Marmalade Almond Tart

Seville orange marmalade (shop-bought or your own), pastry and frangipane make a great texture-and-flavour combination.


  • Filling And Topping
  • 175g caster sugar, plus extra for dusting
  • 4 tbsp Seville orange marmalade
  • 175g butter, softened
  • 2 medium eggs, beaten
  • 175g ground almonds
  • 50g self-raising flour
  • 1 tbsp flaked almonds
  • Pastry
  • 50g caster sugar
  • 325g plain flour
  • 175g butter, softened
  • 1 medium egg, beaten


  1. To make the pastry, beat the butter and sugar together until light and fluffy. Beat in the egg. Add the flour, and bring the mixture together to form a smooth dough. If time allows, wrap the pastry in clingfilm and chill in the fridge for 30 minutes or so.
  2. Preheat the oven to 190°C, gas mark 5. Roll the pastry out, use it to line a 23cm tart tin with removable base, then trim the edges. Spread the marmalade over the pastry.
  3. To make the topping, beat the butter with 175g sugar until light and silky. Stir in the egg. Add the ground almonds and flour and beat until smooth.
  4. Spoon the mixture over the marmalade. Scatter over the flaked almonds and bake for 30 minutes, until the top is golden. Remove from the oven and leave to cool. Dust with caster sugar and serve warm or cold.

Drinks recommendation

The Corker recommends: It's time for some serious sweetness, and Muscatel goes perfectly with the haunting tang of Seville oranges.

  • Preparation time: 30 minutes, plus 30 minutes chilling
  • Cooking time: 30 minutes
  • Total time: 1 hour 30 minutes 60 minutes 30 minutes

Serves: 8

Nutritional Info

Typical values per serving:

Energy 3589.872kJ
Fat 54.0g
Saturated Fat 25.4g
Sugars 48.1g
Salt 0.9g

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5 stars

Average user rating Based on 3 ratings

This recipe was first published in Mon Jan 01 00:00:00 GMT 2007.