whipped cream. If you are in a rush, you can always just purchase whipped cream and mix in the rosemary. However if you do it this way, I would mix in the rosemary the night before so the cream has a chance to soak in the rosemary flavor. If you have the time to make the cream from scratch, it is highly worth it and adds so much flavor to the tart. Below is a picture of the minced rosemary and powdered sugar just before I added the heavy whipping cream and mixed into a whipped cream.
I am so thankful to Curtis Stone for creating this cookbook, this recipe specifically will appear at many more parties to come.