“These stunning little tartlets are the perfect way to celebrate orange season and make a great dessert or afternoon tea. You can make the tart bases well ahead of time and keep them in an airtight container but make sure you assemble the tarts just before serving so they stay nice and crisp.” Rachel Khoo, Rachel Khoo's Kitchen Notebook Melbourne
- 2 organic oranges (see Note)
- 300 g (1⅓ cups) caster sugar
- 2 sheets ready-rolled butter puff pastry
- 150 ml whipping cream
- 150 g Greek yoghurt
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Place 1 orange into a small saucepan of cold water. Cover with a lid and bring to the boil.
Meanwhile, trim the top and base off the remaining orange. Peel off the skin in large pieces and add to the pan with the whole orange and return to the boil. Reserve the peeled orange for serving. Once the orange comes to the boil, drain and rinse under cold water until cool. Thinly slice the whole cooked orange into 3-mm thick rounds and cut the peel into thin slices.
Preheat the oven to 120ºC.
Place the sugar and 185 ml (¾ cup) water in a medium saucepan and stir over low heat until the sugar dissolves. Bring to the boil, then simmer for 5 minutes. Add the orange slices and peel, shaking the pan so the orange slices are fully submerged, then cover and simmer for 5 minutes. Remove the 6 best-looking orange slices and leave the remaining slices and peel to simmer for another 45 minutes. Place the reserved orange slices on a baking tray lined with a silicone mat or a piece of baking paper. Bake for 1 hour or until the slices are no longer sticky (they will continue to dry once removed from the oven and cooled).
When the orange slices and peel have finished cooking, blitz the mixture including the syrup in a food processor until you have a chunky marmalade. Stand until cool.
Spread one sheet of pastry with an even layer of marmalade, then top with the remaining sheet of pastry. Spread another layer of marmalade over three-quarters of the top piece of pastry (leaving a one quarter square plain). Using a large, sharp knife, cut the pastry into 4 even squares, then stack them on top of each-other, finishing with the square with no marmalade on top. Wrap in plastic wrap and freeze for 1 hour.
When the orange slices are done, remove from the oven and increase the temperature to 200ºC. Line a baking tray with paper. Unwrap the puff pastry and slice lengthways into 3mm-thick slices. Lay on the lined baking tray and spread one teaspoon of marmalade on top. Bake for 20 minutes or until golden. Remove from tray and leave to cool.
Using a small sharp knife, slice the white pith off the remaining orange and remove the segments between the membranes.
Whisk the cream until soft peaks form. Lightly whisk the yoghurt to loosen, the fold into the cream and place into piping bag fitted with a 2 cm wide nozzle. Pipe 3 blobs of cream onto the short end of each pastry base. Place an orange segment next to it, followed by a second line of cream and another orange segment. Finish with a third line of cream. Wedge half a candied orange between the orange segment and cream to garnish. Serve immediately.
• It’s so important to use organic oranges for this recipe as you’re using the whole fruit and you don’t want to be cooking with pesticide! The orange slices and orangettes are delicious dipped in chocolate. To make orangettes from the leftover peel, dip in melted chocolate and leave to set in the fridge or in a cool place. Perfect as edible gifts or to serve with a coffee.
Photography by Prue Ruscoe. Styling by Lucy Tweed. Food preparation by Leanne Kitchen. Creative concept by Lou Fay.
Jars Cantine side plates from Williams-Sonoma. Coral lattice napkin from Aura by Tracie Ellis.