- 1 blood orange
- 1 navel orange
- 1 sheet frozen puff pastry, thawed
- 1/3 cup orange marmalade
- 3/4 cup heavy cream
- 1 tablespoon confectioners' sugar
Peel oranges and remove pith; slice each into 8 rounds. Put pastry on parchment- lined baking sheet; spread with marmalade. Top with oranges. Bake at 425 degrees until crisp, 25 minutes. Let cool. Beat cream and sugar until thick; serve with tart.