Marmalade and Almond Tart

When I was browsing my favourite on-line recipe website, I saw this beautiful tart. I was thinking, AHA... I should give it a try since I am not a big fan of marmalade. Also, it is a good time to finish off the bottle of marmalade that has been sitting in the fridge for a couple of months or so. Checking checking the ingredients in the pantry, it seemed that I have all of them. My suggestion is that get the best pastry or make it yourself. The one that I was using is slightly hard to bite but overall the tart was nice. Here is the tart for you to enjoy...

Marmalade and Almond Tart
by gourmettraveller.com.au
adapted by me


Ingredients


3 sheets frozen shortcrust pastry, Pampas
100 g softened unsalted butter
120 g caster sugar
Finely grated rind of 1 mandarin
2 eggs
200 g almond meal
40 mL Cointreau
200 g orange marmalade, IXL reduced sugar




Method


Preheat oven to 200 deg C (convection oven). Line a 13cm x 35cm tart tine, trim edges and refrigerate until required.


Beat butter, sugar and orange rind until light and fluffy, the beat the eggs and liqueur. Then, add the almond meal. Spread in the pastry case, bake until just sets about 12 minutes. Remove from the oven, stand for 5 minutes. Spread with marmalade, then make a lattice pattern over the top. Brush the lattice with eggwash, bake until pastry is golden for about 12 minutes. 


Cool to room temperature and serve.