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Orange Tarte Tatin

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Member since 2013
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Serves 6 | Prep Time 25 min | Cook Time 25 min plus 20 min

Why I Love This Recipe

In Pantelleria, Sicily January means it’s the beginning of the citrus season and first out are the oranges. We have many different kinds and my favorite is the Arance Vaniglia orange, sweet and juicy, and as you pass the trees it has an intense scent, almost like a perfume.

Here is a recipe how to use your oranges, whether handpicked from your orchard, or picked up from your local store to make a Orange Tarte Tatin it's easy and delicious. Serve lukewarm with whipped cream or vanilla ice cream.

Ingredients You'll Need

Orange Tarte Tatin
Serves 6

1/2 cup butter
1/2 cup maple syrup
1 vanilla bean seeds scraped
3-4 ripe oranges
7 oz ( 200 grams) puff pastry dough, a circle of approximately 9.5 inches
(24 cm) in diameter and 0.2 inches (0,5 cm) thick.


Wash the oranges and cut them, keeping the peel, in very thin slices

Preheat the oven at 400F degrees

Use an oven proof skillet, about 9,5 inches in diameter and melt the butter on low heat.

Stir in maple syrup and vanilla seeds and melt together, still on low heat.

Once the butter, maple syrup and vanilla seeds have blended, remove the skillet from the heat and place the orange slices tightly so they cover the whole bottom of the skillet.

Make a circle of puff pastry and place it over the orange layer as a lid, cut off the excess edges.

Bake at 400F degrees for 20 to 25 minutes, let the tart rest for about 15 or 20 minutes before turning onto a plate. When turning, put a plate as a lid over the skillet, hold together tightly and flip the whole thing.

Serve lukewarm with whipped cream or vanilla ice cream.

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