Orange Tarts w/ Homemade Orange Marmalade

One Response

1. simply_flavour September 29, 2021

   Difficulty Level – Intermediate

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   TIPS:

   – If your dough is too soft to be worked with at any point, place it in the freeze for ~10 minutes before continuing, this helps to set it, although you must work quickly as it becomes soft very fast.

   – Oranges contain natural pectin, if you don’t have pectin I suggest to use the peels of the oranges themselves (look up how on the internet). However pectin makes the it really easy to make any sort of jams, so i highly recommend to buy it from the store.

   – You can make dehydrated/candied Orange slices by placing slices into the oven for around 2-4 hours at around 100°C. Lovely for decoration.

   – You can definitely use a normal baking pan for this recipe. However, the perforated ring helps to make it look super professional. If you plan on using a normal baking pan, I suggest the blind bake method

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   Ingredients & Recipe

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   Tart Crust:

   – Room Temp Butter 100g

   – Powdered Sugar 72g

   – Almond Powder / Meal 20g

   – Cornstarch 30g

   – Eggs 36g

   – Cake Flour 170g

   – Salt

   /1. Cream Butter slightly, Add Salt

   /2. Sift in Powdered Sugar, Almond Meal, Cornstarch and mix until combined

   /3. Mix in room temp eggs little by little until fully combined

   /4. Sift in Cake Flour and mix until barely just combined

   /5. Knead it by scrapping the dough against a rolling mat, until fully homogenous

   /6. Place it between two sheets of parchment and roll to about ~3mm thickness

   /7. Place in the fridge minimum 2 hours (better overnight)

   /8. Get your perforated ring mold and grease it fully

   /9. Cut the dough with the ring (it will stick to the bottom of the ring, move quickly though since it melts very fast) and place it on a silicon baking mat

   /10. Cut strips according to the circumference of the ring and quickly place it in the edges of the ring, connecting any broken/short pieces with more strips (glue it with your hand, the heat will help combine two strips together)

   /11. Freeze for 20 min until rock hard

   /12. Bake at 170C for 15-20 minutes (check for colour)

   /13. Wait for it to cool and take it out of the ring

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   Almond Cream:

   – Butter 56g

   – Powdered Sugar 56g

   – Almond Powder / Meal 56g

   – Eggs 50g

   – Rum Essence 1 tsp

   /1. Cream room temp butter

   /2. Sift in Almond Meal and Powdered Sugar, mix thoroughly

   /3. Add room temp eggs little by little and mix thoroughly

   /4. Add Rum Essence and mix

   /5 Place in fridge overnight

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   Orange Jam:

   – Orange 200g

   – Sugar 20g + 30g

   – Pectin 4g

   – Half a Lime, squeezed

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   /1. Blitz Orange and 20g Sugar

   /2. Place on heat until slightly warm

   /3. Add Pectin and 30g Sugar TOGETHER (mix it beforehand)

   /4. Let it go until running boil and then add Lime Juice

   /5 Mix thoroughly and place in fridge to set completely (few hours maybe overnight is better)

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   Assembly:

   /1. Brush Egg Wash (1 part Egg Yolk and 4 parts Cream) all over the tart crust

   /2. Fill the crust with Almond Cream until 70% of the way

   /3. Bake 160C for 10-14 minutes

   /4. Let it cool and fill the gaps with the orange jam.

   /5 Decorate as you wish but my preference is to used canned orange slices (the ones doused in syrup) after draining it.

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   ENJOY

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