Blood Orange Mascarpone Tart

Blood Orange Mascarpone Tart

Prep time: 30 minutes | Cook time: 60 minutes | Serves: 8.

7 Ratings 3 stars

Blood oranges have the same tart flavor as regular oranges, but with a subtle sweetness of raspberry or strawberry. Plus the color of the blood oranges will make this dessert an Instragram sensation.  


Nutrition Information

Nutrition Facts per serving

Calories: 400 Sodium: 150mg
Fat: 26g Carbohydrate: 34g
Saturated Fat: 14g Dietary Fiber: 1g
Trans fats: 0g Sugars: 17g
Cholesterol: 110mg Protein: 7g


vitamin A
vitamin C



  1. Preheat oven to 350 degrees.
  2. For pastry, in a medium bowl combine flour, almonds, sugar and salt. Cut in butter until evenly distributed. Stir in egg yolk and water. Dough will be crumbly. Mix with hands until dough holds together. Evenly press dough into 9-inch tart pan with removable bottom, forming neat edges. Beat egg white and brush over bottom, sides and top edges of crust. You will not use entire egg white. Place on baking sheet and bake about 20 minutes or until light golden brown. Allow to cool completely.
  3. For filling, in a medium saucepan stir together sugar and water; add orange slices. Bring just to a boil over medium-high heat, gently stirring to dissolve sugar. Remove from heat. With a slotted spoon, remove oranges to a paper towel-lined plate and top with another paper towel to absorb excess liquid. Pour sugar syrup into a liquid measuring cup, straining if necessary; cool slightly.
  4. Beat mascarpone and cream cheese with electric mixer until smooth. Beat in egg, zest and extract. With mixer running, gradually beat in reserved sugar syrup. Pour into cooled pastry shell. Bake for 22 to 25 minutes or until almost set. Arrange orange slices over filling; bake 5 minutes more. Cool on a wire rack. Serve at room temperature, using a serrated knife to cut wedges. Cover and chill to store.
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