Gourmet Traveller’s Candied orange and marmalade tart recipe

Candied orange and marmalade tart with burnt butter pastry

Serves 10-12 | Prep Time 35 mins | Cook 2 hrs (plus resting, cooling)

INGREDIENTS

4 small oranges, thinly sliced

160gm (1⅓ cup) icing sugar mixture, sifted, plus extra for dusting

120gm cold unsalted butter, chopper

4 egg whites

2 tsp vanilla extract

60gm plain flour

Finely grated zest of 1 orange

100gm (1 cup) hazelnut meal

1 tsp ground cardamom, toasted

Warm honey, for drizzling

BURNT BUTTER PASTRY

180gm unsalted butter, chopped

300gm (2 cups) plain flour

Finely grated zest of 1 lemon

100gm icing sugar mixture

4 egg yolks

150gm orange marmalade

METHOD

1 Preheat oven to 100°C. Grease and line 2 large oven trays with baking paper. Bring a large saucepan of water to the boil, add orange slices and simmer for 2 minutes. Drain and spread over a large wire rack to cool and dry. Place orange slices on prepared trays in a single layer and dust liberally with extra icing sugar. Bake in oven to slightly dry (1 hour).

2 For pastry, heat a small saucepan over high heat and add butter. When butter begins to foam and brown, transfer to a heatproof bowl and chill until set. Invert onto a chopping board and cut into rough 1cm pieces. Place flour, zest, icing sugar and a pinch of salt in a food processor; add butter and process until the texture is sand-like. Add egg yolks and process until just combined. Knead into a disc, wrap and rest in fridge for 1 hour.

3 Remove pastry from fridge and stand until able to roll. Roll out pastry on a lightly floured work surface to 3mm-4mm thick. Line base and sides of a 3.5cm deep, 25cm-diameter fluted tart tin; trim edges then chill for 30 minutes. Spread marmalade over base and set aside.

4 Meanwhile, preheat oven to 160°C. To make filling, place a small saucepan over high heat, add butter and swirl in pan until nut brown (3 minutes). Transfer to a bowl to cool slightly. Whisk egg whites and a pinch of salt in an electric mixer until soft peaks form (2-3 minutes), then fold in icing sugar, vanilla, flour, zest, hazelnut meal and cardamom followed by nut-brown butter. Spoon mixture into tart shell then spread over jam to cover evenly; arrange orange slices in concentric circles over the top. Bake until oranges are caramelised and tart is firm to touch when pressed lightly (1 hour). Place on a wire rack and cool in tin completely.

5 Remove tart from tin, place on a platter then drizzle over warmed honey.


Recipe: Gourmet Traveller Magazine

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