Recipe for Nigel Slater’s marmalade tart

Nigel Slater’s Marmalade Tart

Food writer, journalist and broadcaster, Nigel Slater, shares one of his favourite recipes with Village People.

Serves 4

INGREDIENTS

For the pastry:

250g plain flour 125g butter 100g caster sugar 2 egg yolks 1-2 tbsp water 1 egg, beaten for the glaze

For the filling:

4 tbsp ground almonds 500g orange marmalade

You will also need a 20cm tart tin with a removable base. smooth, firm dough. You can also do this by hand, rubbing the butter into the flour with your fingertips, then stirring in the sugar and eggs and a little water and bringing the dough into a ball by hand.

3. Wrap the pastry in kitchen parchment and let it rest in the fridge for 30 minutes. Set the oven to 190oC/gas mark 5. Slice off onethird of the dough and set aside. On a lightly floured board, roll out the larger piece of pastry and use it to line the tart tin. Push the dough well into the corners and trim the edges. Scatter the ground almonds over the base of the tart, then spoon in the marmalade and gently smooth the surface.

4. Roll out the reserved pastry into a disc roughly the size of the tart, then cut into 2cm wide strips. Brush lightly with a little beaten egg, then place the strips one at a time on to the surface of the tart in a lattice pattern.

5. Bake for 30 minutes until the pastry is pale biscuit-coloured and the marmalade is bubbling. Let the tart cool before easing from the tin and slicing.

METHOD

1. Put the flour into the bowl of a food processor, add the butter in large pieces and process for a few seconds to the consistency of fine breadcrumbs. Add the sugar and the egg yolk and process until the mixture starts to come together to form a dough.