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Candied orange and marmalade tart with burnt butter pastry

When oranges are at their peak, savour this one slice by slice.

By Dominic Smith
  • 35 mins preparation
  • 2 hrs cooking (plus resting, cooling)
  • Serves 10 - 12
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The old-school, nostalgic flavours of marmalade and candied orange are given a modern treatment with this burnt butter pastry shell.


  • 4 small oranges, thinly sliced
  • 160 gm (1⅓ cup) icing sugar mixture, sifted, plus extra for dusting
  • 120 gm cold unsalted butter, chopped
  • 4 eggwhites
  • 2 tsp vanilla extract
  • 60 gm plain flour
  • Finely grated zest of 1 orange
  • 100 gm (1 cup) hazelnut meal
  • 1 tsp ground cardamom, toasted
  • Warm honey, for drizzling
Burnt butter pastry
  • 180 gm unsalted butter, chopped
  • 300 gm (2 cups) plain flour
  • Finely grated zest of 1 lemon
  • 100 gm icing sugar mixture
  • 4 egg yolks
  • 150 gm orange marmalade


  • 1
    Preheat oven to 100°C. Grease and line 2 large oven trays with baking paper. Bring a large saucepan of water to the boil, add orange slices and simmer for 2 minutes. Drain and spread over a large wire rack to cool and dry. Place orange slices on prepared trays in a single layer and dust liberally with extra icing sugar. Bake in oven to slightly dry (1 hour). The slices will not be completely dried.
  • 2
    For pastry, heat a small saucepan over high heat and add butter. When butter begins to foam and brown, transfer to a heatproof bowl and chill until set. Invert onto a chopping board and cut into rough 1cm pieces. Place flour, zest, icing sugar and a pinch of salt in a food processor; add butter and process until the texture is sand-like. Add egg yolks and process until just combined. Knead into a disc, wrap and rest in fridge for 1 hour.
  • 3
    Remove pastry from fridge and stand until able to roll. Roll out pastry on a lightly floured work surface to 3mm-4mm thick. Line base and sides of a 3.5cm deep, 25cm-diameter fluted tart tin; trim edges then chill for 30 minutes. Spread marmalade over base and set aside.
  • 4
    Meanwhile, preheat oven to 160°C. To make filling, place a small saucepan over high heat, add butter and swirl in pan until nut brown (3 minutes). Transfer to a bowl to cool slightly. Whisk eggwhites and a pinch of salt in an electric mixer until soft peaks form (2-3 minutes), then fold in icing sugar, vanilla, flour, zest, hazelnut meal and cardamom followed by nut-brown butter. Spoon mixture into tart shell then spread over jam to cover evenly; arrange orange slices in concentric circles over the top. Bake until oranges are caramelised and tart is firm to touch when pressed lightly (1 hour). Place on a wire rack and cool in tin completely.
  • 5
    Remove tart from tin, place on a platter then drizzle over warmed honey.