John Myers
Ingredients for 6 servings:
- ½ roll of (to taste) dough from the refrigerated section
- 125 g crème fraîche
- 1 egg(s)
- 5 tbsp sugar
- 5 drops of vanilla flavor
- 1 orange(s), the juice and the peel
- Flour for dusting
- Cinnamon
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes
Preheat the oven to 200°C. Flour a clean work surface and roll out the puff pastry to 20 x 20 cm. Sprinkle the puff pastry with cinnamon, roll it up, and cut it into 6 equal-sized slices. Place each slice upright in a muffin tin. Then use your thumb to press the dough rounds down and shape them into flat-bottomed tarts that fill the entire tin. Bake the tarts in the top part of the oven for 8-10 minutes until light golden brown. For the filling, thoroughly mix the crème fraîche, vanilla, 1 egg, 1 tablespoon of sugar, and the grated orange zest in a bowl. Remove the tarts from the oven. Use the back of a teaspoon to press the risen pastry back slightly on the sides to make room for the filling. Divide the filling among the tarts and return the tin to the oven. Bake for a further 8 minutes, then remove from the oven. Place a small saucepan over high heat, squeeze in the orange juice, and stir in 4 tablespoons of sugar, which will then cook until caramelized. Pour the caramel over each tart.
Facebook Comments