Mini Blood Orange Tarts

Pretty puff pastry tarts made with blood orange curd and glazed with orange marmalade.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 601 Calories

Ingredients

• 1 cup white sugar
• 1 dash salt
• 3 eggs, whisked
• 1 blood orange, thinly sliced
• 1 sheet frozen puff pastry, thawed in the refrigerator
• 1 pound blood oranges
• 0.5 cup butter, cubed
• 0.25 cup lemon juice, or as needed
• 0.25 cup orange marmalade, warmed

Recipe Instructions

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 7

Top each puff pastry rectangle with a dollop of blood orange marmalade curd. If desired, top with blood orange slices.