Mr Marmellada Tart

I have recently had a fascination with rectangular tarts with lattice roofs. Any rectangular tart immediately captures my attention.

I wanted a longer skinnier tart but this was the only pan I could find in Bunbury.
It is much harder to make something like this in a kitchen like the one in Bunbury. Utensils missing - food processor, bowls, rolling pin (substitute spray olive oil bottle).

This tart is so easy that it is fine to make even without most normal kitchen utensils.

It is delicious. It is actually really rich. It was super nice just warm out of the oven. It would be even nicer with a big scoop of ice cream.

I needed a pastry recipe and had heard on numerous occasions Maggie Beer raving about her sour cream pastry. I realised after I had made it that it is not a sweet pastry. It was fine. The plain pastry went beautifully well with the sweet and bitter filling.

Please use either home-made marmalade or the very best marmalade you can find. It will really affect the quality of your end result.

1 double batch of sour cream pastry
120g softened butter
150g caster sugar
Finely grated rind of one orange
2 eggs
200g almond meal
40mL orange liqueur (or orange juice for me was fine)
200g marmalade

Preheat the oven to 180C. Roll out 2/3 of the pastry on a lightly floured surface to 3mm thick. Line a 13cmx36cm tart tin. Trim the edges and refrigerate until required. Roll out remaining pastry to 3mm thick, cut into 1cm strips and refrigerate on a tray until required.

In a bowl beat together the butter, sugar and orange rind until light and fluffy. Gradually add the eggs and liqueur. Stir in the almond meal. Spread filling into pastry case, fill to about 1cm below the rim (there may be left over filling). Bake until filling just sets (10-12 minutes). Remove from the oven. Stand for 5 minutes. Spread with marmalade. Arrange pastry strips in a lattice pattern over the top.

Brush lattice with egg wash, bake until pastry is golden (8-10 minutes), cool in tin for 20-30 minutes. Dust with icing sugar and serve.

Pastry

125g plain flour

100g unsalted butter, cold cut into cubes

60mL sour cream (full fat please)

In a food processor mix together the butter and the flour. Gradually add the sour cream until the pastry comes together. You may need all the sour cream, more or less than in the recipe.

Once the pastry has come together, wrap it in plastic wrap and refrigerate for at least 20 minutes.