This puff pastry citrus tart can be made any time of year but is especially good during the winter. Making this colorful tart in winter brings a bit of citrusy sunshine to your kitchen and your taste buds during the sun-deprived days of winter. Consider using a variety of oranges in different colors, like Cara Cara or blood oranges, or in size such as clementine or tangerines. The tart is dusted with powdered sugar for a final finishing touch. Serve warm as is or top with soft-peaked whipped cream. The tart is also very good at breakfast or brunch served at room temperature.
Puff Pastry Citrus Tart
1 sheet frozen puff pastry, thawed but chilled
1/3 cup raspberry preserves
2-3 oranges or 5 clementine
1 egg, lightly beaten
Powdered sugar for dusting
Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.
Using a sharp knife, remove the peel and the white pith from each orange. Slice each orange crosswise into quarter-inch slices.
Using a rolling pin, roll out the puff pastry to a 10x10-inch square. Transfer the pastry to the prepared baking sheet. Spread the raspberry preserves over the pastry, leaving a 1-inch border around the edges. Brush the one-inch border with the lightly beaten egg, discarding the remaining egg. Arrange the orange slices on top of the preserves, turning them over to coat with the preserves as you place them.
Bake the tart for roughly 20 minutes until the pastry is golden brown. Halfway through the baking, use a pastry brush to brush any juices from the oranges over the pastry edges.
Remove the tart from the oven. Brush any additional juices evenly over the oranges. Cool slightly. Lightly dust the top of the tart with the powdered sugar. Cut into squares and serve warm.