Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Caramel
Blood orange
Tart
To bake
Utensils
For a baking tray approx. 30 cm in diameter, base lined precisely with baking paper
How it's done
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Caramel
Bring the sugar and water to the boil in a pan without stirring, reduce the heat and simmer, swirling the pan occasionally, until a light brown caramel has formed. Remove the pan from the heat. Add the butter and miso, simmer over a low heat until the caramel has dissolved. Carefully transfer the caramel to the prepared tin.
Blood orange
Arrange the blood oranges and onions on top of the caramel, season.
To bake
Approx. 15 mins. in the centre of an oven preheated to 200 °C. Remove.
Tart
Roll out the pastry, prick firmly with a fork and place loosely over the blood oranges. Make a rim between the blood oranges and the edge of the tin.
To bake
Bake for approx. 20 mins. Remove from the oven, leave to stand for approx. 5 mins., tip out carefully onto a plate, remove the baking paper. Top with parmesan and thyme, serve warm.
How-tos
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