Blood Orange Tartlets and Sugar Cookies
Blood oranges are hard to come by in Singapore. I used to have the impression that they are only available in the upmarket supermarkets here. Imagine my surprise when I saw some Italian blood oranges in the NTUC (local supermarket chains with mid-priced products) recently. Without hesitation, I bought a pack of the oranges, even though I had no idea of what to do with it then.
I managed to find a recipe here and the oranges were then used in making some tartlets filled with orange curd and decorated with slices of the fruit.
After making the tartlets, I still had some blood orange curd left which I kept in the fridge. One week later, I baked a batch of crunchy and buttery Sugar Cookies to go with the blood orange curd.
Sugar Cookies Recipe
(Adapted from Carole Walter's Great Cookies)
Ingredients:
1 3/4 plain flour, spooned in and leveled
3/4 cup icing sugar, spooned in and leveled
2/3 cup cold unsalted butter, cut into 1/2-inch cubes
3 egg yolks
1 tsp vanilla essence
1 egg white, lightly beaten with 2 teaspoons of water
Sugar, for sprinkling
Method:
1) Place flour, icing sugar and cold butter in the bowl of a mixer. Mix with medium speed until the mixture resembles the texture of fine meal.
2) Add in the yolks and vanilla essence to the mixture. Mix JUST until a mass forms.
3) Shape the mixture on a floured surface into a 6-inch disc. Wrap in cling wrap and refrigerate for at least 1 hour (or up to 3 days).
4) Pre-heat the oven to 350 deg F.
5) Working with 1/4 of the dough at a time, roll the pastry on a floured surface until 3/16-inch thick. Using a 1-inch cookie cutter, cut the cookies from the dough.
6) Transfer the cookies to a baking sheet, brush lightly with egg wash, and sprinkle with sugar.
7) Bake the cookies for 10-12 minutes, or until the edges are just golden brown. To ensure even browning, rotate the pan from top to bottom and front to back.
8) Let rest on the cookie sheet for 2 minutes. Transfer the cookies with metal spatula and let cool on wire racks.
I managed to find a recipe here and the oranges were then used in making some tartlets filled with orange curd and decorated with slices of the fruit.
After making the tartlets, I still had some blood orange curd left which I kept in the fridge. One week later, I baked a batch of crunchy and buttery Sugar Cookies to go with the blood orange curd.
Sugar Cookies Recipe
(Adapted from Carole Walter's Great Cookies)
Ingredients:
1 3/4 plain flour, spooned in and leveled
3/4 cup icing sugar, spooned in and leveled
2/3 cup cold unsalted butter, cut into 1/2-inch cubes
3 egg yolks
1 tsp vanilla essence
1 egg white, lightly beaten with 2 teaspoons of water
Sugar, for sprinkling
Method:
1) Place flour, icing sugar and cold butter in the bowl of a mixer. Mix with medium speed until the mixture resembles the texture of fine meal.
2) Add in the yolks and vanilla essence to the mixture. Mix JUST until a mass forms.
3) Shape the mixture on a floured surface into a 6-inch disc. Wrap in cling wrap and refrigerate for at least 1 hour (or up to 3 days).
4) Pre-heat the oven to 350 deg F.
5) Working with 1/4 of the dough at a time, roll the pastry on a floured surface until 3/16-inch thick. Using a 1-inch cookie cutter, cut the cookies from the dough.
6) Transfer the cookies to a baking sheet, brush lightly with egg wash, and sprinkle with sugar.
7) Bake the cookies for 10-12 minutes, or until the edges are just golden brown. To ensure even browning, rotate the pan from top to bottom and front to back.
8) Let rest on the cookie sheet for 2 minutes. Transfer the cookies with metal spatula and let cool on wire racks.
Comments
both the tarts and the cookies look great!
These tartlets and cookies look delectable.