Blood Orange Mascarpone Tart Recipe
Flaky, light crusty and a layer of creamy mascarpone tucked under rosé wine simmered blood orange slices. Six ingredients and a skillet will get you a bakery worthy tart, perfect for brunch or dessert!
How to Make the Best Blood Orange Mascarpone Tart
Blood Orange Mascarpone Tart
This elegant blood orange mascarpone tart is a showstopper dessert that looks far more complicated than it actually is. With just six simple ingredients and a cast iron skillet, you can create a bakery-worthy tart that’s perfect for brunch, special occasions, or when you want to impress your guests without spending hours in the kitchen.
The magic happens when you layer flaky puff pastry over creamy mascarpone and tender blood orange slices that have been kissed with rosé wine and caramelized sugar. When you flip the skillet to reveal the golden tart, the jewel-toned citrus slices create a stunning presentation that tastes as good as it looks.
This recipe celebrates the unique tartness and floral notes of blood oranges, paired beautifully with the rich, subtle creaminess of mascarpone cheese. Whether you serve it warm with a scoop of vanilla ice cream or at room temperature, this tart is sure to become a beloved addition to your dessert repertoire.
Blood Orange Mascarpone Tart
Flaky, light crusty and a layer of creamy mascarpone tucked under rosé wine simmered blood orange slices. Six ingredients and a skillet will get you a bakery worthy tart, perfect for brunch or dessert!
Ingredients
Tart
Instructions
Prepare & Bake
- Preheat oven to 425°F. Lay puff pastry shell flat on a piece of parchment paper or baking sheet. Using the back of a spoon, spread the mascarpone cheese all over the pastry. Return pastry shell to the freezer.
- Thoroughly wash and dry the blood oranges. Cut off each end and slice as thin as possible without ripping the flesh of the orange, about 1/8" thick.
- In an oven-safe 9" skillet, melt the butter over medium heat. Add granulated sugar and stir together with a rubber spatula. Carefully toss the orange slices with the butter sugar mixture. Once all slices are evenly coated, pat them down in a flat layer with the spatula. Pour in the rosé wine, reduce the heat to low and simmer for 5 minutes or until most of the liquid has cooked off.
- Remove the skillet from heat and top with puff pastry mascarpone side down. Trim or fold over any edges with a sharp knife or kitchen scissors.
- Bake in a 425°F oven for 18-20 minutes until the puff pastry is puffy and golden brown. Allow to cool for 10-15 minutes before flipping over the tart. If sugar is too hot, it will run and if the pan is cold the oranges will stick to the pan.
- Run a spatula around the edge of the tart. Cover the top of the skillet with a large, flat plate or serving dish and flip skillet over. If it doesn't release immediately, give it a gentle shake. Slice into 6 slices using a pizza cutter or sharp knife. Serve plain or top with vanilla ice cream.
Notes
- This stunning tart requires just six simple ingredients and one skillet.
- Timing the cooling is key—not too hot when flipping or the caramelized sugar will run, but not too cold or the oranges will stick to the pan.
- The beauty of this upside-down tart is the caramelized blood orange slices that become the showstopping top layer.