Name: Marmalade and almond tart
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6
Ingredients: 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

Marmalade and almond tart

Australian Gourmet Traveller recipe for marmalade and almond tart.

Serves 6

Prep

20M

Cook

25M

Total

45M

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

Ingredients

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

Method

Main

1.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.

2.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.

Styling by Emma Knowles