Blood Orange Rustic Tart

1 sheet frozen puff pastry thawed

3-4 blood Oranges or a mix of blood and navel

1/4 cup sugar

Preheat oven to 375

Line a rimmed baking sheet with parchment paper

Roll out dough to a rough rectangle 1/2 inch thick

Gather the edges up and fold them over themselves to form a generous 1/2 rim.

Transfer to baking sheet for 15 minutes. Dough must be very cold to firm up the edges

Cut the unpeeled oranges crosswise to 1/2 slices

With the knife, trim the peels and with the tip if your knife remove the seeds. Try to be neat!

Remove the pastry from the freezer. Arrange the slices snugly in a single layer on the chilled pastry and sprinkle with 1/2 sugar or less depending on your taste.

Bake until pastry is puffed and browned and the oranges have caramelized slightly about 30 minutes.

Cut the tart in rectangles, serve warm with dollops of whipped cream or pareve whip!

Honestly it couldn’t be easier. A delicious way to end the meal without a lot of fuss.