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Desserts
Orange Marmalade Tart: Grandma's Recipe
A classic tart from the Italian tradition, made with Minnelea Extra Orange Marmalade from Cilento Washington oranges. Crumbly homemade shortcrust, fragrant marmalade and a sweet-citrus balance that works just as well for breakfast as for an afternoon snack.
Method
- Heap the flour, salt and sugar into a well on the work surface. Put the cold cubed butter and the egg yolks in the centre. Add the lemon zest.
- Work it quickly with your fingertips until you have a smooth, even dough. Shape it into a ball, wrap it in cling film and rest it in the fridge for 30 minutes.
- Roll 2/3 of the pastry out on baking paper with a rolling pin, 4-5 mm thick. Transfer it to a 26 cm tart tin and press it well into the edges. Prick the base with a fork.
- Spread the Minnelea Extra Orange Marmalade over the base of the tart, levelling it with a spatula. Roll out the remaining pastry and cut 1 cm strips with a pastry wheel.
- Lay the strips over the tart in a lattice. Brush with beaten egg if you want a deeper golden finish.
- Bake in an oven preheated to 180°C (350°F) for 35-40 minutes, until the tart is golden. Let it cool completely before cutting.
Minnelea products for this recipe
The preserves used in this recipe.
• Rest the shortcrust in the fridge for at least 30 minutes before rolling it out.
• For a crumblier tart, swap 50 g of the butter for lard.
• Decorate with a woven lattice or with cut-out stars.
• It keeps for 4 days at room temperature under a glass cloche.
• For a crumblier tart, swap 50 g of the butter for lard.
• Decorate with a woven lattice or with cut-out stars.
• It keeps for 4 days at room temperature under a glass cloche.