April 25, 2018

Blood Orange Puff Pastry Tart, like it was

Natacha Sanz Caballero Desserts and Sweets blood oranges, breakfast, El Taroncheral, hojaldre, naranja sanguina, oranges, tarta, teatime

I’m finding it very hard these days not to long for what was. And this blood orange puff pastry tart was.  It was my dad’s favorite tart (although his sweet tooth knew no limits). And it was one that my mom made often. Orange puff pastry tart was one that my grandma would buy at the patisserie every Sunday morning for dessert after lunch. And these oranges were. They were like the ones we used to harvest from the trees, feet in flip flops and covered in red dust from the Valencian fields. They were like the ones my mom would peel with her hands and split in sections for all the kids to eat while on these harvesting outings. Like the ones she squeezed by the dozen for every winter breakfast, and like the ones that filled the jars of her homemade bitter orange marmalade.

I don’t know if it’s just my imagination or if I lately am more sensitive or alert to the details around me, wether it’d be a flower or a branch, an ingredient or a dish, I see my Spain all around me. Figs and more figs, on cakes, on toast and in salads. Fig tree branches for decoration, even fake ones if real ones are not available. I grew up climbing on the thick branches of the three giant fig trees at El Taroncheral, my family’s home, building forts concealed by their branches, feeding on their fruit with feet dangling in the air. Figs and I had a love affair.

Oranges were everywhere at our house, in crates piled on top of each other at the pantry after harvesting, before they were put into the tarts, the marmalade, the roasted chicken and the sauces, and the baskets gifted to friends and neighbors. The property name, El Taroncheral, is named after the orange tree fields where our house, and my dad’s siblings’, were built.

Figs and oranges, oranges and figs, these are my fruit, the taste and aroma of home, of childhood. Valencia, the land of oranges, you are in my heart.

This blood orange puff pastry tart is simple to make, and so rewarding. The puff pastry is store-bought —easy! The orange filling can be made while the oranges are caramelizing on the stove and the puff pastry is pre-baking in the oven. I used blood oranges because of their beauty, but you can certainly make it with any kind of orange. Blood oranges are very juicy, and you’ll get more juice per unit out of them, so adjust the recipe accordingly if using a different kind.

This is one version of the tart my mom made, and I’m sure I’ll be bringing you some more. I’ve made a few of these lately, and they won’t be the last —orange season is not over yet!

BLOOD ORANGE PUFF PASTRY TART

Tarta de Hojaldre y Naranja Sanguina

Ingredients for an 8×8 inch square tart:

1 puff pastry sheet (store bought)

Flour for dusting

2 Tbs demerara sugar

               For the candied blood oranges:

2 blood oranges

1/3 cup sugar

1/3 cup water

              For the filling:

2 eggs

2 egg yolks

1/2 cup granulated sugar

1/3 cup whipping cream

3 Tbs creme fraiche (or substitute with sour cream)

1 tsp orange blossom water

1/3 cup squeezed blood orange juice (approx. 1 orange)

Zest of 1 blood orange

 

                    Prepare the pastry:

Preheat the oven to 400ºF.

Thaw puff pastry according to instructions.

Grease a removable bottom tart pan (I used a square one, but use any size available) and line with cut-to-size parchment paper.

Dust some flour on the counter and roll out the puff pastry sheet. Carefully transfer to the tart pan.

Line the puff pastry with parchment paper and add weights (I use chick peas) before placing in the oven. Bake for 15 minutes.

Remove from the oven, remove the weights and parchment paper and let cool.

 

While the puff pastry is in the oven, prepare the candied orange slices:

Slice the oranges into thin slices (mine were about 1/4 inch-thick) and discard the ends. In a small saucepan, make a simple syrup: add the water and sugar, cook on medium heat, and stir until sugar is dissolved. Remove form the heat.

Place the orange slices in a single layer on a wide pan. Pour the syrup over the slices and cook on medium-low heat, turning the slices occasionally, until the liquid becomes thicker and sticky (much of the water will have evaporated).

Set aside and let cool while you prepare the filling.

 

                    Prepare the filling:

Lower the oven temperature to 350ºF.

In a medium bowl, mix the eggs and egg yolks with the sugar. Add the whipping cream and the creme fraiche and mix. Next add the blood orange juice, orange zest and orange blossom water and mix.

Pour mixture over the pre-baked puff pastry and brush the edges of the puff pastry with some of the leftover egg whites before placing in the oven. Bake for 12-15 minutes, until the filling is just set.

Remove from the oven, liberally place the candied blood orange slices on top, and bake for another 8-10 minutes.

Remove from the oven, sprinkle all over with the demerara sugar and caramelize with a kitchen blow torch.

Carefully remove tart from the pan when ready to eat.