Although this tart originates in the Spanish region known as Galicia in the North of the country, there are many versions of this tart throughout Spain as it pays homage to two of Spain’s most well-known exports – Almonds and Oranges.
Serves – 8
Ingredients – shortcrust pastry
200 grams plain flour
75 grams white sugar
100 grams cold butter
May need a little water to bind
Ingredients – filling
250 grams white sugar
zest of 1 orange and 1 lemon
250 grams almond meal
pinch ground cinnamon
a jar of good quality orange marmalade
icing sugar to decorate
1. To make the shortcrust pastry, combine the flour, sugar and butter in a food processor and pulse until mixture resembles coarse breadcrumbs. Add the egg and pulse again. If the mixture is too dry and does not begin to come together add 1 to 2 tablespoons of cold water and pulse again. It should now come together easily.
2. Turn the mixture onto a board or into a bowl and bring together to form a solid ball. Flatten the ball into a disc, wrap in cling film and refrigerate for 30 minutes.
3. Meanwhile, whisk eggs and the sugar until it is pale and frothy, the mixture needs to double in size.
4. Fold in the orange and lemon zest, almond meal and cinnamon.
5. Pre-heat an oven to 180° C and butter and flour a 24 cm tart tin.
6. Once the pastry has chilled sufficiently remove from the refrigerator and roll it out on a lightly floured surface to a thickness of 2 – 3 cm.
7. Gently line the tart tin with the pastry and trim off the edges as well as pricking the base with a fork. Place the lined tart tin into the fridge and chill for a further 20 minutes
8. Once chilled remove the tin from the fridge and spread a thin even layer of marmalade onto the pastry base and smooth flat.
9. Pour the filling mixture onto the marmalade layer and fill the tart case. If necessary, smooth the top of the tart so it is relatively flat.
10. Place in the oven and bake for 50 minutes or until golden.
11. Cool in the tart tin and once totally cold remove from the tin.
12. Dust liberally with icing sugar and serve with thickened cream.
This tart can be made as one large tart which you slice up or as individual tartlets.
The decoration is the Spanish Crusader’s Cross and the traditional motif used to decorate this tart.