Making these beautiful, deep red blood orange galettes couldn’t be easier! Packaged puff pastry makes assembly a snap and the blood oranges have such wonderful color that they need little in the way of embellishment. Though you can’t go wrong by making the brown sugar and brandy creme anglaise I developed for the sauce. Yum!
This time of year I tend to have all sorts of winter citrus sitting out on my counter, just waiting to be used in some recipe. And this week it was a new bag of blood oranges sparking my imagination and begging to be used in a galette.
Don’t be like my daughter and refuse to have anything to do with blood oranges just because someone got all clever with the name! She is not a huge salad lover, so I wasn’t surprised when she passed on the Winter Citrus Salad I made recently featuring blood oranges, but she wouldn’t even try this dessert. (Though she gave a big thumbs up to the sauce.)
Besides the name, what’s not to love?
- Flaky puff pastry
- A dusting of brown sugar
- Sweet and complex and pretty oranges
- A little more brown sugar
- And butter dotting the top
If you happen to have a squeamish 12-year-old, just tell them they are garnet oranges or ruby oranges. At least until they finish the galette. Then you can tell them, because what is life if you can’t troll your children occasionally?
As you can see from the photo above, assembly is super easy here.
The first thing you need is a package of puff pastry for the galette shell. I used one sleeve of the pastry – which is about 9×9 inches, and I cut that into three strips and the cut the strips in half. This will give you six rectangular individual tarts.
Then the blood oranges. Cut off the ends and then cut down the sides to remove the peels. I found that slices about 1/4 thick gave me six slices per orange and were just the right thickness for the galettes. Oh, and get as much of the pithy center out as you can. It’s bitter! You’ll see that my wagon wheel slices have a little hole in the middle.
Now pull out the brown sugar, dice up some butter, and grab the almond flour. While the almond flour isn’t strictly necessary, it does provide a very useful service, while also adding a little almond flavor to the party. That service is to soak up the juices from those yummy orange slices! Without the almond flour, the juices run out onto the tray and burn instead of being held in the galette. If you look down, you’ll see how neat and well contained the orange galettes are and that is down to the almond flour.
Seriously, this takes about 10 minutes start to finish! Then all that’s left is waiting for them to bake.
If you want to be done, pick up some vanilla or caramel ice cream and call it a night.
But, if you want to make these blood orange galettes truly special, then you need to make the brown sugar creme anglaise! Creme anglaise sounds more complicated than it is – if you know how to separate eggs and temper them, or if you’ve ever made pudding from scratch, then you can make this. The sauce can be cooked and cooled it in the time it takes the galettes to bake, or you can make it the day before and pull it out at dessert time. Either way, it is going to elevate the galettes for not too much effort.
Next date night, or dinner party, or Valentine’s day you’re ready! Make everyone an individual blood orange galette and top it with some rich creme anglaise.
– Happy Baking, Annemarie
Looking for an easy but impressive dessert? Puff pastry and blood oranges make these orange galettes both beautiful and a snap to bake.
- 1 cup half and half
- 3 tbsp brown sugar
- 3 large egg yolks
- 1/4 tsp cornstarch
- 1 tbsp brandy
- pinch of kosher salt
- 1 sheet puff pastry, thawed, 9x9 inches
- 3 medium blood oranges
- 3 tbsp brown sugar
- 2 tbsp almond flour
- 2 tbsp unsalted butter
Fill a large bowl partway with ice water and set it aside. Next to the bowl of ice water, place a medium bowl and a fine mesh strainer. Then take a small bowl and whisk the egg yolks together with the cornstarch and set it by the cook top. Finally, pull out an instant read thermometer since you will need it later. Once you have everything set out, pour the half and half into a medium saucepan and stir in the brown sugar. Warm over medium heat until the the sugar is dissolved and the milk is steaming and making bubbles around the edges of the pan, but not yet boiling. Remove the milk from the heat.
While whisking the egg yolks constantly, slowly drizzle in a ladleful of the milk. Add another while continuing to whisk. Now, slowly pour the egg and milk mixture into the saucepan while whisking again. Add the brandy to the custard now. Put the saucepan back on the heat and cook, stirring constantly with a spatula until the custard reaches 178-180F in your thermometer. If you don't have a thermometer, you are looking for the custard to thicken and steam but not boil.
Immediately pour the custard through the fine mesh strainer into the medium bowl. This will remove any bits of scrambled egg. Place the bowl of custard into the ice water bowl to chill. Taste the custard and add kosher salt by the pinch until you are happy with the flavor. Press a piece of plastic wrap over the top if you wish (this will keep a skin from forming) and let the custard cool. Use immediately or store in the refrigerator for up to 3 days.
Preheat oven to 350F. Line a baking tray with parchment paper.
Lay out the square of puff pastry onto a lightly floured board. Go over the pastry with a rolling pin to smooth it out and make it a little bigger, about 1 inch more on each side. Cut the puff pastry into three strips and then cut each strip in half.
Cut the ends off of three blood oranges and then slice down to cut off the rind. Slice each orange into 6 wagon wheel slices. Try to remove as much of the center pith as possible without destroying the slices.
Arrange the puff pastry pieces onto the baking tray. Sprinkle each one with brown sugar, using 1 1/2 tablespoons in total. Then add 1 teaspoon of almond flour in a stripe down the middle of the piece. Top with 3 orange slices, layered so they overlap each other. Then sprinkle on the rest of the brown sugar and dot with butter.
Bake the orange galettes for 28-30 minutes. Transfer them to a cooling rack. Serve warm or at room temperature topped with creme anglaise or ice cream.
- The creme anglaise is easier than it looks in the description! I tried to add as much detail as possible to make it very clear on what needs to be done. These are the same steps you would need to make any pudding from scratch or to make an egg-thickened sauce.
- Don't skip the cornstarch. It helps protect the egg yolks from curdling and will give you a little more leeway with the temperature.
- When checking the temperature, I've found tilting the saucepan to be useful. Thermometers have trouble with thin layers of sauce.
- The galettes are best the day they are made, but I still find them tasty even two days later.
- You can make the creme anglaise ahead of time, or while the galettes are baking. If you make it ahead, let it warm up on the counter a bit before you serve it. It does get rather thick in the fridge. Unless you like it thick. Then just serve it cold.
- For adult tastebuds, you can add a little more brandy to the cooling custard for a little extra zing.