Delightful citrus dessert featuring orange and pummelo segments baked on puff pastry and topped with orange whipped cream.
1 1⁄2 cups orange juice
6 tbsp. brown sugar
2 (3-in.) puff pastry rounds
24 orange segments
12 fresh pummelo or grapefruit segments
1 1⁄2 cups Orange Whipped Cream (see recipe)
Orange Whipped Cream
1 1⁄2 cups heavy cream
6 tbsp. fresh orange juice
3 tbsp. orange zest, chopped
3 tbsp. powdered sugar
- Stir orange juice and sugar to dissolve. Bring to a boil; cook until syrup reduces by half. Cool.
- Brush 1 tbsp. syrup on each pastry round. Set 2 orange and 1 pummelo segment on top. Bake in 425°F oven 10 min., until puffed and golden.
- Per serving, top tart with 1 tbsp. Orange Whipped Cream.
Orange Whipped Cream :
- Whip cream to soft peaks. Add juice, zest, and sugar; whip until stiff peaks form. Yield: 11⁄2 cups.