2021-02SFC  Edible Austin Leaderboard

Marmalade Tart


Adapted from "The Big Sur Bakery Cookbook"

Fairly difficult

Marmalade Tart


For 1 Batch(es)


  • 1 1/2 cups cold, unsalted butter, cut into small cubes
  • 3 cups all-purpose flour, plus extra for dusting
  • 1/2 cups sugar
  • 1 orange, zested
  • 1 teaspoons kosher salt
  • 1 1/2 tablespoons orange juice


  • 6 tablespoons unsalted butter at room temperature
  • 1/2 cups powdered sugar
  • 1 tablespoons powdered sugar
  • 1 1/2 teaspoons almond extract
  • 1 tablespoons grated orange zest
  • 1/2 teaspoons kosher salt
  • 1 egg, beaten
  • 3 tablespoons all-purpose flour
  • 3/4 cups whole almonds, toasted and finely chopped


  • 1 cups marmalade (we used Confituras' vanilla-bean)
  • 5 assorted citrus fruits (ruby grapefruit, blood orange, navel orange, tangerine)
  • 1 egg, beaten
  • 2 tablespoons sugar
  • 1 tablespoons cold unsalted butter

Marmalade Tart Directions

  1. Make the tart dough: Combine the butter cubes with the flour, sugar, orange zest and salt in the bowl of a standing electric mixer and chill in freezer for 30 minutes.
  2. Using the paddle attachment, mix the flour and butter mixture on low speed until crumbly.
  3. Add the orange juice and continue mixing just until the dough comes together. Turn the dough out of the bowl and gather it together—kneading slightly if necessary (it will be very crumbly).
  4. Wrap and chill the dough for at least 30 minutes.
  5. Make the almond cream: Cream together the butter, powdered sugar, almond extract, orange zest and salt until light and fluffy. Add the beaten egg, a little at a time—beating as you go until incorporated (don’t worry if the almond cream looks curdled at this point).
  6. Fold in the flour, then add the chopped almonds. Reserve at room temperature.
  7. Preheat the oven to 375° and line a baking sheet with parchment paper.
  8. Remove the dough from the refrigerator and roll it out on a heavily floured surface, or directly onto parchment, until about ¼-inch thick. The dough will be sticky and slightly difficult, but just keep flouring and patching as needed and stick with it.
  9. Trim the edges to create a rectangle slightly larger than the baking sheet (12-by-16-inch). Transfer the dough to the parchment-lined baking sheet.
  10. Spread the marmalade over the dough, leaving a 1-inch border on all sides. Gently spread the almond cream over the marmalade. Fold the edges of the dough over and crimp.
  11. Place the tart in the refrigerator for 30 minutes.
  12. Prepare the citrus: Cut off both ends of the fruit (the flat surface will allow the fruit to stand). With a sharp knife, follow the curve of the fruit—cutting off all of the rind and pith.
  13. Place the citrus on its side and cut crosswise into ¼-inch rounds—carefully removing seeds or remaining pith.
  14. Remove the tart from the refrigerator and arrange the citrus slices evenly over the almond cream. Place them close together but don’t let them overlap.
  15. Brush the edges of the tart with the beaten egg, then sprinkle the tart with sugar—going a bit heavier on the edges.
  16. Dot the citrus rounds with the butter, then bake the tart for 40 to 45 minutes, until the almond cream and crust are a deep golden brown.
  17. Remove the tart from the oven and let it cool on the sheet for at least 15 minutes. Serve warm or at room temperature.

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