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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Oven
Cuisine: Cuban
     Serving Size: 12 - Change
Nutritional Facts
Servings Per Recipe: 12

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Caramelized Orange Tart With Blackberry Puree

Date Added: January 04, 2014


1 1/2 Cups All-Purpose Flour 1 1/2 Cups All-Purpose Flour (plus 3 tablespoons)
1/2 Cup Confectionery Sugar 1/2 Cup Confectionery Sugar (optional)
1/4 Teaspoon Salt 1/4 Teaspoon Salt (to taste)
1/2 Cup Unsalted Butter 1/2 Cup Unsalted butter (plus 3 tablespoons), chilled cut into 1/2 inch pieces
1 Egg 1 Egg beaten to blend
2 Teaspoons Water 2 Teaspoons Ice water (about)
4 Unit Eggs 4 Unit Eggs separated, plus 2 egg yolks
1 Cup Sugar 1 Cup Sugar
1/2 Cup Orange Juice 1/2 Cup Orange juice chicken stock or low-sodium chicken stock
2 Tablespoons Fresh Lemon Juice 2 Tablespoons Fresh lemon juice up to 2
2 Teaspoons Oranges 2 Teaspoons Orange peel grated
1/4 Cup Heavy Whipping Cream 1/4 Cup Heavy Whipping Cream if desired
2 Tablespoons Confectionery Sugar 2 Tablespoons Confectionery Sugar (optional)
16 Ounces Blackberries 16 Ounces Frozen unsweetened blackberries thawed
6 Tablespoons Sugar 6 Tablespoons Sugar
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1. For Crust: Mix flour, powdered sugar and salt in processor.

2. Add butter and cut in using on/off turns until mixture resembles coarse meal.

3. Mix in beaten egg. Mix in enough ice water by teaspoonfuls to form moist clumps.

4. Gather dough into ball; flatten into disk. Wrap in plastic; refrigerate at least 30 minutes.

5. (Can be made 1 day ahead. Keep chilled. Soften slightly at room temperature before rolling out).

6. Roll out dough on floured surface to 14-inch round.

7. Roll up dough on rolling pin; transfer to 11 inch diameter tart pan with removable bottom.

8. Trim dough to 1 inch overhang. Fold in overhang to form double-thick sides extending 1/4 inch above sides of pan, pressing to adhere.

9. Pierce crust with fork in several places. Freeze crust 30 minutes.

10. Preheat oven to 375 F Bake crust until set and light golden, piercing with fork if crust bubbles, about 18 minutes.

11. Cool completely. For Filling: Blend eggs and next 4 ingredients in processor.

12. Add cream and blend until smooth. Pour into cooled crust.

13. Bake tart until filling is set, about 25 minutes.

14. Cool. (Can be made 1 day ahead. Cover and refrigerate).

15. Preheat broiler. To make foil cover to protect crust edges during broiling, cut out 12-inch round of foil.

16. Cut out center of foil, leaving 2-inch-wide circle.

17. Place foil circle atop tart, covering crust edges.

18. Dust center of tart with powdered sugar. Broil tart until sugar melts and is golden, watching closely and rotating tart for even broiling, about 1 minute.

19. Transfer pan to rack. Remove foil circle. Cool tart at least 30 minutes.

20. Remove pan sides. Serve tart slightly warm or at room temperature with Blackberry Puree.

21. For Puree: Puree berries and sugar in processor.

22. Strain through fine sieve; discard seeds. (Can be made 1 day ahead.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Lemon, Egg, Butter, Gluten, Sulfites, Natural Sweeteners, Fructose Malabsorption, Oranges allergies.
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