Blood Orange Caramel Tarte Tatin
I never had blood oranges until I moved to California. The season is short, so I use them in everything while I can get them. That sweet orange flavor with some brown sugar is a perfect combination. Whenever I have something to go to, my friends demand that I bring this dessert. —Pamela Butkowski, Hermosa Beach, California
Ingredients
- 1/2 cup butter, cubed
- 1/2 cup packed brown sugar
- 1 teaspoon vanilla extract
- 1 medium blood orange, thinly sliced
- 1 sheet frozen puff pastry, thawed
- Vanilla ice cream, optional
Directions
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1Preheat oven to 400°. In an 8-in. cast-iron or other ovenproof skillet, melt butter over medium heat; stir in brown sugar and vanilla until dissolved. Arrange orange slices in a single layer over brown sugar.
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2On a lightly floured surface, unfold puff pastry. Roll to a 9-in. square; place over oranges, tucking in corners.
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3Bake until tart is golden brown and filling is heated through, 20-25 minutes. Cool for 10 minutes before inverting onto a serving plate. Serve warm, with ice cream if desired.
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