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    Home » Pies & Tarts » Blood Orange & Mandarin Galette

    Blood Orange & Mandarin Galette

    By Mike Johnson ⁠— January 16, 2019 (Updated March 2, 2023) — Leave a Comment

    5 from 2 votes

    A rustic, sweet & tangy galette, showcasing the glory of blood oranges paired with mandarins and a flaky pastry crust.

    Jump to Recipe Leave a Comment

    This post may contain affiliate links. Read my Disclosure page.

    I realized this week that it has been way, way too long since I made a galette. I remember being infatuated with them when I launched this site a few months ago. (Remember my mixed berry galette?)

    Galettes are quite similar both in taste and presentation to pie. Except they are much, much easier! That’s why I love to make them year-round (they can literally be stuffed with anything sweet or savory). Another reason is that they aren’t as particular or delicate as pie; there’s definitely room for error.

    Now, I had never even thought to bake with citrus until I stumbled upon a picture-perfect galette on Food and Wine via Zoe Nathan. Blood oranges are simply beautiful. Their color can range from a bright and fiery ruby to a deep purple (and every iteration in between) and they are always packed with a sweet, mildly bitter flavor. Somehow they are the antithesis of winter in my mind and I am very thankful that’s when they happen to be in season.

    I must say I had my doubts about baking citrus slices like this in a galette. But I can happily report that they turned out really, really delicious. I thought they would become dry and dull, but quite the opposite.

    Make it and see for yourself!


     
    blood orange and mandarin galette
    Print Recipe
    5 from 2 votes

    Blood Orange & Mandarin Galette

    A rustic, sweet & tangy galette, showcasing the glory of blood oranges paired with mandarins and a flaky pastry crust.

    Prep Time15 mins
    Cook Time30 mins
    Total Time45 mins
    Course: Dessert
    Cuisine: French
    Keyword: Blood Orange, Galette, Pies & Tarts
    Servings: 6
    Calories: 173kcal
    Author: Mike Johnson

    Ingredients

    • 1 9-inch pie crust storebought or homemade
    • 3-4 blood oranges
    • 2-3 mandarins
    • ½ tablespoon blood orange zest
    • 3 tablespoon granulated sugar plus more for sprinkling (see below)

    • Egg wash: 1 large egg beaten with 1 tablespoon milk

    Instructions

    • Preheat oven to 400˚F. Line a sheet pan with parchment paper.

    • Remove peels, piths, and membranes of the citruses and cut into ¼ inch thick slices. Keep blood oranges and mandarins in separate bowls.

    • Gently toss sliced blood oranges with the blood orange zest and 2 tablespoons of sugar, or more if the fruit is sour.

    • Unroll pie crust (or roll to the desired shape) and place on the prepared sheet pan. Lightly sprinkle the bottom with 1 tablespoon of sugar.

    • Arrange citrus slices evenly over the pie crust, leaving an inch and a half border all around. Gently fold the edges of the pie crust over the fruit, overlapping the crust as necessary. Press gently to seal the edges.

    • Brush the edges with egg wash and sprinkle sugar.

    • Bake for 30 minutes, or until the crust is golden. Allow to cool on the baking sheet for 10 minutes before slicing and serving.

    Nutrition

    Calories: 173kcal | Carbohydrates: 25g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Sodium: 117mg | Potassium: 88mg | Fiber: 2g | Sugar: 10g | Vitamin A: 214IU | Vitamin C: 13mg | Calcium: 21mg | Iron: 1mg
    Did you try this recipe?Tag @mikebakesnyc and use the hashtag #mikebakesnyc!

    MikeBakesNYC LLC owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this website unless authorization is given. If you enjoyed the recipe and would like to publish it on your site, please re-write it in your own words, and link back to my site and recipe page. Read my Disclosure page. This post may contain affiliate links.

    Filed Under

    Pies & TartsSpringWinter
    « How to Transform Box Cake Mix to Taste Homemade
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