Almond and Orange Marmalade Tart
by Tarla Dalal
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Added to 101 cookbooks
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Marmalade-coated apple slices baked to perfection in an almond tart, the almond and orange marmalade tart is a recipe worth a lot of praise! the almond tart in this recipe is a delicacy in its own right as it makes use of almond powder. The use of marmalade and lemon juice gives the tart a nice glazed finish, making it all the more appetising!
- Sieve the flour and salt together in a plate.
- Rub the butter into the flour with your fingertips and add the sugar and almonds and mix well.
- Gradually add ice-cold water (approx. 3 tbsp) and knead well to make stiff dough. Refrigerate for 15 minutes.
- Meanwhile, combine the apples, lemon juice, sugar and orange marmalade in a bowl, mix well and keep aside.
- Knead the dough again and divide it into 10 equal portions.
- Roll out a portion on a dusted rolling board into a 100 mm. (4”) diameter circle and place the circle into a 75 mm. (3”) diameter tart case. Press the circle gently around the sides of the tart case.
- Repeat step 7 to make 9 more tarts.
- Prick all over the tarts with the help of a fork and sprinkle equal quantity of biscuit crumbs in each tart case.
- Put 1½ tbsp of the apple filling in each tart case and bake in a pre-heated oven at 200ºc (400ºf) for 20 to 25 minutes or till the tart cases are golden brown in colour.
- Serve immediately garnished with a dollop of beaten whipped cream.
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