Mini blood orange tarts make fun individual desserts for dinner. Use any leftover blood orange curd to flavor plain Greek yogurt.


Recipe Summary

20 mins
30 mins
30 mins
1 hr 20 mins
6 mini tarts


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Zest 2 blood oranges and set aside. Juice enough blood oranges to make 3/4 cup juice. Strain juice and discard pulp and seeds. If there is not enough juice to make 3/4 cup after straining, supplement with lemon juice.

  • Whisk together eggs, sugar, salt, and blood orange juice in a saucepan. Slowly warm mixture over low heat. Add butter and blood orange zest. Heat until curd has thickened, stirring constantly, for 15 to 20 minutes.

  • Pour curd into a bowl and allow to cool for 15 minutes. Place plastic wrap directly onto the top of the curd and refrigerate until ready to use.

  • Preheat the oven to 400 degrees F (200 degrees C) or temperature recommended on puff pastry package. Line a baking sheet with parchment paper.

  • Roll out puff pastry following package directions into a rectangular shape on a lightly floured surface. Cut into smaller rectangles, about 3x5 inches each. Place on the prepared baking sheet.

  • Bake pastry according to package instructions until puffed up and browned, about 15 minutes. Remove from oven and brush with warmed marmalade. Allow to cool for 15 minutes.

  • Top each puff pastry rectangle with a dollop of blood orange marmalade curd. If desired, top with blood orange slices.

Nutrition Facts

601 calories; protein 6.9g; carbohydrates 73.5g; fat 33g; cholesterol 122.5mg; sodium 311.9mg. Full Nutrition