Marmalade and almond tart

AT A GLANCE

  • Serves 6 people

Use your favourite sweet pastry recipe or go for a good quality shop-bought shortcrust.

  • 400 gm sweet pastry
  • 120 gm softened butter
  • 150 gm caster sugar
  • Finely grated rind of 1 orange
  • 2 eggs
  • 200 gm almond meal
  • 40 ml orange liqueur
  • 200 gm marmalade
01   Preheat oven to 180C. Roll out two-thirds of pastry on a lightly floured surface to 3mm thick, line a 13cm x 36cm tart tin, trim edges and refrigerate until required. Roll out remaining pastry to 3mm thick, cut into 1cm strips and refrigerate on a tray until required.
02   Beat butter, sugar and orange rind until light and fluffy (1-2 minutes), then beat in eggs and liqueur, then almond meal. Spread in pastry case, filling to 1cm below rim (there may be a little left over). Bake until filling just sets (10-12 minutes), remove from oven, stand for 5 minutes. Spread with marmalade, then arrange pastry strips in a lattice pattern over the top. Brush lattice with eggwash, bake until pastry is golden (8-10 minutes), cool in tin to room temperature, dust with icing sugar and serve.

Topics:

ORANGES, ALMONDS, MODERN AUSTRALIAN, EGGS, HOW-TO, AUTUMN, PASTRY, MASTERCLASS, PASTRY

Recipe:

EMMA KNOWLES

Photography:

BEN DEARNLEY

Styling:

EMMA KNOWLES

FEATURED IN

Apr 2011

Apr 2011

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