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Blood Orange Caramel Tarte Tatin

I never had blood oranges until I moved to California. Their growing season is pretty short, so I use them in everything I possibly can. Whenever I have something to go to, my friends demand that I bring this dessert. The sweet orange flavor pairs perfectly with brown sugar and looks so lovely. —Pamela Butkowski, Hermosa Beach, California
  • Total Time
    Prep: 20 min. Bake: 20 min. + cooling
  • Makes
    6 servings


  • 1/2 cup butter, cubed
  • 1/2 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 1 medium blood orange, thinly sliced
  • 1 sheet frozen puff pastry, thawed
  • Vanilla ice cream, optional


  • Preheat oven to 400°. In an 8-in. cast-iron or other ovenproof skillet, melt butter over medium heat; stir in brown sugar and vanilla until dissolved. Arrange orange slices in a single layer over brown sugar.
  • On a lightly floured surface, unfold puff pastry. Roll to a 9-in. square; place over oranges, tucking in corners.
  • Bake until tart is golden brown and filling is heated through, 20-25 minutes. Cool 10 minutes before inverting onto a serving plate. Serve warm, with ice cream if desired.
Nutrition Facts
1 slice: 416 calories, 26g fat (12g saturated fat), 41mg cholesterol, 262mg sodium, 43g carbohydrate (19g sugars, 3g fiber), 3g protein.

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Average Rating:
    Mar 16, 2020

    It was very easy

  • Tawnya
    Feb 27, 2020

    I followed the directions without altering the recipe, but it had a terrible flavor. Everyone took one bite then threw their portion away.