Buttery orange tart (Print Version)
# Ingredients:
→ Shortcrust Pastry
01 -
135 g of sugar
02 -
1/4 tsp salt
03 -
260 g all-purpose flour
04 -
240 g unsalted butter, soft at room temperature
05 -
1 tsp vanilla extract
06 -
2 to 3 tsp finely chopped fresh rosemary, with a little extra on hand for a sprinkle (don’t sub dried rosemary)
→ Topping
07 -
240 g mandarin marmalade, like Stonewall Kitchen's
# Instructions:
01 -
Set the oven at 180°C (350°F) and grab a 23 cm tart pan with a removable bottom. Keep it nearby.
02 -
Beat the butter, sugar, and rosemary together until fluffy and smooth.
03 -
Stir in salt and vanilla extract. Then, gradually work in the flour. Stop once everything holds together, even if the dough's a bit crumbly. Make sure there’s no dry flour left behind.
04 -
Grab a good chunk of dough (about half to two-thirds of it) and spread it out over the tart pan. Press it evenly, sprinkled in small bits, until the base is all covered. Dust your fingers with flour if the dough sticks.
05 -
Use a spoon or spatula to spread the mandarin marmalade over the pressed dough so it’s evenly covered.
06 -
Take the leftover dough, pinch off bits with your fingers, and scatter them over the marmalade. It’s okay if some marmalade peeks through.
07 -
Pop it in the oven for about 35 minutes. Pull it out when the top’s just turning golden. Don’t let it go too brown.
08 -
Let it cool for roughly 15 minutes before easing it out of the pan. Sprinkle a pinch of finely chopped rosemary to dress it up, then cut it into 8 slices.
# Notes:
01 -
It’s best to stick with fresh rosemary—it smells amazing and has a better feel.