Crostata alla marmellata di arance

Crostata alla marmellata di arance

Orange marmalade tart

By
From
Spring in Sicily
Serves
6
Photographer
Simon Griffiths

This is one of my favourite recipes as the pastry is very thin and crunchy and the marmalade is strong and bitter. Any occasion to eat it is perfect.

Ingredients

Quantity Ingredient
250g good-quality bitter marmalade, (homemade is best)

Pastry

Quantity Ingredient
200g unbleached plain flour
100g unsalted butter, at room temperature
3 organic egg yolks
50g caster sugar
pinch salt
1 organic lemon, zested

Method

  1. To make the pastry, put all the ingredients into a food processor and pulse in quick bursts. When the dough is well amalgamated, roll it into a ball and place it in the refrigerator to rest for 30 minutes.
  2. Preheat the oven to 200ºC and butter a 23 cm pie dish.
  3. Roll the pastry out on a lightly floured work surface, keeping a little for the decoration. Lift the pastry onto the buttered pie dish and trim the edges to fit. Spread the marmalade over the base. Use the remaining pastry to cut out little decorations and arrange them on the marmalade. Bake on the bottom shelf of the oven for 20–25 minutes.
Tags:
Spring in Sicily
Manuela
Darling
Gansser
Sicilian
Sicily
Italy
Italian
Mediterranean
European
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