Soft Tart with Orange Marmalade: Coming back from vacation means returning to routine, but also rediscovering the pleasure of cooking with simple and genuine ingredients. And what better way to celebrate coming home than with a soft tart? This tart with orange marmalade carries with it all the aroma and flavor of Southern Italy. It’s easy to make, and the result is simply irresistible.
I like to think of this recipe as a way to extend the vacation a little. The orange marmalade I used was a gift from a Southern products trader I met in Genoa. His enthusiasm for authentic flavors inspired me to create something special, and this soft tart is the perfect result: sweet, but with that citrus touch that makes it unique.
- Difficulty: Easy
- Cost: Inexpensive
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Summer, Autumn
Ingredients
- 2 1/2 cups all-purpose flour
- 5 1/4 oz butter
- 2/3 cups sugar
- 1 pinch salt
- 1 orange zest
- 2 1/2 tsp baking powder (for desserts)
- 2 egg yolks
- 8.8 oz orange marmalade
Steps
1. Place the flour in a bowl and add the butter cut into pieces and the sugar.
2. Add a pinch of salt. With your hands, work until you obtain a crumbly mixture that has well absorbed the butter. In the center of the mixture, add the egg yolks, orange zest, and baking powder, and work until you have a soft and homogeneous dough.
3. Divide the dough into two parts, one slightly smaller than the other. Wrap both in plastic wrap and place in the refrigerator to rest for 30 minutes.
4. Prepare a 9-inch tart mold, grease with butter and lightly flour.
5. Roll out the larger part of the dough to a thickness of about 1/5 inch and line the mold. Prick the base with a fork.
6. Pour the orange marmalade and level well with a spoon. With the rest of the dough, cut strips and arrange to form a lattice on the surface of the tart.
7. Bake in a preheated oven at 356°F for about 30 minutes, initially placing the tray on the lower rack of the oven and then moving it to the center until golden.
8. Once cooked, let it cool completely before cutting and serving.
9. Gently remove from the mold and transfer to a serving plate.
You can lightly dust with powdered sugar for a final decorative touch.
There’s nothing better than a slice of homemade tart for a special snack. Now it’s your turn: prepare your soft tart with orange marmalade and let yourself be captivated by its delicate and enveloping flavor. Enjoy your snack!
The Soft Tart with Orange Marmalade is perfect to serve at room temperature, perhaps accompanied by a cup of tea or coffee. It can be stored under a glass dome or in an airtight container for up to 3-4 days, maintaining its softness.
Tips and Notes:
Variations: You can use any type of marmalade you like, such as berry or apricot, but orange marmalade gives that citrus touch that makes this tart special.
Consistency: If you prefer a crunchier tart, you can extend the cooking time by 5 minutes, carefully checking that it doesn’t burn.
Make ahead: You can prepare the pastry the day before and store it in the refrigerator, saving time on the day of baking.
Perfect strips: To have perfectly smooth strips, use a kitchen ruler to cut the pastry evenly.
Soft Tart with Orange Marmalade
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FAQ (Frequently Asked Questions)
Can I use cold butter for the pastry?
No, the butter should be at room temperature to achieve a soft and easy-to-work pastry. If the butter is too cold, the dough will be difficult to blend and may break during rolling.
Can I use a different type of marmalade for this tart?
Yes, you can use any marmalade or jam you prefer, such as apricot, strawberry, or mixed berries. However, orange marmalade adds a unique and citrusy flavor that pairs perfectly with the pastry.
What can I do if the pastry dough is too sticky?
If the dough is sticky, add a little flour at a time until you achieve a more workable consistency. Also, ensure the butter is not too soft, as this could make the dough harder to handle.
Is it necessary to let the dough rest in the refrigerator?
Yes, resting in the refrigerator is important to stabilize the pastry, making it easier to roll out and flakier when baked. I recommend not skipping this step.
