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Marmalade and almond tart


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

You'll need

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

  • 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.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Apr 2011

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