Ingredients
6
6 servings
- •1 pound blood oranges (Optional)
- •¼ cup lemon juice, or as needed (Optional)
- •3 eggs, whisked
- •1 cup white sugar
- •1 dash salt
- •½ cup butter, cubed
- •1 sheet frozen puff pastry, thawed in the refrigerator
- •¼ cup orange marmalade, warmed
- •1 blood orange, thinly sliced (Optional)
Instructions
- 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.
Nutritional Facts
Per 6 servings
- Calories: 601
- Carbohydrate: 74g
- Fat: 33g
- Fiber: 3g
- Protein: 7g
- Sugar: 42g
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