For these last autumn days, I thought to create a delicious and unique cake, the orange tart with chestnut shortcrust pastry and spices which is also very fragrant. For the recipe, I prepared a classic shortcrust pastry by mixing two flours, type 00 and chestnut flour, to which I then added powdered spices that give an autumnal, but also wintery aroma. The filling instead is an orange marmalade. It’s just time to prepare it and enjoy it for breakfast, a snack, or as a dessert after meals, maybe with some whipped cream.
- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Cooking methods: Oven
- Cuisine: Creative
- Seasonality: Autumn, Winter
Ingredients
- 1 2/3 cups orange marmalade
- 1 1/4 cups all-purpose flour (+ as needed for dusting)
- 1 1/4 cups chestnut flour
- 10 1/2 tbsp butter
- 1/2 cup granulated sugar
- 1 egg
- 1 pinch salt
- as needed spices (powdered, cinnamon, cloves, ginger, cardamom)
- as needed powdered sugar (optional)
Tools
- Kitchen Scale
- Stand Mixer
- Paddle Attachment
- Parchment Paper
- Rolling Pin
- Cookie Cutters
- Dough Scraper
- Knife
- Plastic Wrap
- Tart Pan
- Work Surface
- Spoon
Steps
To prepare the orange tart with chestnut shortcrust pastry and spices…
Firstly, in the bowl of the stand mixer with the paddle attachment or in a food processor with blades, put the cold butter from the refrigerator cut into cubes and the granulated sugar. Start the stand mixer until you obtain a sandy mixture. You can also prepare the shortcrust pastry by hand, working it quickly.
Then add the whole egg and start the mixer again until it is incorporated into the butter and sugar mixture.
Lastly, add the all-purpose flour, chestnut flour, powdered spices, and a pinch of salt. Start the mixer one last time, increasing the speed until the dough begins to compact and pull away from the sides of the bowl.
Transfer the dough onto a lightly floured work surface using a dough scraper, shape it into a disk about 3/4 inch thick, and wrap it in plastic wrap. Place it in the refrigerator to rest for 30 minutes.
After the resting time for the shortcrust pastry, roll it out with a rolling pin on a sheet of parchment paper and flip it into the tart pan, making sure it adheres well. Trim the excess dough with a knife, which you will use for decoration.
Fill the shortcrust pastry with orange marmalade, leveling it with a spoon, and with the leftover dough, create the decoration using cookie cutters or as you prefer.
Bake the tart in a preheated oven at 355°F and cook in fan mode for 30 minutes. When it is cooked, remove it from the oven and let it cool inside the tart pan before enjoying it. You can optionally dust it with powdered sugar.
