Marmalade Tart


serves: 4
6 tbsp Seville orange marmalade

for the pastry

1 3/4 cup (170 g) 6 1/2 oz plain flour (All purpose)
1/4 tsp salt
1 stick (8 Tbsp)4 oz (100 g) butter
1 tbsp caster sugar (superfine granulated)
1 egg yolk
4 tbsp milk

for the filling

3 large eggs
1 egg yolk
juice of 1 lemon
200 ml (1/3 pint) double cream, (heavy cream)
zest of 1 large orange, finely shredded and blanched
30 ml Greek yogurt, optional


Preheat the oven to 190°C (375°F) gas mark 5.

to make the pastry

1. Sift the flour and salt into a large bowl. Cut the butter into pieces and rub into the flour to resemble fine breadcrumbs. Stir the sugar into the flour.

2. Mix the egg yolk and milk together and stir into the flour to form a firm, but not dry dough. Roll the pastry into a round and line a 20 cm flan ring. Chill the pastry for 30 minutes.

3. Line the pastry case with greaseproof paper and beans to support the sides. Bake blind in the oven for 12-15 minutes or until set.

4. Remove the beans and continue to bake until the pastry is dry and light golden brown. Leave to cook, and turn the oven temperature down to 160°C (300°F) gas mark 2.

to make the filling

1. Mix the eggs, yolk and 4 x 15 ml spoons of the marmalade, lemon juice and double cream together. Pour into the cool pastry case. Bake in the oven for 35-40 minutes or until set. Remove from the oven and allow to cool.

2. Melt the remaining marmalade and add the orange zest strips, cool until tepid and spoon over the top of the tart to form a glaze.

3. Cut the tart into wedges and serve either warm or cold with a spoonful of Greek yogurt.

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