Marmalade and almond tart
Use your favourite sweet pastry recipe or go for a good quality shop-bought shortcrust.
Search for similar recipes...
Serves
6
Cooking Time
Prep time 20 mins, cook 25 mins (plus making marmalade, resting, cooling)
|
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
|
|
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.
|
This recipe is from the April 2011 issue of Australian Gourmet Traveller.
RECIPE Emma Knowles
PHOTOGRAPHY Ben Dearnley
STYLING Emma Knowles