Nigel Slater’s Marmalade Tart is a delightful fusion of flavours and textures, where the spicy tang of orange marmalade meets the sweet, buttery pastry in a dance of culinary harmony.
This tart is not just about the contrasting flavours; it’s an experience that can be enhanced with cream, ice cream, or custard, or simply enjoyed with a cup of strong tea. The key to its perfection lies in the balance – the sweetness of the pastry is carefully crafted to complement the citrusy bitterness of the marmalade.
Remember to let the tart cool and set before slicing, ensuring each piece is a perfect meld of crust and filling. This recipe is a testament to the beauty of simplicity and the elegance of well-balanced flavours, making it a versatile and sophisticated choice for any dessert lover.
He thinks the beauty of a fruit tart is that it combines different textures and sensations with whatever you want to serve it with. Cream, ice cream, custard or even left by itself and washed down with a cup of strong tea, a tart is often as much about what accompanies it… although this one is particularly delicious.
He uses marmalade for that extra spice, and because the pastry is deliberately sweetened to balance the citrus bitterness of the marmalade.
More great recipes like Marmalade Tart by Nigel Slater at Read This Magazine.
Nigel Slater's Marmalade Tart
Print RecipeIngredients
- 250g plain flour
- 125g butter
- 100g caster sugar
- 2 egg yolks
- 1-2 tbsp water
- 1 egg, beaten for the glaze
- 4 tbsp ground almonds
- 500g orange marmalade
- 20cm tart tin with a removable base
Instructions
Step 1. Put the flour into the bowl of a food processor, add the butter in large pieces and process for a few seconds to the consistency of fine breadcrumbs. Add the sugar and the egg yolk and process until the mixture starts to come together to form a dough.
Step 2. Next, pour in enough water – probably 1 or 2 tbsp – to produce a smooth, firm dough. You can also do this by hand, rubbing the butter into the flour with your fingertips, then stirring in the sugar and eggs and a little water and bringing the dough into a ball by hand.
Step 3. Wrap the pastry in kitchen parchment and let it rest in the fridge for 30 minutes.
Set the oven at 190°C/gas mark 5. Slice off one-third of the dough and set aside. On a lightly floured board, roll out the larger piece of pastry and use it to line the tart tin. Push the dough well into the corners and trim the edges. Scatter the ground almonds over the base of the tart, then spoon in the marmalade and gently smooth the surface.
Step 4. Roll out the reserved pastry into a disc roughly the size of the tart, then cut into 2cm wide strips. Brush lightly with a little beaten egg, then place the strips one at a time on to the surface of the tart in a lattice pattern.
Step 5. Bake for 30 minutes until the pastry is pale biscuit-coloured and the marmalade is bubbling. Let the tart cool before easing from the tin and slicing.
