Blood Orange Tarte Tatin

So a friend gave me these blood oranges:

And a challenge to make something with them.

So I sliced 2 oranges and cooked them in a pan (nubs excluded) with three tablespoons of dark brown sugar with two tablespoons of juice from another orange (you can use water, orange liquer, or butter) until they've softened.

Then a circle of puff pastry was tucked around them and the whole lot loaded into a 190c/375f/Gas 5 preheated oven and cooked for 30 minutes or until golden brown.

Then flipped on to a plate.

Boom!

The remaining oranges were simply simmered for 2 hours in a pan of water until soft and heavily squidgy. Drained. Cut in half. Pips removed, And then blitzed (skin and all) into a mush. This has been frozen until I'm ready to defrost and make a blood orange and almond cake (aka Nigella's clementine cake).

Thank you, Steve. Challenge met and accomplished. That future cake has your name on it.