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Almond and Orange Marmalade Tart recipe, Eggless Indian Dessert
Tarla Dalal
03 May, 2013
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Almond and Orange Marmalade Tart recipe, Eggless Indian Dessert
The Almond and Orange Marmalade Tart is a truly captivating dessert, offering an exquisite blend of nutty richness and bright citrusy notes. Crafted in an Eggless Indian style, this tart reimagines a classic European dessert with a touch of Indian sensibility, making it accessible and appealing to a wider audience. It's a perfect choice for those seeking a sophisticated yet comforting sweet treat, ideal for afternoon tea, festive gatherings, or simply as a delightful indulgence.
The foundation of this exquisite tart lies in its rich and flavorful crust, which is entirely eggless. It begins with 1¾ cups plain flour (maida), providing the essential structure, seasoned with a pinch of salt. The luxurious texture comes from ¾ cup chilled butter, meticulously rubbed into the flour, ensuring a tender, crumbly crust. Sweetness is added with 1 tbsp powdered sugar, while ½ cup powdered almonds (badam) infuse the dough with a delicate nutty aroma and flavor, setting it apart from conventional tart bases.
The preparation of the tart involves a few key steps to ensure perfection. The flour and salt are sieved together, after which the chilled butter is rubbed in with fingertips until crumbly. Powdered sugar and almonds are then mixed in. Gradually, approximately 3 tbsp of ice-cold water is added, and the mixture is kneaded into a stiff dough, which is then refrigerated for 15 minutes to firm up. Meanwhile, the vibrant apple filling is prepared by combining 1¼ cups peeled and roughly chopped apple with ½ tsp lemon juice, 2 tbsp sugar, and 6 tbsp readymade orange marmalade, creating a sweet and tangy medley.
Once the dough is chilled, it's kneaded again and divided into 10 equal portions. Each portion is then rolled out on a dusted board into a 100 mm (4”) diameter circle, which is carefully placed into a 75 mm (3”) diameter tart case and gently pressed along the sides. To prevent bubbling, each tart base is pricked all over with a fork, and a small, equal quantity of 2 tbsp biscuit crumbs is sprinkled into each case – a clever addition that helps absorb moisture and ensures a crisp base. Finally, 1½ tbsp of the apple filling is spooned into each tart.
The filled tarts are then ready for their transformation in the oven. They are baked in a pre-heated oven at 200ºC (400ºF) for 20 to 25 minutes, or until the tart cases achieve a beautiful golden-brown color, indicating a perfectly cooked crust. Upon coming out of the oven, these Almond and Orange Marmalade Tarts are meant to be served immediately. Each warm, aromatic tart is crowned with a generous dollop of beaten whipped cream for garnish, adding a cool, creamy contrast that elevates the delightful flavors of the baked almonds, tangy orange, and sweet apples in this truly irresistible Eggless Indian style dessert.
Tags
Preparation Time
15 Mins
Cooking Time
None Mins
Total Time
15 Mins
Makes
10 tarts
Ingredients
for Almond and Orange Marmalade Tart recipe
1 3/4 cups plain flour (maida)
a pinch of salt
3/4 cup chilled butter
1 tbsp powdered sugar
1/2 cup powdered almonds (badam)
1 1/4 cups peeled and roughly chopped apple
1/2 tsp lemon juice
2 tbsp sugar
6 tbsp readymade orange marmalade
2 tbsp biscuit crumbs
For The Garnish
Method
for Almond and Orange Marmalade Tart recipe
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.
Almond and Orange Marmalade Tart recipe with step by step photos
Foodie #593809
July 12, 2020, 8:28 p.m.
Yummy
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