Orange Tart

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orange tart
  • 6Servings


  • 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.