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Matt Tebbutt's Seville Orange Marmalade Tart
The bitter Seville oranges marry perfectly with the sweet almondy flavours. This is essentially a jumped-up Bakewell!
Serves 4-6
- 20cm pastry tart shell, uncooked
- 2-3 tbsp good-quality Seville
- orange marmalade
- 30g flaked almonds
- clotted cream, to serve
For the Frangipane
- 250g unsalted butter
- 250g caster sugar
- 250g ground almonds
- 4 medium free-range
To make the frangipane, beat or cream the butter and sugar in a food processor until the sugar has dissolved and the butter is pale. Turn the food processor speed down and add the ground almonds. Beat until just incorporated, then add the eggs one at a time so the mix doesn't split. Chill the frangipane until ready to use.
Preheat the oven 150°C /300°F /Gas 2.
To assemble the tart, spread the marmalade on the base of the tart shell. Cover with the frangipane, sprinkle over the almonds and bake in the preheated oven for 40 minutes or until the frangipane is set (an inserted knife should come out clean). Serve warm with a dollop of cotted cream.
Matthew Tebbutt
Matt Tebbutt is a British chef and television food presenter best known for presenting shows such as Channel 4's Food Unwrapped and Drop Down Menu, the BBC's Saturday Kitchen and the Good Food channel's Market Kitchen.
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