Marmalade and almond tart
Serve this tart warm out of the oven, or it can be made ahead and served at room temperature. Either way, it’s highly recommended with a dollop of clotted cream or crème fraîche.
Ingredients
- 250g/9oz ready-rolled shortcrust pastry
- 250g/9oz unsalted butter
- 250g/9oz caster sugar
- 4 free-range eggs
- 250g/9oz ground almonds
- 1 jar marmalade
- 150g/5½ oz flaked almonds
- 250g/9oz clotted cream or crème fraîche, to serve
Method
Preheat the oven to 160C/140C Fan/Gas 3 and line a 20cm/8in tart tin with the pastry.
Make an almond paste by beating together the butter and sugar in a large mixing bowl. Add the eggs one by one, beating well between each addition. Mix in the ground almonds, then place in the fridge to chill for 10 minutes.
Spread a very generous amount of the marmalade on the base of the tart. Top with the almond paste and scatter over the flaked almonds. Bake for 40–50 minutes, until the pastry is crisp and the filling golden and risen..
Serve the tart in slices with clotted cream or crème fraîche.