These savoury tartlets are creamy and decadent and topped with a brilliant red marmalade. The perfect appetizer to pair with a sparkling rose!
- 3/4 teaspoon salt
- 8 tablespoons butter, chilled and cubed
- 2 teaspoons shortening
- 4-5 tablespoons ice water, as needed
- Special Equipment: Four 4-inch nonstick tartlet pans
- 1 tablespoon butter
- 1 large shallot, minced
- 5 ounces triple cream soft cheese (We used Delice de Bourgogne)
- 1/4 cup creme fraiche
- 1 1/2 teaspoons fresh thyme
- Pinch of pepper
- 6 blood oranges
- 1/2 cup sugar
- 2 teaspoons Cointreau
- 2 teaspoons fresh lemon juice
- 1/2 cup water
Combine all crust ingredients (except ice water) in a food processor. Pulse until crumbly. Add ice water, a tablespoon at a time, until a dough forms. Remove from food processer and shape into a disk. Refrigerate for at least 30 minutes.
Preheat oven to 400 degrees Fahrenheit. Remove dough from refrigerator and roll out to ¼-inch thickness (you may need to let the dough warm up slightly before trying to roll it.) Cut dough into fourths and shape into tartlet pans, crimping the edges as needed.
Place tartlet pans on a small rimmed baking sheet and bake in 400-degree oven for 15-18 minutes, or until lightly golden. Remove and let cool completely. If you’re not composing the tartlets that day, wrap the pans in plastic wrap and keep at room temperature until ready to use.
In a small saute pan, melt the butter. Once butter is melted, add the minced shallots and thyme and saute until fragrant and translucent. Transfer mixture to a small mixing bowl.
Add your triple cream cheese, crème fraiche and pepper to the mixing bowl and use a spatula to combine all of the ingredients. If you’re not composing the tartlets right away, transfer filling to a resealable container and keep refrigerated until ready to use.
Using a microplane, gather 1 cup grated blood orange zest (being careful not to scrape the bitter white pith.)
Once you have the zest, peel the blood oranges and gather 2 cups of pulp, squeezing it out of the translucent white membrane that’s segments the orange into slices.
Place a saucepan over medium heat. Add the zest, pulp, Cointreau, lemon juice and water. Stir to combine and bring to a boil. Turn heat down to medium-low and let simmer until mixture is thick and reduced, about 40 minutes. Remove from heat and let cool completely. If not composing the tartlets right away, transfer to a resealable container and keep refrigerated for up to three days.
Preheat the oven to 350 degrees Fahrenheit.
Use a spatula to put the filling into a piping bag. Cut off the tip of the bag (no piping tip needed) and pipe it into each of the tart shells. Use a small spatula to spread it and make it even.
Place tartlets on a small rimmed baking sheet and place in oven for just 5 minutes (you might not even need this much time, you just want the cheese to get melty so keep an eye on it!)
Remove from oven and let cool slightly. Top with a scoop of the blood orange marmalade and serve immediately.
By: CaliGirl Cooking