Orange Marmalade Tart
I especially like this with my homemade grapefruit marmalade, but store-bought preserves will do (Stonewall Kitchen Tangerine Marmalade works especially well). Grating a bit of the pastry onto the top of the tart before baking gives it a nice added crunch and eliminates the hassle of making the more traditional lattice. Makes one 8-inch tart
Author: Molly Stevens
Serves: Makes one 8-inch tart
- 1¼ cup all-purpose flour
- 2 tablespoons granulated sugar
- 2 tablespoons yellow cornmeal, preferably stone-ground
- ½ teaspoon salt
- 6 tablespoons unsalted butter, cut into ½-inch pieces and chilled
- 1 large egg yolk
- 2 to 3 tablespoons cold milk, cream or water
- 1 heaping cup of your favorite marmalade or jam (one 13-ounce jar)
- ⅓ cup sliced almonds
- Confectioners’ sugar, for dusting
- Make the crust: In the workbowl of a food processor, combine the flour, sugar, cornmeal and salt. Whir briefly to combine. Add the butter, toss carefully with your hands to coat the butter cubes in flour. Pulse the food processor several times until the mixture resembles coarse oatmeal. Add the egg and 2 tablespoons of the milk, cream or water, and pulse until the dough begins to come together in a ball. Add the additional tablespoon of liquid if needed until the dough comes together. Transfer the dough to a lightly floured work surface and knead it briefly to shape it into a disk about 5 inches across. If the dough feels sticky or warm, refrigerate it to firm up.
- Using a lightly floured rolling pin, roll the dough into a 10-inch circle. Loosely fold the dough in half and transfer it to an 8-inch tart pan. Line the pan with the dough, being careful not to stretch the dough. Trim any excess dough from the rim of the pan, leaving a blunt neat edge. Gather the trimmings into a ball (it should be about the size of a ping pong ball). Wrap the tart and the small ball of dough in plastic and refrigerate for 1 hour and up to 2 days.
- Preheat the oven to 375 degrees. Remove the tart pan from the refrigerator, and spread the marmalade evenly over the crust. Grate the chilled ball of pastry onto the filling, and sprinkle the almonds over the top. Bake on a rack in the center of the oven until the pastry is golden, the filling is bubbly and the almonds are toasted, 40 to 50 minutes. Transfer to a wire rack to cool. When the tart is completely cool, dust with confectioners’ sugar. Serve at room temperature.