Clementine & almond slice

Clementine & almond slice

By
From
Sicily
Serves
10-12

We first saw these deliciously bittersweet biscuits when we had tea at the house of our friends Giuseppe and Chetina while they talked to us about Sicily’s rich culinary history. They had huge old jars which were used to preserve fruit through winter and they introduced me to the Clementine Marmalade. I loved it inside the pastry. The marmalade is low-sugar, so if you are using shop-bought do find one that is similar or it will be too sweet for the cake.

Ingredients

Quantity Ingredient
unsalted butter, for greasing
280g low-sugar orange marmalade
or Clementine marmalade
2 teaspoons icing sugar
100g flaked almonds

Shortcrust pastry

Quantity Ingredient
100g icing sugar
2 egg yolks
1/2 orange, finely grated zest
or 1 clementine
250g 00’ flour, plus extra for dusting
125g chilled salted butter

Method

  1. Make the pastry by mixing all the ingredients together briefly in a food processor. Try to touch the pastry as little as possible. Cover with cling film (plastic wrap) and rest in the fridge for at least 1 hour or overnight.
  2. Preheat the oven to 170°C and grease a 36 x 13 cm (or similar size) loose-bottomed shallow, fluted tart tin with a generous coating of butter. Roll out the chilled pastry on a well-floured surface to a thickness of about 5 mm. Roll onto the rolling pin and transfer to the tart tin. Push the pastry well into the corners and mend any holes. Trim round the edge of the tin and gather the remaining pastry together into a ball. Cover with cling film and put in the fridge. Meanwhile, pour a layer of marmalade over the pastry in the tin.
  3. Remove the pastry ball from the fridge, unwrap it, and coarsely grate it over the marmalade. Mix the icing sugar and almonds together in a bowl and scatter evenly over the top. Bake in the oven for 30 minutes or until the almonds are lightly caramelised. Allow to cool before removing from the tin and cutting into slices.
Tags:
Italy
Italian
Sicily
Sicilian
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