Red orange Tarte Tatin

This red orange Tarte Tatin brings a vibrant and refreshing twist to the traditional French caramelized tart. Sweet and slightly tangy blood oranges are beautifully caramelized to create a glossy, flavorful base topped with a soft, buttery yogurt-infused cake. The subtle aroma of vanilla and the delicate crunch from candied oranges add an extra layer of indulgence.

Perfect for a sophisticated dessert or a special occasion, this tart combines bright citrus flavors with rich caramel notes, offering a delightful balance of sweet and tart in every bite. Serve it warm to enjoy the melting caramel or chilled for a refreshing treat.

Ingredients:

• 1 large cup brown sugar for caramelizing (or white sugar if you can’t find brown),
• 5 medium oranges (I used blood oranges),
• 200 g butter,
• 400 g Greek yogurt,
• 2 packets of baking powder,
• 1 teaspoon vanilla extract,
• 5 eggs,
• About 2 cups all-purpose flour,
• A pinch of salt,
• Zest of one orange,
• 150 g white sugar,
• About 100 g candied oranges (optional)

Preparation:

Prepare a springform pan. Caramelize the sugar using a one-to-one ratio of sugar to water, as explained in this recipe (near the end).

Once the caramel is ready, carefully pour it into the prepared pan, being cautious not to burn yourself. Quickly and gently tilt the pan in circular motions to spread the caramel evenly over the bottom and sides. It’s recommended to wear oven mitts during this step, as the caramel and pan will be very hot and might drip.

Wash the oranges and slice them into thin rounds. Arrange the orange slices closely together over the caramel, covering both the bottom and the sides of the pan.

In a bowl, use a mixer to blend the softened butter with the Greek yogurt. Add the flour and salt, and continue mixing until combined. In a separate bowl, whip the eggs and white sugar until the mixture doubles in volume and becomes fluffy.

Gently fold the whipped eggs into the bowl with the other ingredients. Add the candied oranges and baking powder, then mix everything thoroughly. Pour the batter over the oranges and caramel in the prepared pan.

Bake in a preheated oven at 170°C (340°F) for about 45–50 minutes, checking periodically with a toothpick to see if it’s done. Allow the tart to cool for a few minutes, then carefully invert it onto a serving plate.

If you try the recipe, let me know how you liked it! 😊

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