Clementine Marmalade Tart (Crostata), an easy recipe for a tangy clementine marmalade tart that looks tempting and costs very little to make.
- 1 x packet of ready made short crust pastry or if making yourself
- 250g self raising flour
- 130g butter
- 120g sugar
- 1 egg
- 1 tsp of vanilla extract
- zest of one lemon Filling
- 1 jar of Vorrei clementine marmalade
- First of all prepare the pastry. Mix the flour & sugar together with a fork. Make a well in the centre and add the butter (cut into pieces & at room temperature). Rub the butter into the flour until the mixture resembles fine breadcrumbs, add the lemon zest. Stir in the egg & the vanilla extract until the dough becomes more compact and does not crumble. Make a ball and cover it with cling film. Leave it to stand in the fridge for half an hour. Roll out 3/4 of the dough (to a height of 4-5 mm) and line the tin, previously lined with baking paper. Spread the clementine marmalade onto the pastry. Cut some 1.5 – 2 cm wide strips with the leftover pastry to decorate the top of the tart being careful to press them down gently. Bake for 35 minutes in a preheated oven (180 degrees). Cut the tart into wedges and serve either warm or cold with a spoonful of Greek yogurt, creme fraiche or ice cream. You may also like our recipe for Apple Pie with Bergamot Marmalade.