Ingredients
8/10 slices of candied orange in syrup
4 tablespoons of sugar
2 tablespoons of butter
2 tablespoons of lemon juice
2 tablespoons of water
Zest of 1 orange
1 teaspoon of vanilla extract
1 80z. Container of mascarpone
1 sheet of puff pastry or shortcrust pastry
Así puedes prepararlo
Remove the excess syrup from the oranges and arrange the slices inside the mould ensuring that they are packed tightly and there are no empty spaces.
Preheat the oven to 390°F
Cover the oranges with the dough, folding the leftover ends towards the interior walls. Make small chimney-shaped cuts to allow the steam to escape.
Lower the ovent to 355 F. Put the mould in the oven and bake for 20-25 minutes or until you can see that the dough has acquired a golden and uniform colour.
Remove from the oven, wait for about 5 minutes and remove from the mould whilst hot.
Mix the mascarpone with the vanilla extract, a teaspoon of the remaining syrup and the orange zest.
Serve the tarte tatin together with vanilla-flavoured mascarpone cream.
