How to use:
Spread on toast, croissants or biscuits for breakfast or a fresh, fruity snack. Perfect as a filling for desserts, cakes and tarts. Mix with hot tea, mulled wine or spiced cider for a fruity, aromatic drink.
Orange Marmalade Tart
Ingredients:
For the shortcrust pastry:
- 300g of 00 flour
- 150g of cold butter
- 100g of icing sugar
- 2 egg yolks
- 1 pinch of salt
- Grated zest of 1 untreated lemon
For the stuffing:
- 350g orange marmalade (homemade)
Instructions:
Preparation of the shortcrust pastry:
In a large bowl, sift the flour and add a pinch of salt.
Add the cold butter cut into cubes and work quickly with your fingertips until you obtain a sandy mixture.
Add the icing sugar and grated lemon zest, mixing well.
Make a well in the center and add the egg yolks. Work the dough quickly until it forms a smooth and homogeneous ball. Wrap it in cling film and let it rest in the fridge for at least 30 minutes.
Preparation of the tart:
Preheat the oven to 180°C.
Roll out 2/3 of the shortcrust pastry on a lightly floured surface until it is about 3-4 mm thick. Line a tart pan with this (approximately 24-26 cm in diameter), cutting the excess on the edges.
Prick the bottom of the pastry with a fork.
Pour the orange marmalade into the pan and spread it evenly.
Decoration and Cooking:
Roll out the remaining shortcrust pastry and cut out strips to create a grid on the jam.
Place the pastry strips over the jam, forming a grid pattern.
Bake in the preheated oven for 35-40 minutes, or until the tart is golden and the jam is bubbling slightly.
Let cool completely before serving.
This orange marmalade tart is perfect for a special breakfast, dessert or snack, bringing the authentic and fresh flavor of oranges to the table.
