Beast's Rose Petal Tart with Candied Blood Orange
A sophisticated dessert fitting for an enchanted castle, this tart combines delicate floral notes with the vibrant tartness of blood orange. The candied petals evoke the magical rose, creating a truly enchanting culinary experience.
Directions
- 1
Preheat oven to 375°F (190°C). Press the pie crust into a 9-inch tart pan with a removable bottom. Prick the bottom with a fork several times.
- 2
Bake the crust for 12-15 minutes, or until lightly golden. Remove from oven and let cool completely on a wire rack.
- 3
Zest one blood orange and set aside. Carefully peel all blood oranges, removing all white pith. Slice oranges into 1/4-inch rounds.
- 4
In a medium saucepan, combine 1 cup granulated sugar and 1/2 cup water. Bring to a simmer over medium heat, stirring until sugar dissolves.
- 5
In a small bowl, whisk cornstarch with 2 tablespoons of cold water until smooth. Stir the cornstarch slurry into the simmering sugar syrup.
- 6
Add lemon juice, rosewater, and blood orange zest to the saucepan. Simmer gently, stirring constantly, until the mixture thickens to a glaze consistency, about 5 minutes.
- 7
Remove from heat and let cool slightly. Arrange the blood orange slices in a decorative pattern over the cooled tart crust.
- 8
Pour the warm rosewater glaze evenly over the blood orange slices. Sprinkle the edible dried rose petals over the top of the tart.
- 9
Refrigerate the tart for at least 2 hours, or until thoroughly chilled and set. This allows the glaze to firm up.
- 10
Before serving, gently remove the tart from the pan. Lightly dust with powdered sugar for a beautiful finish. Slice and serve cold.