Roasted Orange Tart

Roasted Orange Tart


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Roasted oranges may seem like a strange idea, but this tart recipe will make you a fan! The caramelized sugars in the fruit and the buttery sweetness of the crust will impress anyone with a sweet tooth.

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Time needed

25 min preparation + 3 hour cooking

Serving Size / Yield

8 servings


  • 1 ready-made tart shell
  • 5 Cara Cara oranges
  • 1 1/4 C. fresh orange juice, divided
  • 1/3 C. granulated sugar
  • 1C. mascarpone cheese
  • 2 tsp. confectioners' sugar

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Preheat oven to 350˚F.
Prick bottom of the tart shell all over with a fork.
Bake 20 minutes. Let shell cool in pan on a wire rack.
Meanwhile, to make roasted oranges, reduce oven temperature to 325˚F.
Leaving the peel on, cut 4 oranges into 1/4-inch rounds, and arrange in a single layer on a rimmed baking sheet.
Pour 1/4 C. juice over oranges. Cover tightly with parchment and then foil.
Cook about 2 hours until peel is tender, adding 1/4 C. juice every 30 minutes.
Increase oven temperature to 375˚F.
Remove foil and parchment, and sprinkle oranges with granulated sugar.
Add remaining 1/4 C. juice and roast oranges for 15 minutes.
Add 2 T. water and roast 2 to 3 minutes more until slightly golden and dry.
Cool completely.

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