Preheat oven to 400 degrees. Line a large baking sheet with parchment paper; set aside.
This crostata, an open-faced fruit tart, is spread with a cream cheese frosting and slices of grapefruit and oranges.
Servings and Ingredients
|2 Cara Cara oranges, divided|
|1 blood orange|
|1 pink grapefruit|
|1 Meyer lemon|
|½ c. plus 2 tbsp. Hy-Vee granulated sugar|
|½ (17.3-oz.) pkg. frozen puff pastry, (1 sheet), thawed|
|1 (8-oz.) container mascarpone cheese, softened|
|1 (8-oz.) pkg. Hy-Vee cream cheese, softened|
|Fresh thyme, chopped, for garnish|
Things To Grab
- Large baking sheet
- Parchment paper
- Small saucepan
- Rolling pin
- Silicone pastry brush
- Serving tray
- Medium bowl
Zest peel from 1 Cara Cara orange, blood orange, grapefruit, and lemon; set each separately aside. Cut to remove remaining peel and pith from each citrus. Thinly slice the fruit; remove seeds and set fruit aside.
For syrup, juice remaining Cara Cara orange. Combine juice and 1/2 cup sugar in small saucepan. Cook over medium heat for 11 to 15 minutes or until reduced by half. Remove from heat and stir in 1 teaspoon each reserved Cara Cara orange, blood orange, grapefruit, and lemon zests.
Roll out puff pastry on a lightly floured surface to a 13×9-inch rectangle. Transfer to prepared baking sheet. Lightly brush top of puff pastry with 1/3 of Cara Cara syrup.
Bake puff pastry for 12 to 15 minutes or until the edges are golden brown. Remove from oven and lightly brush with 1/3 Cara Cara syrup. Cool on baking sheet for 10 minutes. transfer pastry to serving tray.
Stir together mascarpone and cream cheese, remaining 2 tablespoons sugar, and 1 teaspoon each reserved Cara Cara orange, blood orange, grapefruit, and lemon
Amounts Per Serving
- Total Fat: 16g
- Cholesterol: 35mg
- Sodium: 105mg
- Total Carbohydrates: 28g
- Protein: 4g