Winter Citrus Tart with Rosemary Whipped Cream

I'm keeping it short and simple with this post. Curtis Stone's Winter Citrus Tart with Rosemary Whipped Cream is one of my favorite new desserts! It's a triple threat.

Gorgeous

Delicious

Easy

It's even economical as well. Three ingredients if need be: puff pastry, oranges, and orange marmalade. If you want to be fussy whip some cream or buy some vanilla ice cream.

This is a heavenly dessert. The puff pastry is buttery and flaky and the oranges are sweet and juicy - not to mention they get all caramelized and yummy.

 I love this one so much I plan to keep the ingredients on hand so I can make this whenever the mood strikes. I'm in love!

Winter Citrus Tart with Rosemary Whipped Cream

Adapted from Good Food, Good Life

by Curtis Stone

Serves 6

2 oranges (navel, Cara Cara, or blood oranges), tangerines or tangelos

1 (9x9-inch sheet frozen puff pastry, thawed but still very cold

1/3 cup orange marmalade

3/4 cup heavy cream

1 tablespoon powdered sugar, plus more for dusting

1/4 teaspoon minced fresh rosemary

Preheat the oven to 425F. Line a baking sheet with parchment paper for easy clean up.

Using a sharp knife, remove the peel and all the bitter white pith from the oranges. Slice each orange into about 8 thin slices.

 Lay the pastry on the prepared baking sheet. Spread the marmalade over the pastry, leaving a 1-inch border around the edges. Arrange the orange slices on top, tuning to coat them with the marmalade as you go.

Bake the tart for about 20 minutes, or until the pastry is a dark golden brown and cooked through. Halfway through baking, use a pastry brush to brush any juices from the oranges that have accumulated in the center over the pastry edges.

Meanwhile in a medium bowl, whip the cream with the powdered sugar (I used a touch more than what was called for in the recipe) and the rosemary until thickened. Refrigerate until ready to serve.

After you remove the tart from the oven, brush any more accumulated juices over the oranges and pastry edges. Lightly dust the top of the tart with powdered sugar. Cut the tart into squares and serve warm with the cream.

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We are celebrating all things lemon and/or citrus related this week at I Heart Cooking Clubs and these are my top three lemony delights!

Hands down one of my favorite recipes on my blog, and consequently one of the best things I've ever put in my mouth, is Yotam Ottolenghi's Hummus Kawarma (Lamb) with Lemon Sauce. It is a must make if you're a hummus fan!

If you find yourself in need of some winter comfort food, but you want to try a new take on the traditional recipe, then try Tessa Kiros' Lemonato Beef with Patates Fournou Lemonates (Lemoned Beef with Roast Lemon Potatoes). Surprisingly, the lemon doesn't overtake either dish, but it does help to brighten the flavors.

Finally, when it comes to lemon, this Lemon Meringue Fool by the one and only Domestic Goddess, Nigella Lawson, is a winner! Four simple ingredients mixed together quickly and topped with a cookie. Much like Lemon Meringue Pie, without all the work. Total heaven!