ORANGE MARMALADE AND CLOVE TART
This is an interesting variation on the classic lemon tart. A dark marmalade will carry the flavour better than a mild, light one.
SERVES TWELVE
PREP: 20 MINS + 1 HR CHILLING
COOK: 20 MINS
For the pastry:
175g (6oz) plain flour
50g (2oz) icing sugar
a pinch of sea salt
100g (3½oz) butter, chilled and cut into cubes
2 egg yolks
For the filling:
160g (5½oz) sugar
juice of 6 oranges, plus zest of 3
4 tbsp good-quality orange marmalade
20 whole cloves, plus a pinch of ground cloves
5 eggs and 6 egg yolks, beaten together
200g (7oz) butter, cut into small cubes
1 × 28cm (11in) loose-bottomed tart tin
To serve:
crème frâiche
Sift the flour, sugar and salt into a mixing bowl, and combine. Rub in the butter with your fingertips (or combine in a food processor), until the mixture resembles coarse breadcrumbs. Add one of the egg yolks, and mix until the dough just comes together. Shape the dough into a ball, wrap in clingfilm and chill in the fridge for 1 hour.
Preheat the oven to 190°C/375°F/gas 5, and butter a 28cm (11in) tart tin.
Coarsely grate the pastry into the tin, pressing it into the edges with your fingers. Prick the base several times with a fork, then place in the freezer for 15 minutes to chill. Then transfer to the hot oven and bake for 15 minutes until golden. Remove and leave to cool.
Turn the oven down to 150°C/300°F/gas 2. For the filling, put the sugar, orange juice, zest, marmalade and cloves in a heavy-based pan, bring to the boil and cook until the sugar has dissolved. Turn the heat down very low and whisk in the eggs and yolks. Whisk until the mixture starts to thicken, then stir in the butter, making sure you scrape the bottom of the pan each time. Continue to cook, stirring over a low heat. When the mixture looks like thick custard and coats the back of a spoon, take it off the heat and leave to cool a little. Give it a whisk, then strain through a sieve to remove the cloves. Pour the mixture into the baked tart shell and sprinkle with the ground cloves. Bake in the oven for 20 minutes until just set, then leave to cool. Serve with crème fraîche.