“Bloody Sweet Orange Tartlets”
February 28, 2012 § 34 Comments
Is it possible to fall in love with an orange. I think so…it happened to me. I had a short love affair with a few blood oranges yesterday. Obsessed, I posed & photographed 7 little blood oranges for a good part of my day. Whole, cut, peeled, the peel itself, juiced, all together, separately…from the front, from the back, overhead, sideways.
Don’t you just love that color….a crimson red, a sexy red, a not-a-red-flannel nightgown red. This color takes my breath away…I am gobsmacked…I am enchanted. The colors of the planet Mars via National Geographic!
I couldn’t stop at posing these beautiful orbs…I needed to turn them into delicious drinkables for later & edibles for right now. So six of my blood oranges are presently becoming “Blood Orange-cello” and Jam…..more about those at a later date, and one very special little “red planet” was turned into four tartlets.
An easy & simple recipe for “Bloody Sweet Orange Tartlets”
Enough pie dough for 4 small tart pans
Raw or Turbinado sugar
4 ozs softened cream cheese
1 large egg
1 Blood Orange, peeled, pith removed & thinly sliced
How to make it:
1. Preheat oven to 350 degrees. Roll pie dough out into 4 thin circles & loosely fit into tart pans. Sprinkle each with 1 tsp of sugar. Place tart pans on a sheet pan & bake for about 6 minutes or until very lightly browned. Remove from oven.
2. In a small mixing bowl whisk together the softened cream cheese, 2 tbsp sugar & egg until smooth. Evenly divide filling between the 4 tart pans.
3. Place one slice of the blood orange on top of each filled tart & sprinkle with additional sugar. Bake for about 20-25 minutes until golden brown & puffy.
4. Eat warm from the oven if you can, but these little tarts are great the next day.
A Little Blood Orange Gallery:
Just in case you are interested:
Blood oranges’ red pigment, anthocyanin, is an antioxidant. The pigments begin accumulating in the vesicles at the edges of the segments and at the blossom end of the fruit, and will continue accumulating in cold storage after harvest. Due to its pigments the blood orange contain greater amounts of antioxidants than other oranges. Blood oranges have a unique flavor profile compared to other oranges, being distinctly raspberry-like in addition to the usual citrus notes.
Blood oranges are a source of vitamin C like all citrus fruits. A medium-sized (154g) orange also provides 28% of the recommended daily intake of dietary fiber. Oranges can also be a valuable source of folate, calcium, and thiamine.
Bon Appetit, Goodbye February and Hello March.