Blood Orange Tarte Tartin & Blood Orange Caramel

This easy orange caramel is insanely delicious over cakes, ice-cream or drizzled over a plate of freshly peeled and cut orange slices. I use a teaspoon of this sauce in salad dressings, a few tablespoons in a sticky meat marinades like chicken wings or ribs. It also makes the base of a very elegant Blood Orange Tarte Tatin.

Ingredients:

Blood orange caramel:

  • 2/3 cup of sugar
  • 1/4 cup of water
  • 1/2 cup orange juice
  • Zest 1 orange
  • Pinch salt

Blood Orange Tarte Tatin:

  • 250g all-purpose four
  • 200g cold butter, cut into chunks
  • 120ml sour cream
  • Pinch of salt
  • 3 or 4 blood oranges
  • 1 tbsp butter
  • 1/2 tsp cardamom seed
  • Milk or egg for a pastry wash

 

Method:

For the Blood Orange Caramel:

Put the sugar and water into a medium sized saucepan. Stir over low heat to dissolve the sugar. Turn up the heat and boil without stirring until the caramel turns a beautiful amber colour. You can swirl the pan around or brush the sides of the pan down with a wet brush.

Turn down the heat a little and add in the zest and juice. The caramel will bubble a lot. Stir until completely smooth. Allow to cool a little and then bottle. Keep in the fridge for a few months!

For the Blood Orange Tarte Tatin:

To make sour cream pastry, mix salt into flour in your food processor. Then add butter chunks and pulse until texture is like large breadcrumbs. Add sour cream in and pulse until pastry comes together into a ball. Wrap in cling wrap and refrigerate for a minimum of half an hour up to overnight.

Preheat oven to 180 degrees.

Thinly slice 3 or 4 blood oranges, removing pips. Pour half a cup of blood orange caramel, a tablespoon of butter and ½ teaspoon of cardamom seeds into a 30cm oven proof pan or skillet. Warm slightly over low heat, then arrange orange slices on top of the caramel in the prettiest way that you can! Turn off the heat.

Once your pastry has rested, roll the dough out to be large enough to cover the pan. Gently cover the oranges with the dough tucking the edges down inside the pan. Prick pastry all over with a fork. Then bake in the oven for 30 minutes or until pastry is golden brown and caramel is bubbling at the edges.

Remove from the oven and let sit for 5-10 minutes. Then turn out onto a plate and serve! Delicious with ice-cream, cream or custard.

 

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