Here we go again, it’s Friday! Yay!!
Happy Fiesta Friday, party mates!
One of my Japanese friend gave me a little leaflet from a patisserie in Japan, Qu’il fait bon. They sell so many different type of tarts, (quite expensive with some whole tarts priced over 6000yen=£40ish,) often decorated with best quality seasonal fruits with matching cream of some sort.
Looking at the leaflet full of fruit tarts, I wanted to make some fruit tarts myself.
I had been buying blood oranges on sale at a local veg shop recently, and they were so juicy and bright with tint of red, so I decided to do make blood orange tart.
I wondered what would go with orange?
If I was making a classic strawberry tart, I’ll do with franzipan+patisserie cream+whipped cream. I love this combination, but probably not for orange.
I thought and thought. This was fun. Day dreaming about the tart I’d make.In the end, I made this with pâte brisée (short crust), with a base of ‘whole orange+almond cake’, and filled with mascarpone cream with Cointreau. Topped simply with blood orange segment.
Blood Orange Tart
cold water….about 3tsp
whole orange +almond cake
(which was originally from Nigera Lawson, Clementine Cake, very nice as it is. The recipe below is adjusted to use in this tart.)
egg…..1 L size
mascarpone…..250g (a tub)
sugar…. about 3 tbs (you need to check the taste. I cannot remember!)
1. Make pastry. Food processor or by hand. Put flour, cubed butter, sugar and salt in a food processor, and whizz it it become bread crumb texture.
2. Add egg and about 2 or 3 tsp water, and pulse. Take them out and press to make a ball. Chill in fridge for at least 30min.
3. Roll out the pastry thin, and line the tart dish. Chill again.
4. Cook orange in a small pan, as a whole or just cut in half, with water just covering the orange.
5. Once the orange is soft, take it out of water, and make it into puree using a hand blender. (skin as well, but take out pips)
6. Mix orange puree with almond, sugar, and egg with a whisk.
7.Blank bake the pastry with baking stone/beans for 15 min or so.
8. Fill the base of patry with orange cake filling and bake till filling is baked.
9. Make mascarpone filling. Cream mascarpone cheese with sugar & cointreau. Taste the cheese and see, as you add sugar. (I cannot be sure how much sugar I put in. you just need to adjust it.)
10. Whip whipping cream to soft peak. Add cream to mascarpone cheese. Taste the cream & check the sweetness.
11. Cut orange into segments.
12. Once the tart is cooled, fill the tart with mascarpone cream. Top with orange.
13. If you like you can graze it with sugar syrup with veg gelatine to give it a shine.
The tart was really fresh and tasty. Loved the colour of blood orange.