Home Party Dessert Recipe
4/28/2012
Blood Orange Tart with Orange Caramel Sauce
Orange Curd:
1 1/2 cups sugar
1/3 cup blood orange juice
1/3 cup lemon juice
6 large eggs
2 large egg yolks
1 T finely grated blood orange peel
1/2 cup unsalted butter, cut into 8 pieces
Crust:
1 1/2 cups all purpose flour
2 T sugar
1/4 t salt
1/2 cup chilled unsalted butter, cut into 1/2" cubes
2 T heavy whipping cream
1 large egg yolk
8 blood oranges
0range Caramel Sauce:
2/3 cup sugar
1/4 cup water
1/2 cup blood orange juice
1/2 t finely grated blood orange peel
>how to make<
(for orange curd)
*Whisk sugar, orange juice, lemon juice, eggs, egg yolks, and orange peel in medium metal bowl to blend.
*Add butter; set bowl ove4r saucepan of simmering water and whisk constantly until curd thickens and instant-read thermometer inserted into curd registers 175 degrees about 12 minutes(do not boil).
*Remove bowl from over water.
*Press plastic wrap directly onto surface of curd chill overnight.
(for crust)
*Blend flour, sugar, and salt in processor.
*Add butter; using on/off turns, cut in until mixture resembles coarse meal.
*Add cream and egg yolk and process until moist clumps form.
*Gather dough into ball; flatten into disk.
*Cover with plastic wrap and chill 1 hour.
*Roll our dough disk on lightly floured surface to 13" round.
*Transfer to 10" diameter tart pan with removable bottom.
*Pres crust onto bottom and up sides of pan.
*Fold dough overhang in and press onto pan, forming double-thick sides.
*Pierce crust all over with fork; freeze 30 minutes.
*Preheat oven to 375 degrees.
*Bake crust until cooked through, about 30 minutes.
*Cool crust completely in pan on rack.
*Spread curd evenly in cooled crust.
*Cut peel and white pith from oranges.
*Working over medium bowl and using small sharp knife, cut between membranes to release orange segments.
*Transfer segments to paper towels and pat dry.
*Arrange orange segments in concentric circles atop orange curd.
*Chill tart up to 1 hour.
(for orange caramel sauce)
*Combine sugar and water in heavy small saucepan.
*Stir over medium low heat until sugar dissolves.
*Increase heat and boil without stirring until syrup is deep amber color, occasionally brushing down pan sides with wet pastry brush and swirling pan, about 8 minutes.
*Carefully add orange juice and orange peel.
*Stir over low heat until smooth and any caramel bits dissolve.
*Cool completely.
*Remove pan sides from.
*Cut tart into wedge.
*Drizzle lightly with Orange Caramel Sauce and serve.
-makes 10 to 12-
Note: This recipe was taken from "bon appetit Desserts".
Orange Curd:
1 1/2 cups sugar
1/3 cup blood orange juice
1/3 cup lemon juice
6 large eggs
2 large egg yolks
1 T finely grated blood orange peel
1/2 cup unsalted butter, cut into 8 pieces
Crust:
1 1/2 cups all purpose flour
2 T sugar
1/4 t salt
1/2 cup chilled unsalted butter, cut into 1/2" cubes
2 T heavy whipping cream
1 large egg yolk
8 blood oranges
0range Caramel Sauce:
2/3 cup sugar
1/4 cup water
1/2 cup blood orange juice
1/2 t finely grated blood orange peel
>how to make<
(for orange curd)
*Whisk sugar, orange juice, lemon juice, eggs, egg yolks, and orange peel in medium metal bowl to blend.
*Add butter; set bowl ove4r saucepan of simmering water and whisk constantly until curd thickens and instant-read thermometer inserted into curd registers 175 degrees about 12 minutes(do not boil).
*Remove bowl from over water.
*Press plastic wrap directly onto surface of curd chill overnight.
(for crust)
*Blend flour, sugar, and salt in processor.
*Add butter; using on/off turns, cut in until mixture resembles coarse meal.
*Add cream and egg yolk and process until moist clumps form.
*Gather dough into ball; flatten into disk.
*Cover with plastic wrap and chill 1 hour.
*Roll our dough disk on lightly floured surface to 13" round.
*Transfer to 10" diameter tart pan with removable bottom.
*Pres crust onto bottom and up sides of pan.
*Fold dough overhang in and press onto pan, forming double-thick sides.
*Pierce crust all over with fork; freeze 30 minutes.
*Preheat oven to 375 degrees.
*Bake crust until cooked through, about 30 minutes.
*Cool crust completely in pan on rack.
*Spread curd evenly in cooled crust.
*Cut peel and white pith from oranges.
*Working over medium bowl and using small sharp knife, cut between membranes to release orange segments.
*Transfer segments to paper towels and pat dry.
*Arrange orange segments in concentric circles atop orange curd.
*Chill tart up to 1 hour.
(for orange caramel sauce)
*Combine sugar and water in heavy small saucepan.
*Stir over medium low heat until sugar dissolves.
*Increase heat and boil without stirring until syrup is deep amber color, occasionally brushing down pan sides with wet pastry brush and swirling pan, about 8 minutes.
*Carefully add orange juice and orange peel.
*Stir over low heat until smooth and any caramel bits dissolve.
*Cool completely.
*Remove pan sides from.
*Cut tart into wedge.
*Drizzle lightly with Orange Caramel Sauce and serve.
-makes 10 to 12-
Note: This recipe was taken from "bon appetit Desserts".
Labels: blood orange tart recipe, orange caramel sauce recipe, orange curd recipe, tart recipe
4/12/2012
Banana Caramel Napoleons
1 cup plus 1.5 T sugar
6 T water
1 t lemon juice
2/3 cup heavy whipping cream
1 sheet frozen puff pastry (half the package), thawed
12 oz chilled mascarpone cheese
3 large bananas, peeled, thinly sliced on diagonal
powdered sugar
>how to make<
*Combine 1 cup sugar, 6 T water, and lemon juice in heavy medium saucepan.
*Stir over ow heat until sugar dissolves.
*Increase heat and boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 10 minutes.
*Remove from heat.
*Carefully add cream (Mixture will bubble vigorously.)
*Place pan over low heat; stir until mixture is smooth and any caramel bits dissolve.
*Transfer caramel to small bowl.
*Cover and chill until thick, about 3 hours.
*Preheat oven to 400 degrees.
*Line 2 heavy large baking sheets with parchment paper.
*Roll out puff pastry on lightly floured surface to 15" x 12" rectangle.
*Cut crosswise into three 12" x 5" strips.
*Transfer pastry strips to prepared baking sheets, spacing evenly.
*Pierce pastry all over with fork.
*Chill 10 minutes.
*Bake pastry until golden, about 15 minutes.
*Transfer baking sheets to racks and cool pastry on sheets.
*Set aside 1/2 cup caramel for decoration.
*Using electric mixer, beat mascarpone and remaining 1/5 T sugar in medium bowl just until smooth.
*Add remaining caramel and beat until caramel cream is well blended, about 1 minute.
*Using sharp knife, trim pastry layers so that they are flat and even.
*Place 1 pastry strip on work surface.
*Spread with 1/4 of caramel cream.
*Arrange half of banana slices in single layer over caramel cream.
*Spread second pastry strip with 1/4 of caramel cream.
*Place pastry caramel cream side down, atop bananas.
*Spread top of second pastry strip with 1/4 of caramel cream.
*Arrange remaining bananas in single layer over,.
*Spread remaining pastry strip with remaining caramel cream.
*Place pastry, caramel cream side down, atop bananas.
*Using serrated knife, cut pastry crosswise into 8 equal pieces.
*Sift powdered sugar over.
*Place napoleons on plates.
*Drizzle reserved caramel around napoleons and serve.
-makes 8-
Note: This recipe was taken from "bon appetit Desserts".
1 cup plus 1.5 T sugar
6 T water
1 t lemon juice
2/3 cup heavy whipping cream
1 sheet frozen puff pastry (half the package), thawed
12 oz chilled mascarpone cheese
3 large bananas, peeled, thinly sliced on diagonal
powdered sugar
>how to make<
*Combine 1 cup sugar, 6 T water, and lemon juice in heavy medium saucepan.
*Stir over ow heat until sugar dissolves.
*Increase heat and boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 10 minutes.
*Remove from heat.
*Carefully add cream (Mixture will bubble vigorously.)
*Place pan over low heat; stir until mixture is smooth and any caramel bits dissolve.
*Transfer caramel to small bowl.
*Cover and chill until thick, about 3 hours.
*Preheat oven to 400 degrees.
*Line 2 heavy large baking sheets with parchment paper.
*Roll out puff pastry on lightly floured surface to 15" x 12" rectangle.
*Cut crosswise into three 12" x 5" strips.
*Transfer pastry strips to prepared baking sheets, spacing evenly.
*Pierce pastry all over with fork.
*Chill 10 minutes.
*Bake pastry until golden, about 15 minutes.
*Transfer baking sheets to racks and cool pastry on sheets.
*Set aside 1/2 cup caramel for decoration.
*Using electric mixer, beat mascarpone and remaining 1/5 T sugar in medium bowl just until smooth.
*Add remaining caramel and beat until caramel cream is well blended, about 1 minute.
*Using sharp knife, trim pastry layers so that they are flat and even.
*Place 1 pastry strip on work surface.
*Spread with 1/4 of caramel cream.
*Arrange half of banana slices in single layer over caramel cream.
*Spread second pastry strip with 1/4 of caramel cream.
*Place pastry caramel cream side down, atop bananas.
*Spread top of second pastry strip with 1/4 of caramel cream.
*Arrange remaining bananas in single layer over,.
*Spread remaining pastry strip with remaining caramel cream.
*Place pastry, caramel cream side down, atop bananas.
*Using serrated knife, cut pastry crosswise into 8 equal pieces.
*Sift powdered sugar over.
*Place napoleons on plates.
*Drizzle reserved caramel around napoleons and serve.
-makes 8-
Note: This recipe was taken from "bon appetit Desserts".
Labels: Mille Filles recipe, Napoleons recipe
