Recipes Orange Tarts w/ Homemade Orange Marmalade 8 months ago 1 Comment Facebook Prev Article Next Article Facebook Prev Article Next Article Related Posts New Recipe: Healthy Recipe: Roasted Butternut Squash Dip with Toasted Pumpkin Seeds admin March 15, 2022 New Recipe: The Recipe Exchange | The County Press admin March 31, 2021 New Recipe: Meet the Halifax man who invents new languages, and puts ice cream in his coffee admin March 6, 2021 New Recipe: Mary Berry recipes: How to make carrot cake according to baker – tips and tricks admin March 23, 2021 New Recipe: Delicious Watermelon Ice Cream and Cake Recipes to Try at Home admin March 22, 2022 New Recipe: Trinity’s Barbecue, Bake Sale, Craft Fair Scheduled April 2 admin March 24, 2022 About The Author More from this Author One Response simply_flavour September 29, 2021 Difficulty Level – Intermediate 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 — Ingredients & Recipe . 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 . 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 . Orange Jam: – Orange 200g – Sugar 20g + 30g – Pectin 4g – Half a Lime, squeezed /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) . 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. ENJOY Reply Add Comment Cancel Reply Save my name, email, and website in this browser for the next time I comment.