Marmalade & almond tart

Use your favourite sweet pastry recipe to make a delectable tart. Recipe and photography by Bauer Syndication.

  • 20 mins preparation
  • 25 mins cooking
  • Serves 6
  • Print


Marmalade & almond tart
  • 400 gram sweet shortcrust pastry
  • 120 gram butter, softened
  • 150 gram caster sugar
  • finely grated zest 1 orange
  • 2 eggs
  • 40 millilitre orange liqueur (like grand marnier or cointreau)
  • 200 gram ground almonds
  • 200 gram marmalade
  • 1 egg, beaten with 1 tsp water
  • icing sugar, to dust


Marmalade & almond tart
  • 1
    Preheat oven to 180°C. Roll out two-thirds of pastry on a lightly floured surface to 3mm thick. Line a 13cm x 36cm greased tart tin, trim edges and refrigerate while you prepare the filling. Roll out rest of pastry to 3mm thick, cut into 1cm strips and refrigerate on a tray.
  • 2
    Beat butter, sugar and zest until light and fluffy (1-2 minutes). Beat in eggs and liqueur, then ground almonds. Spread in pastry case, filling to 1cm below rim (there may be a little left over). Bake until filling just sets (10-12 minutes), remove from oven and stand for 5 minutes.
  • 3
    Spread with marmalade, then arrange pastry strips in a lattice pattern over the top. Brush lattice with beaten egg, bake until pastry is golden (8-10 minutes) then cool in tin to room temperature. Dust with icing sugar and serve.

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