Marmalade and Almond Tart
This brings together bitter, sweet and sharp in one tremendous tart. The orange peel and pears stop things getting too heavy, while the marmalade (Sir Nigel’s, if possible, or something equally deep-flavoured and fruity) adds its delectable tang. Oh, and the almonds bring yet another layer of flavour. Serve with double cream.The ingredients (Serves 8)
FOR THE SWEET PASTRY
100g unsalted butter at room temperature, plus extra for greasing; 75g caster sugar; 200g plain flour, plus extra for dusting; 1 medium egg, beaten.FOR THE FILLING
120g unsalted butter, at room temperature; 120g caster sugar; zest of 1 orange; 2 medium eggs; 90g ground almonds; 20g plain flour; 1/4 teaspoon baking powder; 225g orange marmalade; 2 pears, peeled and quartered; 20g flaked almonds.The recipe
First make the pastry. Cream the butter and sugar together with a wooden spoon or in a food mixer until pale and fluffy. Sift the flour into the bowl and add the egg. Mix together to form a dough. Shape the dough into a 3cm thick round, wrap in cling film, and chill in the fridge for at least an hour.
Preheat the oven to 180°C/Gas Mark 4. Grease a 25cm loose-bottomed tart tin with butter. Dust a work surface with flour, then roll the chilled pastry out to ½cm thickness and line the tart tin with it. Lay a sheet of baking parchment over the top and fill with baking beans. Bake in the oven for 15 minutes, then remove the parchment and beans and return the tart tin to the oven for 10 minutes. Remove from the oven and leave to cool. Turn the oven temperature down to 160°C/Gas Mark 3.
To make the filling, cream the butter and sugar together with the orange zest until the mixture is light and fluffy. Add the eggs, one by one, beating to incorporate each one completely before adding the next. Use a spatula to fold in the almonds, flour and baking powder.
Spread half the marmalade over the base of the cooled pastry case, followed by the almond mixture. Arrange the pear halves over the top, then scatter over the flaked almonds. Bake in the oven for 55 minutes to an hour, until the tart is golden on top and a skewer inserted comes out clean.
Heat the remaining marmalade in a small saucepan and, while the tart is still hot from the oven, brush it all over the top. Allow to cool for half an hour, then cut into 8 slices.