Roasted Orange Tart
Serving Size / Yield
- 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
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.